Kitchen Manager

Position Summary:  This position is responsible to provide leadership, development and training for the Kitchen staff of a particular Chompie’s location; and is accountable for the financial success and upholding of all Company standards and policies in this location’s BOH. 

Reporting Relationships:  Reports directly to the General Manager and/or Manager on Duty (MOD), as well as, the VP of Operations and Executive Team as requested. Communication should occur on an ongoing, perpetual basis.

Essential Functions:

Management

• Must assist the location Profit & Loss Management by maintaining proper inventory levels of product, following portion control/procedures, managing Labor, reviewing financial budgets, and taking appropriate actions. 
• Must create and review kitchen schedules to hit budgeted labor.
• Must oversee production in all areas of the Kitchen.
• Must evaluate operational and financial performance of the Kitchen department, providing recommendations on how to operate more efficiently.  

Leadership & Personnel 

• Must ensure the Company’s Mission, Values, Policies and SOP’s are followed by all personnel. 
• Must coordinate with GM the recruiting, interviewing and hiring of kitchen team members; conduct performance evaluations, take disciplinary action, motivate personnel and provide training, according to the Company’s operating procedures.
• Must lead by example and report to work in proper uniform maintaining a neat and kept appearance as to convey a professional image.
• Must be able to report to work on time according to scheduled shift, and to maintain regular and predictive attendance.
• Must maintain cohesive working relationship with co-workers. 

Quality Control

• Must ensure 100% compliance of non negotiable (i.e. FQSSC standards, HACCP guidelines, Q-A, portion control, personal hygiene, etc.).
• Must ensure impeccable food quality & presentation.   
• Must maintain fast, accurate production and ensure products are consistent with Company quality standards. 
• Must maintain a working knowledge of the cost & descriptions of menu food items, and exercise sound ordering procedures. 
• Must maintain a working knowledge of kitchen Staff responsibilities, and assist when necessary.
• Must ensure that Occupational Safety & Health Codes, as well as Company safety, sanitation & security policies are met. 

General Responsibilities::

• Must maintain positive employee relationships and resolve complaints in a timely manner.
• Must coordinate kitchen opening and/or closing activities in a timely and safe manner. 
• Must manage Labor within acceptable variances and according to Labor laws. 
• Must manage food cost within acceptable variances according to Company guidelines. 
• Must oversee proper product preparation, rotation, portioning, cooking and holding times.
• Must maintain high food quality throughout the shift and monitor optimum ticket times, especially during the most impacted times of the shift. 
• Must monitor proper rotation (FIFO) and stock of product for optimum freshness and palatability.
• Must ensure quality and sanitation control standards and procedures are strictly enforced through the use of Buck Card, BOH Checklist, Q-A checklist, cooling & heating logs, sanitation guidelines, receiving log,etc.
•  Must receive, inspect and verify deliveries; having all invoices signed and kept for records or sent to Corporate Purchasing in a timely manner.     
• Must respond quickly and appropriately to resolve safety and security issues.
• Must ensure equipment is clean and working correctly, and follow up on requests when equipment is in need of repair. 
• Must resolve conflicts and improve team member’s performance issues providing constructive feedback according to policies. 
• Must ensure quality products are always delivered to the guests. 
• Must maintain a friendly, courteous and clean work environment.   
• Measure and provide feedback for existing and future training systems.
• Maintain a team player environment among all team members.
• Must embrace new concepts as they evolve with a positive attitude and encourage staff to follow suit.
• Must submit a department report, as necessary and as requested by the General Manager. 
• Must ensure all ordering, documentation and administrative forms are forwarded to the Corporate office in a timely manner.

General Responsibilities::

• Must conduct regular manager meetings and communicates goals and objectives to the team, addresses opportunities with focus on operations, profitability and follows up on expectations. 
• Must conduct routine evaluations of Managers, Supervisors and employees and ensure their continued training, growth and development, including cross training in different positions as to contribute to the overall store performance.
• Must enforce employee hygiene standards in the restaurant to minimize potential food borne illness risk. 
• Must ensure proper tools are in place to maintain a safe working environment. 
• Must be able to provide period ends P&L critique for VP Ops & COO.  
• Must ensure quality control standards and procedures are strictly enforced. 
• Must ensure all standardized portion control guidelines are followed and maintained.  
• Must interact with guests to ensure 100% customer satisfaction and ensure that Customer Satisfaction is the highest priority for all employees as well.  
• Must maintain a working knowledge of the prices and descriptions of all menu items.
• Must maintain a working knowledge of all the Staff responsibilities, and assist when necessary.
• Must ensure all Occupational Safety & Health codes, Maricopa County Health and regulations and Company Safety and Security policies are met.
• Must respond quickly and appropriately to resolve safety and security issues. 
• Must execute all Marketing programs including correct placement and maintenance of POP, suggestive selling and consumer education materials.
• Must ensure all operational checklist are completed daily. 
• Must ensure all cash handling procedures are followed. 
• Must coordinate opening/closing activities in a timely and safe manner. 
• Must review and approve all schedules and forecasts.
• Must enthusiastically meet guest needs and special requests. 
• Must resolve conflicts and improve team member performances issues in a constructive manner and following Company policies. 
• Must execute disciplinary actions at all levels of personnel and maintain proper documentation following SOP. 
• Must ensure all documentation and administrative forms are forwarded to the Corporate office in a timely manner.

Essential Physical Requirements:

• Must be able to hear with 100% accuracy with or without correction.
• Must be able to see 20/20 vision with or without correction.
• Must have the ability to stand and walk the entire shift.
• Must have the ability to continuously reach, bend, lift, carry, stoop and wipe throughout the entire shift.
• Must have the ability to move or handle merchandise, kitchen supplies, furniture, etc, generally weighing 0- 75 lbs.  
• Must have the ability to effectively communicate verbally and in writing with associates.
• Must have the ability to read, count and write to accurately complete all ordering and documentation.
• Must have the ability to freely access all areas of the restaurant.
• Must have the ability to operate and use all equipment necessary for restaurant operation.
• Must have the ability to move or handle merchandise, kitchen supplies, furniture, etc, generally weighing 0-75 lbs.
• Must have the ability to work varied hours/days to oversee kitchen operations.
• Hazards may include, but not limited to cuts, slipping, tripping, falls and burns.