Manages training process for all staff members to ensure proper job expectations as well as performance.

Maintains fully staffed and trained staff to operate the restaurant effectively.

Actively participates in self-development plans and gives immediate feedback on progress to the EC and GM.

Responsible for aggressively developing all staff members to enhance their professional growth.

Effectively communicates with General Manager and EC to ensure effective and efficient operations without issue.

Effectively builds trust with staff members and fellow management by providing “clear and honest” communication as well as beneficial feedback to all.

Assists the EC in achieving established restaurant budgets (i.e. for food cost, food efficiencies, labor cost and direct kitchen expenses, etc.).

Sets operational goals and follow-up plans for the restaurant. Directs and holds all Kitchen Managers and staff accountable for those goals.

Assists EC in maintaining current kitchen schedules, staffing templates, staff files, ordering and production targets, etc.

Role models use of “Kitchen Manager Routine” on each and every shift.

Must be able to run “Power Shifts” consistently.

Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, workgroup leadership, etc.

Sets food quality standards for the restaurant by management routine and overseeing all phases of food procurement, production and service to include:

Inventory and ordering; storage and rotation

Preparation and recipe adherence and plate presentations

Service temperatures and production time standards

Conducts daily line checks, food reviews and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team, including staff.

Constantly monitors and improves Food Quality Standards by maintaining an aggressive and consistent “food voice” as well as by “rubber-necking”.

Supervises all kitchen related training to ensure recipe adherence.

Responsible for maintaining all kitchen equipment in a clean, “like new” condition. Kitchen should be maintained at a 90% or higher level of overall cleanliness.

Responsible for managing on-going repairs, maintenance, programs, etc.

Ensures that kitchen staff avoids cross contamination, improper food handling and/or storage techniques, etc., through proper training and supervision.