Kitchen Manager

Department: FOOD SERVICE

Direct Supervisor: STORE DIRECTOR

FLSA Status: EXEMPT

Starting rate of pay: $22.50/hr

**Kailua location starting rate of pay: $25.00/hr

Central Kitchen Manager-Royal Kunia

Department: FOOD SERVICE

Direct Supervisor: STORE DIRECTOR

FLSA Status: EXEMPT

Starting rate of pay: $22.50/hr

Company Benefits:

• Flexible Hours

• Employee Discount

• 10 Paid Holidays

• (including 2 days for your birthday)*

• Medical/Vision/Dental Package*

• Free Life Insurance*

• Vacation and Sick Leave*

• Voluntary Insurance Plans (Life, Disability, Cancer, Accidental)

• Long Term Disability

• Matching 401K*

• Management Bonuses*

*For qualifying positions

Job Summary: Kitchen Manager is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations. Throughout a shift, a Kitchen Manager will perform the duties of a Cook, Prep Cook and/or and server when needed.

Essential Job Duties:

• Assist customers with their orders
• Responsible for all aspects of food preparation (prep work and cooking) including but not limited to:
Grilling items for plate lunchesCooking chicken and other hot itemsScratch baking (determined by store)Cooking all items for bentosMaking sandwiches/saladsMaking all other hot and cold foods
• Responsible for all aspects of the front of the house, including assisting customers with their orders and ringing up customers for their purchases (at applicable stores)
• Enforce sanitation procedures and product organization/rotation
• Training new Cooks, Prep Cooks and servers in all operational tasks
• Administrative duties, including but not limited to:
TransfersInventoriesRoutine ordering
• Oversee back-of-the-house operations
• Oversee front-of-the-house operations
• Quality control/maintaining recipe standards
• Answer department phone
• Understand and abide by all company policies and procedures

Other Job Duties:

• Transportation of grilled foods
• Pack, rotate, and label all prepared foods
• Bakery merchandising
• Cutting prepared meats for line service
• All aspects of set up/break down for service line
• Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments
• Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping
• Restock soaps, sanitizers, and other associated chemicals
• Make store announcements regarding kitchen specials
• Perform demonstrations when necessary (sample out new items)
• Any tasks as deemed necessary by management

Physical Requirements:

• 18 years of age or older (operates heavy machinery)
• Must be able to safely lift 40-50 lbs unassisted
• Stand for extended periods of time (4-10 hours)
• Push and pull up to 100 lbs

Mental Requirements:

• Detail-oriented
• Organized
• Able to work independently and as a team member
• Able to multi-task
• Resourceful

Work Hours:

• As determined by employee handbook
• May require working early mornings, evenings, weekends and holidays
• Occasional longer shifts (10 hours)

Working Conditions:

• Fast-paced environment
• Serving area: Cool to room temperature
• Extremely hot and/or cold temperatures: Warehouse/kitchen (100+o F); Chill (35o F)/freezer (-10o F)

Equipment: (As deemed necessary depending on store and specific duties)

Potential Hazards:

• Working with hot pans/serving trays, grill, hot oven, steamer, fryer, etc.
• Working with chemicals for sanitation
• Working with knives and slicing machinery

Qualifications:

• Education/Training/Experience:
• High school diploma or equivalent
• Three years external experience as a Cook or two years internal experience as a Cook
• One year supervisory experience preferred
• Communication:
Excellent customer service skillsAbility to effectively communicate with othersGood phone etiquettePossess acceptable written and verbal communication skills in English
• Other:
Accurately and efficiently complete work in a timely mannerAble to multi-taskHighly organizedAttention to detailAble to effectively prioritize workAble to meet deadlines in a short period of timeAble to quickly pick up and follow through with various projectsTroubleshooting/problem-solving ability

Compensation: Starting rate (as deemed by current pay schedule) or commensurate with experience.