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Posted : Wednesday, September 20, 2023 05:20 PM
Benefits:
Bonus based on performance
Paid time off
Curious Cork in is seeking an experienced Kitchen Manager to help us open an exciting new concept in Lake Nona.
This role will be directly and ultimately responsible for food quality, food production, kitchen staff and financial productivity of the restaurant.
Manages, in a hands-on capacity, operation of the kitchen, ensuring guest satisfaction.
Develops, directs, and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food.
cleanliness, organization, and sanitation.
Key Performance & Essential Functions · Build and maintain food sales, affording the reputation as a leader in food service.
Ensure the consistent delivery of high-quality food in a clean, well-organized environment.
· Thorough understanding of all Company policies, procedures, and operating standards.
· Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example.
· Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances.
· Responsible for the inventory, purchasing, receiving and storage of company specified products.
· Manages new hires and changes of status for back of house Team Members to ensure accurate and timely payroll and record-keeping.
· Responsible for Training, coaching, and counseling Team Members and facilitates their development.
· Oversees the scheduling of Team Members, making sure there are sufficient workers present to cover peak service periods within approved budgetary guidelines, while working toward eliminating Team Member turnover and overtime.
· Responsible for rolling out new menus, products, and promotions.
· Supervises the quality of food preparation, raw product specifications, and Company Standards · Ensures a harassment free environment for all Team Members and Managers.
· Clearly communicates Company direction to all personnel.
· Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.
· Upholds safety and security standards at all times.
· Ensures security of the restaurant and its contents.
· Monitors and maintains the cleanliness and orderliness of all back of house areas and equipment.
· Ensures that all back of house operations, recipe and specifications books are current and maintained.
· Responsible for physical inventories as required determining food cost/cost of goods sold.
· Overall, back of house P & L awareness and accountability.
· Complete other job duties as assigned by the General Manager.
Key Competencies & Characteristics · Lives our Core Values & Disciplines.
· Exhibits: · Excellent leadership and motivational skills.
· Excellent interpersonal/listening/communication skills · Excellent problem resolution skills.
· Attention to detail and analytical skills.
· Has sound general knowledge of food preparation and service, and food safety and cleanliness principals.
· Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm.
· Self-Disciplined.
· Able to remain positive and calm under stressful conditions.
· Experienced and proficient in the use of basic computer technology, e.
g.
, POS systems, Microsoft Office programs, and similar.
· Strong commitment to serving others.
· Dependable, trustworthy.
· Genuinely warm and sensitive/polite.
· Exhibits neat, clean, and professional image at all times.
· Committed to professional and personal self-development.
Physical Requirements · Able to lift and carry 30-50 pounds several times per shift.
· Must have sufficient mobility to move and/or operate in work area.
Bending, turning, twisting upper body, reaching, · Must be able to stand and exert well-paced mobility for periods up to 4 hours.
· Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages.
Additional Information · This role will report directly to the General Manager · Extreme environmental demands on back of house people are few.
The majority of work takes place indoors in climate-controlled areas.
At times back-of-house areas can become quite warm.
· The only chemicals involved are those of the cleaning kind.
Training is given as to the appropriate use of these chemicals.
Experience Requirements · Minimum 2 years working as Kitchen Manager in a similar restaurant concept or 2 years as a successful Assistant Kitchen Manager for the company.
Management Benefits: · Base and Profit-Sharing potential starting at $45,000 annually · The current, standard company health, life, disability, and dental insurance coverage is generally supplied per company policy.
If needed, ownership is willing to discuss your specific health insurance needs and establish a fair plan agreed to by both parties to start February 1st 2024.
· Vacation and personal emergency time off: Vacation is accrued at one week for every six months worked or 2 weeks per year.
· Paid at normal rate for training
This role will be directly and ultimately responsible for food quality, food production, kitchen staff and financial productivity of the restaurant.
Manages, in a hands-on capacity, operation of the kitchen, ensuring guest satisfaction.
