Executive Kitchen Manager

Executive Kitchen Manager responsibilities include maintaining Back of House work schedules, cost of goods, overseeing compliance with local and state health and safety restaurant regulations. Supervise food prep and recipe execution, maintaining a fully-stocked kitchen inventory. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time, every time.

You will ensure efficient department operation, as well as maintain production goals, productivity, efficiency, quality and customer-service standards.

As an Executive Chef/Kitchen Manager….

• Embody Chicken N Pickle’s core values: Authenticity, Community, Connection, Integrity
• and Quality
• Demonstrates and supports a culture of diversity, equity and inclusion
• Coordinate daily Back of House operations
• Supervise food prep and recipe execution
• Monitor, develop and predict weekly staffing needs, based on previous sales, weather
• and catering activities.
• Perform line check twice daily
• Supervise and evaluate Kitchen teammates
• Hire and terminate teammates, with General Manager
• Direct staffing levels and Cost of Goods in Back of House
• Evaluate staff performance and provide feedback
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s brand and suggest ways to improve it
• Control operational costs, identify and implement measures to cut waste
• Create detailed departmental reports on weekly, monthly and annual revenues and
• expenses and implement departmental budgets
• Train new and current teammates
• Implement policies and protocols that will maintain future restaurant operations
• Promote continuous skill development through online courses, coaching and training
• programs

Executive Chef/Kitchen Manager Qualifications….

• Proven work experience as an Executive Chef or high volume kitchen manager
• Bilingual strongly preferred
• Must be knowledgeable in global cuisine, current culinary trends and cooking techniques
• Proficiency with necessary technology, including computers and computer software such
• as Microsoft word and excel
• Hands-on experience with planning menus and ordering ingredients
• Knowledge of a wide range of recipes and cooking techniques
• Ability to follow all sanitation guidelines set by the state/county
• Able to be on feet for eight hours and able to lift 50 pounds.
• Excellent organizational skills
• Conflict management abilities
• Very good communication skills, bilingual preferred
• Ability to manage a team in a fast-paced work environment
• Certification from a culinary school or degree in Restaurant Management is a plus
• Perform in an active, fast paced, indoor and outdoor venue, during inclement weather, with flexibility to work during evenings, weekends and holidays
• Must be confident in cooking abilities and willing t