Sauce LLC - Phoenix, AZ (30+ days ago)

Job Description:
As head of the kitchen team, the Kitchen Manager is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved. The Kitchen Manager is responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profit. The Kitchen Manager will demonstrate leadership and solve problems. The Kitchen Manager will need to display the ability to work under pressure and deal with stressful situations during busy periods. The Kitchen Manager will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate. The Kitchen Manager must know each station intimately in the kitchen. The Kitchen Manager will affect the profitability of the restaurant by demonstrating a strong financial acumen. A deep understanding of purchasing and production is required.


Quality of Operations

Properly uses the kitchen operations book to improve cleanliness and food safety
Performs perfect line checks
Performs perfect facility walks - addresses issues immediately
Executes perfect opens
Executes perfect closes
Takes ownership of a shift
Maintains a "like new" kitchen - cleanliness, organization, and maintenance
Participates in and follow up on EcoSure and Health Inspections

Financial Results

Controls cost of goods, and searches for solutions when not met (including conducting weekly inventories)
Adheres to Sauce guidelines and purchasing agreements
Knows labor expectations and plans accordingly each schedule and each shift
Uses labor scheduling tools, including Hot Schedules and Aloha Enterprise to plan labor
Daily knowledge of product pricing
Training and Development

Makes great new hire choices
Owns training of new hires
Regular one-on-ones with kitchen team
Learns to achieve through others

Job Knowledge

Executes mid month procedures
Executes end of month procedures
Executes perfect new hire paperwork
Writes balanced schedules
Knows how to write an effective prep list
Executes mastery of receiving and storage
Sets pars based on actual usage
Job Skills

Can run volume shifts from either expo or wheel position
Can run volume shifts in each station on line
Able to execute key items without use of line build sheets

Able to make appropriate decisions without personal emotion
Separates self from hourlies in and out of work
Runs restaurant as if you own it

Communication Skills

Prepares and executes great one-on-ones with hourlies
Runs effective pre-shift meetings
Utilizes the shift planner
Consistently communicates in the Manager Log
Speaks honestly with peers, co-workers, and supervisors
Keeps culinary team aware of seasonal changes
Is an active listener
Self Management

Sets individual goals with time lines and achieves them (to be shared with Regional or President)
Keeps organized concise notes
Manages time: Works a 55 hour work week and fulfills all responsibilities within those hours
Knows the difference between "Direction" and "Input"
Shows up for scheduled shifts 5 min early
When representing the company, is dressed appropriately
Takes feedback constructively and reacts
Understands and uses circle of influence (peers, superiors, and guests)

New hire paperwork completed in a timely manner
Performs all payroll functions perfectly
Codes invoices in a timely manner
Utilizes the shift planner and the financial workbook
Knows the work comp and guest accident procedures
Is aware of sales and labor budgets and is able to discuss intelligently at all times
Has great P & L Management
Is proficient in end of period procedures
Weekly packages are delivered on time
In store audits of files are at 90% or better

Required Experience:
Prior restaurant experience preferred
Must be able to speak, read, write and understand the primary language(s) used in the workplace
Must have a great personality, desire to serve guests, and enjoy working as part of a team
Must have the ability to accurately input information on paper or computerized system
Must be able to work in a standing position for long periods of time (up to 8 hours)
Must be able to safely lift and easily maneuver trays of food frequently weighing up to 20 to 25 pounds
Must maintain a neat, clean and well-groomed appearance per Sauce standards
Must follow safety procedures closely
Must be able to work on holidays and/or weekends

From: Sauce LLC