Kitchen Manager

Rib & Chop House | Finally Restaurant Group - Laramie, WY

Full-time
Professional Profile

Professional Profile
The Kitchen Manager serves in the important role of protecting, maintaining and evolving the restaurants culture through adhering, teaching and preserving the integrity of our food and beverage standards within their restaurant. Food and beverage are at the heart of the definition of our culture and business. The Kitchen Manage works closely with their General Manager, management team and Culinary Supervisor to insure that the following key results areas will be successfully achieved:
Quality
Safety and Sanitation
Costs and Financial Performance
Kitchen Managers achieve success by understanding the critical roles they serve within their restaurant. These roles include:
Protector of Quality and Culture in Food and Beverage
Kitchen Leader for training and developing kitchen team
Role Model for Food Safety and Sanitation
______________ building and facilities upkeep and maintenance
Proactive manager of costs and financial results
Key contributor to building shareholder value through building sales
Kitchen Manager would have the following leadership attributes:
Passion for food and food quality
Adaptability/flexibility to change, grow, and move forward strategically
Confidence in their ability to lead
Respectful of people and culture
Role model for others and neat and clean appearance
Resilient and the ability to manage feedback
Adaptable and ability to think on their feet
Open minded to change and diversity
Live the companys values
Decisive and fair decision maker
High levels of stamina and the ability to over achieve
Additionally, Kitchen Managers would have the following operational knowledge:
Demonstrated working knowledge of Food Safety, OSHA and local health codes
Demonstrated working knowledge of food cost controls such as weights, standard measures, product specification, recipe nuances
Demonstrated working knowledge of labor cost control and scheduling
Demonstrated working knowledge of computer skills and familiarity with Restaurant Magic
Demonstrated working knowledge of equipment and preventative maintenance
Bi-lingual skills are preferred
A Successful Kitchen Manager from outside the organization will have the following experience levels:
Minimum of 2-3 years of previous kitchen experience with mid to high volume ($60-80,000 perweek), full service, casual dining, fresh food, scratch cooking concept
PR - Community involvement experience
Proven track record of success in the industry and longevity in their positions
Experience in training and developing others
Ability to effectively manage and adhere to kitchen and financial systems

Professional Responsibilities:
Responsibilities:
In addition to providing overall kitchen leadership the Kitchen Manager will be directly responsible for seven principle areas within their restaurant. Success in these areas will be based upon Kitchen Managers skills in the following areas:

Kitchen Skills - Needs to be defined
Food Knowledge
Cooking Skills
Knife Skills
Safety and Sanitation
Thermometer Skills
More to be determined

Kitchen Management Skills:
Quality Standards and Adherence
Production Levels
Ordering
Sanitation
Food Safety
Facilities Management
Equipment

Sales Building Skills:
Menu Items/Specials
Specials Calendar

Leadership Skills:
Leadership skills are fundamental for the success of a Kitchen Manager. Leadership skills include but are not limited to the following:
Culinary Communication to and for the team
Working with the Front of the House Team ie. Pre-shifts
Actively participating in Manager Meetings
Community Involvement
Mentoring and Motivational Skills
Crisis Management Skills

Financial Skills:
Critical to the success of the Kitchen Manager's role includes their financial abilities in the following areas:
Restaurant Magic or related computer skills
Cost Control Skills
P & L / Labor Cost Control Skills
Computer Skills
Vendor Relationships

Human Resources Skills:
Essential skills in family resources includes the ability to recruit great people, wrap them in our culture, train them to succeed and empower them.
Training and development of kitchen team

Recruiting, interviewing and hiring great people:Professional Responsibilities:
In addition to providing overall heart of the house leadership the Kitchen Manager will be directly responsible for Green Board areas within their restaurant. Success in these areas will be based upon Kitchen Managers skills in the following areas:

Communication Skills:
These skills are important in any leadership position the ability to effectively lead and manage people situations through communication styles that allow or support the following types of communication:
Clear
Concise
Negotiator
Written and verbal
Strong Organizational Skills
The diverse nature and scope of the Kitchen Manager's job responsibilities make these skills an essential for long term success:
Proactive planning
Time management
HIRED FROM OUTSIDE

HIRED FROM WITHIN

Must Have:
2-3 years with a mid-high volume, full service, casual dining, fresh food, scratch cooking concept

