Executive Kitchen Manager

About This Role

Lead kitchen operations at a high-volume BBQ restaurant, focusing on developing dynamic teams, ensuring operational efficiency, and maintaining high standards for food quality and safety. Manage staff, implement training programs, and optimize profitability in a fast-paced environment.

Responsibilities

• Manage shift-to-shift back-of-house operations
• Implement and oversee training programs with measurable metrics
• Manage BOH staff for efficiency and profitability related to labor and food costs
• Implement BOH procedures for operational efficiencies including product receiving, ordering, and quality control
• Conduct line checks and maintain proper inventory levels
• Handle employee reviews, grading, and corrective actions
• Ensure compliance with sanitation requirements
• Manage cycle counting and inventory processes
• Participate in hiring kitchen staff
• Oversee plating standards
• Manage product rotation
• Implement and maintain proper food and beverage handling processes for employee and guest health and safety

Requirements

• 2-4 years of experience as an Executive Kitchen Manager in a full-service restaurant
• Experience overseeing 30+ staff members
• Great leadership skills
• Ability to work a minimum of 40 hours per week and longer when required
• California Food Protection Manager Certification

Qualifications

• 2-4 years of experience as an Executive Kitchen Manager in a full-service restaurant, responsible for overseeing 30+ staff members

Benefits

Certifications