Gentle Bens Kitchen Manager

Position Title:

Kitchen Manager Location:

Gentle Ben's Salary:

$60,000 to $80,000

Expected Weekly Hours:

45 hours (summer / winter break) 55 hours (in-season) Position Overview The Kitchen Manager is responsible for leading all Back of House operations at Gentle Ben's. This role requires a balance of strong kitchen leadership, clear standards, and a people-first management approach that aligns with UniConcepts' culture and values. The Kitchen Manager is expected to create a positive, respectful, and supportive work environment where team members are motivated to perform at a high level. Fear-based or intimidation-driven management is not acceptable. Leadership at UniConcepts is rooted in professionalism, consistency, accountability, and mutual respect. Core Responsibilities Leadership, Culture & Team Development Lead the Back of House with professionalism, consistency, and respect Maintain a positive kitchen culture, including during high-volume or challenging periods Foster teamwork, accountability, and mutual respect Be approachable and supportive; team members should feel comfortable asking questions or raising concerns Set clear expectations for performance, cleanliness, and behavior, and hold staff accountable Partner with the UniConcepts Hiring Manager on BOH hiring, working interviews, onboarding, and training Create and maintain a structured kitchen training program using written recipes and visual tools Provide ongoing coaching and feedback to support employee performance and growth Food Quality & Kitchen Operations Oversee all food preparation and kitchen activities Ensure recipes, portions, and preparation standards are followed consistently Partner with the General Manager and Ownership on menu development, changes, and recipe accuracy Ensure quality, consistency, and efficiency during service Systems, Cost Control & Administration Maintain operational systems including: Sheet-to-shelf ordering Prep-by-priority lists Station-specific standards and training materials Monitor BOH labor to maintain an approximate 1 2% labor goal with two salaried managers Utilize XtraChef to: Manage food cost (30 % goal ) Ensure invoices are current and importing correctly Compare actual vs. theoretical food costs Conduct weekly inventory until food cost control is established, then transition to monthly inventory Place food and supply orders while comparing pricing to ensure cost efficiency Complete BOH schedules by Wednesday each week Review sales trends and upcoming events with the General Manager Monitor overtime and staffing needs to control labor costs Health, Safety & Cleanliness Ensure compliance with health department regulations, sanitation standards, and food safety requirements Conduct regular kitchen walkthroughs prior to service Maintain 7 tasks cleaning checklists, deep cleans, and proper labeling and storage procedures Initial Focus & Onboarding Expectations Complete a full kitchen walkthrough and cleanliness assessment Identify problem areas and update sustainable cleaning and organization systems Review and finalize recipes, station standards, and training materials Ensure XtraChef systems are properly set up and functioning Establish clear, visual training tools by station Qualifications Ability to pass a required background check Current Food Handler Management certification Proven experience leading a professional kitchen Strong leadership, organization, and communication skills Ability to delegate responsibilities and follow up consistently Working knowledge of kitchen systems and tools including XtraChef and Toast

BENEFITS

Parking pass provided Eligibility for company health insurance in accordance with UniConcepts benefits policy Three (3) weeks of paid time off annually, accrued and scheduled in accordance with company policy