Passion for food
Able to generate their own financials
Experience in training and development
Proven track record of consistent progress in the industry

Longevity in their current position
PR - Community involvement
Experience with systems

Must Have:
6 - 12 months experience as an AKM, if individual was a KM prior to our company

If the individual has no previous KM experience then they must have been a corporate trainer or lead cook

Demonstrated coaching/teaching skills at a sustained level

Met expectations of previously listed skills, knowledge and attributes

Passion for our companies Culture and Food

Able to budget inventory and supplies

Basic Leadership skills

Demonstrated financial skills

The Kitchen Manager serves a very important role within the restaurant.

The Kitchen Manager serves as a true "culinary partner" to General Manager. The Kitchen Manager's role is to preserve the integrity of our food and culture by serving as role model of culinary excellence for all managers and kitchen team members.

The Kitchen Manager also serves as the culinary leader within the restaurant by serving as an active member of the management team. The Kitchen Manager works closely with the General Manager to insure that the culinary standards of the restaurant are maintained and exceeded at by each member of the heart of the house team.

A Kitchen Manager can further understand their role as a leader by understanding their leadership focus and priorities. The following is an overview of the leadership focus and priorities for Kitchen Manager at the restaurant.

Leadership Focus and Priorities

PROTECTOR of the integrity of the food and the culture:
The integrity of the food and the culture will be protected by the Kitchen Manager focusing on the following areas:
Quality standards of food and beverage
Preparing and reviewing for Store visits -
Preparing and reviewing for Facilities visits
Working with the General Manager, Managers and Kitchen Team Members on Quality reports
Managing and role modeling safety procedures and training
Managing and role modeling sanitation procedures and training
Managing cost controls while maintaining quality standards
Objective analysis of financials and number

DEVELOPER of People:
The Kitchen Manager is able to support the kitchen team in their personal and professional success by serving as a mentor for their entire team. Mentoring can be formal and/or informal but all mentoring includes the following:
Coaching for excellence - family meals
Teacher - Resource of knowledge and understanding
Council for managing situation
Direction in providing a vision for what can be achieved
Leader ship through role modeling
Partner with the General Manager in identifying potential promotes
Team builder for heart of the house family members

LEADER of Safety and Sanitation:
Kitchen Managers serve an important role in leading and managing multiple aspects of the overall heart of the house safety and sanitation standards. The Kitchen Manager insures that safety and sanitation standards are integrated and adhered to in all aspects of the heart of house including:
Food Preparation
Team Member Hygiene
HAACP specifications
OSHA regulations
Safety audits

MANAGER of Facilities and Building Management:
Kitchen Manager is responsible for the maintenance and upkeep of kitchen responsibilities including:
Cleaning Schedules
Preventative Maintenance Schedules
Equipment Repairs
Floors, walls and ceilings

Culinary COMMUNICATOR:
Communication is a critical skill for a Kitchen Manager's ability to positively impact culinary standards, kitchen team members, General Manager and front of the house teammembers. Effective communication includes:
With the DO
With the GM
With the Culinary Supervisor
With the Quality, Safety and Sanitation, & Costs and Financial - Perform. Triangle
One important aspect of a Kitchen Manager's role is a thorough understanding of their span of control and decision making capacity within their restaurant. Fundamental to this is also a complete understanding of the importance of communication. The following provides an overview of a Kitchen Manager's role and responsibilities within the organization.

ROLES:
Span of Control
Anything related to the food within your restaurant
Decision Making
Autonomous Decision Making by Kitchen Manager
Quality Standards
Ordering
Production Levels
Scheduling and Labor
Sanitation and Food Safety
Training new kitchen team members
Planning
Cost Control food and labor
Facilities Management
Influence in Decision Making by Kitchen Manager
Training new managers
Sales building
Management Development
Costs Controls large investments
Communication for the restaurant
Marketing
Manager Meetings
Interaction with the Front of the House
Turnover
Firing
Voice in Decision Making by Kitchen Manager
Vendors
Marketing Activities
Specials Calendar
Equipment
Budget

Brand: Rib & Chop House
Address: 2415 Grand Ave. Laramie, WY - 82070
Property Description: WY 13 - Laramie Rib & Chop House
Property Number: 13