The Kitchen Manager is responsible for effectively leading all BOH food and beverage operations. This individual is tasked with training, developing, and coaching team members to ensure a quality, consistent product offering that results in a top-notch guest experience. This individual is also responsible for overseeing specific business functions including, but not limited to, ordering, staffing, inventory, and routine reporting.
KEY RESPONSIBILITIES:
- Oversee day-to-day kitchen operations and ensure menu items are prepared according to company recipes and standards.
- Uphold operational procedures, food and alcohol safety, and quality standards to ensure guest satisfaction and compliance.
- Lead, support, and develop kitchen staff.
- Manage staffing, training, and hiring for respective departments.
- Maintain labor costs in alignment with budgets.
- Oversee inventory, ordering, and managing Cost of Goods Sold.
- Properly operate and maintain kitchen equipment.
- Conduct opening/closing duties, cash handling, and deposits.
- Other duties as assigned.
- Demonstrate and reinforce Andy B’s Core Values: Teamwork, Service, Inspiring Fun, Excellence.
KEY REQUIREMENTS:
- Must be 18 years of age.
- A minimum of one year of culinary experience is preferred.
- Culinary arts formal education and training preferred.
- Ability to frequently lift up to 20 lbs.; occasionally up to 50 lbs.
- Ability to work in temperatures up to 100-degree Fahrenheit
- Excellent time management, communication, and organization skills.
- Ability to motivate and lead a team.
- Genuine enthusiasm and competitive nature.
- Successful completion of food handling and alcohol certifications required by local and state governments.
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