Position Title: Kitchen Manager

Concept: Jams American Grill

Provide exceptional guest experiences every visit through direction and leadership for all Team Members in the kitchen to ensure great quality food served in a timely manner prepared in a clean and sanitized kitchen.

Essential Duties and Responsibilities:

• Ensure food items are prepared according to company standards of quality, consistency and time lines and Guest specifications.

• Interview, hire, train, evaluate, and coach kitchen Team Members in food production, principles, and practices as appropriate.

• Partner with Culinary department to successfully roll out menu changes.

• Daily food audits through checking flavor, appearance, consistency, and temperature.

• Schedule kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis, and establish and delegate work duties in each kitchen area daily.

• Control food cost by establishing purchasing specifications, weekly inventory through CTuit, Inventory Control Systems, product storage requirements, standardization recipes and waste control procedures.

• Meet all health department standards for safe food handling, and prepare food according to procedures and standards within time guidelines and Guest specifications.

• Responsible for ensuring all equipment is operated safely by all Team Members and that OSHA regulations are followed.

• Sign off BOH Team Members at the end of their shifts.

• Attend and participate in weekly manager meetings and communicate team member issues/complaints to management team in manager meetings and/or by utilizing the digital manager log.

• Other duties as assigned by General Manager and Regional Management

Knowledge, Skills & Abilities:

• Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.

• Effective communication skills.

• Menu and Food Preparation Knowledge - in order to consistently prepare food properly.

• Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work.

• Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.

• Able to make appropriate decisions in a fast paced environment (e.g., assign breaks, cut staff appropriately, side work, etc.).

• Memorization - ability to memorize floor plans and pivot points.

• Working knowledge of all restaurant equipment, and local and national health codes.

• Time Management - ability to manage individual's time and the time of others.

• Ability to utilize programs such as Ctuit, Toast POS, Excel, Word, and Outlook.

Education & Experience:

• Minimum of 2 years restaurant experience required.

• Minimum of 1 year restaurant management experience preferred.

• Must be at least 21 years of age. Performance Standards:

• Meets all company service standards.

• Consistently use safe food handling practices consistently.

• Read and accurately follow instructions.

• Prepare items in a prescribed amount of time.

• Adhere to cleanliness and sanitation guidelines.

• Understand temperature danger zones and food storage hierarchy (Serve Safe or other).

• Adheres to policies and procedures set forth in Handbook including Appearance Standards.

• Upbeat and professional image, maintains positive attitude with self, Guests, and Team Members.

• Maintain prompt and regular attendance.

• Able to address & coach team members falling short of any of the above.

Physical Requirements:

• 100 % Stand or walk.

• 80% Communicate with other line position.

• 75% Work at Approx. 36" table/stove and reach in approx. 36".

• 75% Reach (6" to overhead), bend, stoop, and wipe.

• 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards.

• 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.