Chef/Kitchen Manager Position Available In Fulton, Georgia

Chef/Kitchen Manager STHRN Hospitality Co. Atlanta, GA 30318 JOB

SUMMARY STHRN

Hospitality is looking for a Chef/Kitchen Manager (with strong Chef experience) to oversee and manage back-of-house and front-of-house operations for our portfolio of restaurants.

DUTIES AND RESPONSIBILITIES

As our Chef/Kitchen Manager, you will have an active, supervisory role in all areas of management throughout our restaurants. You are expected to oversee, perform duties, and have responsibilities in the following areas: Enlightened Hospitality

• taking care of each other, our guests, our community, our suppliers, and our stakeholders. Uphold the Core Values
• ensure that all team members and guests are treated with respect and dignity and that the actions of operation are consistent with our values. Kitchen and General Operations
• oversee all BOH operations, and assist in the FOH and Events as needed in our restaurants Customer Service
• ensure a high level of service, proactively meet and get feedback from guests, handle complaints with grace and a meaningful response. Manage Profitability
• keep track of and proactively manage labor, food costs, and other controllable expenses, ensuring the guiding operating budget is used effectively and efficiently. Hiring and Scheduling
• The EC is responsible for recruiting, interviewing, hiring, and training all BOH staff, as well as scheduling within the Operations Budget. All staff are expected to meet minimum experience requirements and to be upheld to the WML standards. Ordering and Inventory
• responsible for ensuring all food and beverage orders meet forecasted budget or align with sales; KM and individual restaurant GM’s will conduct weekly key inventories and a full monthly inventory, and regularly report on any inconsistencies. BOH Maintenance
• ensure that the kitchen, storage areas, and all equipment are clean and well maintained; schedule preventative maintenance and repairs as necessary; ensure the kitchen is ready at all times to pass health and safety inspections (95pts or higher required). Processes and Procedures
• consistently document, update, and communicate learned best practices, ensuring the STHRN operating principles are followed and adhered to by all staff.

Specific responsibilities of the Kitchen Manager / Chef are detailed below:

GUEST SATISFACTION

Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Empowers the team to provide excellent guest service and ensures that the team understands expectations and parameters of excellent guest service. Observes service behaviors of all restaurant team members and provides feedback to individuals, especially those contained within the kitchen team, and continuously strives to improve service performance. Reviews guest feedback mediums and guest satisfaction results with staff. Participates in the development and implementation of corrective action plans to meet guest service expectations and standards as directed by the company. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Leads the staff in on-going training to understand guest expectations.

MENU DEVELOPMENT

Work with the kitchen leadership and bar management to provide superior products to the guests that are on-brand, seasonally relevant, and offer points of engagement for elevated service. Recognizes and promotes superior quality product, presentations and flavor. Create, support and enforce SOPs for menu ideation and ongoing development. Ensure food and beverage menu items are updated by agreed upon deadlines and meet all standards for food and beverage offerings. Ensure that kitchen and bar SOPs establish pars for ordering and that inventory takes place periodically per company SOPs.

OPERATIONS / PROPERTY MANAGEMENT

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Regularly train staff in safety protocols and follow loss prevention policies to prevent accidents and control costs. Maintains purchasing, receiving and food storage standards by maintaining open communication with vendors and securing orders with a thorough check-in process to be systemized and trained to all relevant management or receiving staff. Ensures compliance with food handling, temperature and sanitation standards as established by the State Board of Health and as enumerated in any company policies. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Oversees or executes purchasing appropriate supplies and managing inventories per budget. Establishes and supports procedures for food & beverage portion and waste controls. Ensures waste does not exceed allowed / budgeted amounts. Regularly checks inventory and management of COGs to ensure this stays in alignment. Leads and administrates training the restaurant staff on menu items including ingredients, preparation methods and unique tastes. Ensures all FOH staff are adequately trained and prepared for any menu specific questions from guests. Maintains spot checks and tests with staff to ensure new menu items are being clearly communicated. Provides an effective kitchen equipment repair and maintenance program, operating equipment to best practices and standards of excellences. Immediately notifies the management team of any larger repairs needed. Oversees or executes the presentation and uniform standards in the kitchen, ensuring that uniforms are ordered per budget, properly inventoried and maintained and staff, at all times, are presentable and following WML standards of excellence in appearance and guest interaction. Reviews staffing levels (labor) to ensure that guest service, operational needs and financial objectives are met. Manages labor costs on a daily basis to adjust as needed to meet labor budget goals, ensuring costs do not exceed budget. Effectively investigates, reports, and follows-up on any accidents in or pertaining to the kitchen area and/or kitchen staff.

