Craft Culture Concepts is seeking a Kitchen Manager for our restaurant, Parlour Pizza + Pints. The primary role of the Kitchen Manager is to manage daily kitchen operations under the directions of the General Manager. Responsibilities include, but are not limited to, scheduling, sanitation, organization, inventory control, food quality, food cost, staffing, and maintaining positive team morale. Kitchen Managers must be consistent, productive, and practice safe policies as listed in the employee handbook. Additionally, they need to maintain impeccable personal hygiene, as well as a high standard of work ethic in the workplace, while being able to fulfill all Duties and Responsibilities.

Physical Requirements:

While performing the duties of this job, the employee is regularly required to communicate clearly or listen. The employee is occasionally required to stand, walk, sit, use hands, handle, or feel, reach with hands and arms, stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

Working Conditions:

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment. Shifts are typically day/evenings and weekends.

Qualifications:

• Must be a team player and demonstrate organizational skills. 
• Be able to work in a standing position for long periods of time
• Ability to work in a fast-paced and diverse environment with a focus on food quality and customer satisfaction. 
• Must be able to cook menu items in accordance with company standards.

Duties &Responsibilities:

• Follow standardized recipes and techniques for all food preparation and presentation to ensure consistently high quality in accordance with company standards.
• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times 
• Counting inventory and recording (Monthly) 
• Build and post the kitchen schedule 
• Resolve scheduling complications 
• Approve deliveries and put away food/paper products upon delivery or schedule and assign another team member accordingly 
• Ensure the kitchen/storage areas are clean, organized, labeled, and sanitized ● Help control food cost by following the established processes and procedures ● Assist in interviewing, hiring, and training new team members 
• Lead BOH pre-shift meetings 
• Help control BOH labor cost 
• Enforce BOH uniform policy 
• Enforce BOH attendance/tardiness policy 
• Maintain a positive team morale