Kitchen Manager

• Maintain BOH QSC service standards and scores.
• Execute Steak and Ale standards for service and food quality.
• Ensure compliance with legal regulations and maintain a safe, healthy environment.
• Manage food and supply ordering, inventories, and budgeting.
• Recruit, interview, and train BOH team members.
• Conduct performance evaluations, schedule staff, and maintain labor controls.
• Communicate shift plans and monitor staffing levels and quality on a shiftly basis.
• Create a motivating environment, lead by example, and ensure team retention.
• Provide leadership, training, and accountability to maintain high standards.
• Maintain prep sheets, ordering systems, and recipe adherence.
• Ensure adherence to company standards, optimize sales, and minimize costs.
• Operate with moral and ethical integrity and ensure legendary guest service.
• Flexibility to work evenings, weekends, and holidays as needed.

Skills/Requirements:
• High School Diploma; College/University degree preferred
• Must be ServSafe certified.
• Minimum 2 years of casual dining kitchen management experience
• Proficient in MS Word and Excel
• Ability to work 50-60 hours per week
• Basic P&L knowledge and budget development skills
• Comfortable in fast-paced environments
• High integrity, professionalism, and attention to detail
• Strong relationship and performance management skills
• Exceptional communication and problem-solving abilities
• Ability to prioritize tasks and work collaboratively
• Exceptional guest service skills and team-oriented mindset
• Physically able to supervise operations and lift up to 50 pounds
• Fluent in English with strong writing and documentation skills