HUMAN RESOURCES

Oversees or executes interviewing and hiring kitchen team members with the appropriate skills and experience. Assists Restaurant Managers in proper employee intake in accordance with the company’s Standard Operating Procedures (SOPs) for new hires and employee intake processes. Leads, creates, and maintains a departmental orientation program for kitchen team to receive the appropriate new hire training, raise awareness of company cultural standards and policies, and cross-train to support successful daily operations thus ensuring individual and team success, growth and development. Communicates performance expectations in accordance with job descriptions for each position. Participates in the staff performance appraisal process, providing feedback as needed. Establishes and maintains open, collaborative relationships with all members of management team and especially within the kitchen departments. Actively solicits feedback, utilizes an “open door” policy and reviews team satisfaction results to identify and address problems or concerns. Brings issues to the attention of the Operations Managers and Human Resources as necessary. Participates in progressive counseling procedures; ensuring company policies are administered fairly and consistently, and that disciplinary procedures and documentation are completed per STHRN Hospitality standards and expectations. Ensures regular on-going communication in the form of participation in daily full-staff lineups to create awareness of business objectives, expectations, and recognizes performance that does and does not produce desired results. Celebrates successes and publicly recognizes the contributions of team members; ensures individual and/or team recognition is taking place on all shifts. Participates in an on-going staff recognition program. Ensures management staff maintain required food handling and sanitation certifications, while encouraging all staff to take advantage of certification opportunities when offered.

FINANCIAL MANAGEMENT

Full comprehension of restaurant budgets, operating statements and payroll progress reports. Regular interactions with company financial managers. Ensure restaurant kitchen COGs and labor expenses stay on or under budget on a monthly basis. Adjust real-time as needed to maintain quality and controls. Participation in monthly goal setting and understanding of revenue sales targets. Analyze Profit and Loss statements to work alongside STHRN management in setting goals and priorities that benefit the company as well as support achieving bonuses and salary increases. Interacts with the service team on training food knowledge and menu composition thus incentivizing sales on a daily and weekly basis. Oversees management of BOH payroll administration by ensuring the accurate time clock reporting and intake of staff tax information as well as ongoing salary or compensation review forms. Reviews time sheets on a daily basis and supports General Manager in preparing for weekly payroll runs. Understands the impact of department’s operation on the business’ overall financial goals and objectives and manages to achieve or exceed budgeted goals on a quarterly and annual basis.

KEY SKILLS

Emotional Intelligence

• your ability to be aware of and control your emotions, to read other people, and to resolve conflict with calmness, empathy, and dignity Proactive Problem Solving
• you anticipate problems before they happen, and address small problems before they become big ones Culinary Creativity
• you have a strong culinary point-of-view, and the skills to execute at a high level Communication
• you understand that good communication requires listening as well as talking, and that the success of a complex operation depends on everyone understanding and executing their role Mentoring and Motivating
• you have a deep understanding of the restaurant and bar business, and you enjoy finding other people’s potential and guiding them to their success

OUR VALUES & GUIDING PRINCIPLES STHRN

Hospitality Co. is committed to being a business that gives back to the community, fosters diversity and inclusion, represents and requires equality, and lives out our values on a daily basis, treating all team members with dignity and respect. We value people over product, being kind, being curious, and working smart. We exist to create profitable experiences for people to enjoy. Our guiding principles shape the business we have created, the people we hire and the work we do every day. We believe in the dignity of a living wage, access to health benefits, and paid leave for all team members. We believe that no one individual within our company is more valuable or deserving than another. We believe in getting ahead and giving back. We are committed to developing and delivering the best products, services, and experiences possible. And we expect that every person who joins our team becomes a part of our team.

Job Type:

Full-time Pay:

From $60,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Shift:

12 hour shift

Work Location:

In person