Develops, directs, and supervises hourly Team Members to attain sales and profit objectives while maintaining the highest standards of quality food.
cleanliness, organization, and sanitation.
Key Performance & Essential Functions · Build and maintain food sales, affording the reputation as a leader in food service.
Ensure the consistent delivery of high-quality food in a clean, well-organized environment.
· Thorough understanding of all Company policies, procedures, and operating standards.
· Responsible for promoting the Core Values & Disciplines of the Company, setting the standard for the restaurant through leadership by example.
· Ensures compliance with operational standards, Company policies, federal/state/local laws, and ordinances.
· Responsible for the inventory, purchasing, receiving and storage of company specified products.
· Manages new hires and changes of status for back of house Team Members to ensure accurate and timely payroll and record-keeping.
· Responsible for Training, coaching, and counseling Team Members and facilitates their development.
· Oversees the scheduling of Team Members, making sure there are sufficient workers present to cover peak service periods within approved budgetary guidelines, while working toward eliminating Team Member turnover and overtime.
· Responsible for rolling out new menus, products, and promotions.
· Supervises the quality of food preparation, raw product specifications, and Company Standards · Ensures a harassment free environment for all Team Members and Managers.
· Clearly communicates Company direction to all personnel.
· Maintains professional restaurant and Team Member image, including restaurant cleanliness, proper uniforms, and appearance standards.
· Upholds safety and security standards at all times.
· Ensures security of the restaurant and its contents.
· Monitors and maintains the cleanliness and orderliness of all back of house areas and equipment.
· Ensures that all back of house operations, recipe and specifications books are current and maintained.
· Responsible for physical inventories as required determining food cost/cost of goods sold.
· Overall, back of house P & L awareness and accountability.
· Complete other job duties as assigned by the General Manager.
Key Competencies & Characteristics · Lives our Core Values & Disciplines.
· Exhibits: · Excellent leadership and motivational skills.
· Excellent interpersonal/listening/communication skills · Excellent problem resolution skills.
· Attention to detail and analytical skills.
· Has sound general knowledge of food preparation and service, and food safety and cleanliness principals.
· Inspires cooperation and teamwork through self-confidence, positive attitude, and enthusiasm.
· Self-Disciplined.
· Able to remain positive and calm under stressful conditions.
· Experienced and proficient in the use of basic computer technology, e.
g.
, POS systems, Microsoft Office programs, and similar.
· Strong commitment to serving others.
· Dependable, trustworthy.
· Genuinely warm and sensitive/polite.
· Exhibits neat, clean, and professional image at all times.
· Committed to professional and personal self-development.
Physical Requirements · Able to lift and carry 30-50 pounds several times per shift.
· Must have sufficient mobility to move and/or operate in work area.
Bending, turning, twisting upper body, reaching, · Must be able to stand and exert well-paced mobility for periods up to 4 hours.
· Must meet any federal, state, county or municipal regulations pertaining to the service of food and beverages.
Additional Information · This role will report directly to the General Manager · Extreme environmental demands on back of house people are few.
The majority of work takes place indoors in climate-controlled areas.
At times back-of-house areas can become quite warm.
· The only chemicals involved are those of the cleaning kind.
Training is given as to the appropriate use of these chemicals.
Experience Requirements · Minimum 2 years working as Kitchen Manager in a similar restaurant concept or 2 years as a successful Assistant Kitchen Manager for the company.
Management Benefits: · Base and Profit-Sharing potential starting at $45,000 annually · The current, standard company health, life, disability, and dental insurance coverage is generally supplied per company policy.
If needed, ownership is willing to discuss your specific health insurance needs and establish a fair plan agreed to by both parties to start February 1st 2024.
· Vacation and personal emergency time off: Vacation is accrued at one week for every six months worked or 2 weeks per year.
· Paid at normal rate for training
• Phone : NA
• Location : Orlando, FL
• Post ID: 9048590951
