Job Description

LEAD KITCHEN MANAGER | JOB DESCRIPTION

Reports to: General Manager | Location: Restaurant

FLSA Status: Non-Exempt | Compensation Range $25.00-$27.00 per hour

ABOUT THE ROLE: Driven by our values and an innate understanding of our culture, the #1 Kitchen Manager's (#1KM) primary responsibility is to lead and assist our Kitchen and Restaurant Teams in providing our guests with an exceptional and memorable dining experience that exceeds their expectations. This is accomplished through the #1 KM's leadership and influence in the daily execution of our mission statement in Kitchen shift management, and through the ongoing development of our Kitchen and Restaurant teams.

Equally important and connected is the partnership with the General Manager (GM) in overseeing the planning, organizing, training, and development of each individual Kitchen Manager and Team Member, as well as the shared achievement of stated objectives in finance, safety, quality and the cultural environment of the restaurant. This position will have partnership relationships with Restaurant Managers and Restaurant Support Center Team.

CORE RESPONSIBILITIES

• Is Happy To Serve! Leads through service. Supports and empowers the team. Demonstrates at all times integrity, values, and a sense of commitment in the work environment consistent with the Company's Mission, Vision and Values.
• Maintains and ensures on each shift, that there is a Team and Guest focus while performing responsibilities. The #1 Kitchen Manager does this by demonstrating Respect and Loyalty to the entire team every shift.
• Leads responsibility for the correct preparation of all food products to ensure the desired outcome in Taste, Texture, Quality, Yield and Appearance. Ensures the correct quantities are prepared as designated on the Production Chart and Weekly Buildup.
• Directs and performs the Restaurant's purchasing and receiving duties, as well as any other administrative duties, accurately and in a timely manner.
• Partners with the General Manager in coaching and leading our teams through proper training systems, adherence to policies and company standards, and implementation of our service standards, through our Points of Service.
• The #1 KM fully understands and ensures all company standards that pertain to health, safety, and labor requirements are met and followed.
• Fervently manages all shifts for safety! Guarantees safety policies are followed and holds team accountable for breeches in Stonefire established safety standards.
• Leads and supports the Restaurant Team in achieving stated and planned objectives in sales, food cost, labor cost, and operating expenses. Fully understands when objectives go off course, and partners with the GM and KM's to get back on track as soon as possible.
• The #1 KM attends all scheduled team meetings. They are a partner to the GM in regard to preparing schedules, and conducting Weekly Meetings.
• Performs other related duties as assigned by the #1 KM, GM, or Field Leadership.

BUILDING SUCCESSFUL RELATIONSHIPS

• Exemplary Role model of being a leader in Stonefire Business Partnerships at all levels of organization.
• Focuses on building long-term, value-based team member, guest, and vendor relationships and loyalty.
• Executes high level service to drive satisfaction and engagement; leads Kitchen and Restaurant Teams in providing guests exceptional products and service.

LEADERSHIP & CULTURE

• Is Happy To Serve and leads through humble service. Champions the Culture and Values of the Company.
• In partnership with the GM, manages Restaurant Team consisting of Kitchen Managers, Kitchen Team Members, FOH Team Members, and Caterers.
• Coach and champion for Restaurant Team in all aspects of revenue strategies, guest satisfaction, and Team Member engagement.
• Partners with People & Culture (HR) Department to attract, develop and retain the right people in order to support the strategic priorities of Stonefire Grill and the market place.
• Coaches, trains and mentors Kitchen Managers and Kitchen Team Members; utilizes creative training tools and methods to develop high level Kitchen skills, cooking, and service.
• Demonstrates integrity and commitment in the work environment to the Company's Mission, Vision and Values. Keeps a cultural pulse on Restaurant Teams, serving as both a role model and trusted partners.
• Effectively operates independently with minimal direction; Demonstrates exceptional Problem Solving ability and leadership.

ABOUT YOU

• 3+ years – Fast Casual and Catering preferred but not required.
• Passionate, fun, positive and results-oriented.
• Attentive and available to clients and guests if and when issues arise.
• Open to coaching and development, values critical to the Company and its success.
• Strong organizational leadership and exceptional communication skills.
• Entrepreneurial and driven by accomplishment.
• Lover of people, food and service, and the magic that exists in their confluence.

Compensation details: 25-27 Hourly Wage

PIc37e0128e1a2-30492-35583100

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