KITCHEN MANAGER / WORKING

Chef Marygolds on Main — Newtown, Connecticut Marygolds on Main is seeking an experienced, hands-on Kitchen Manager to lead our back-of-house team. We are an independent, chef-driven restaurant and event venue serving seasonal New American food with Italian, Southern and Asian influences. This is a working leadership position. The Kitchen Manager will actively cook during service while owning the organization, preparation and daily operation of the kitchen. We need someone who leads from the line, creates dependable systems and takes responsibility for results.

RESPONSIBILITIES

Lead kitchen operations during regular service, brunches, private events and off-premise catering Work scheduled line shifts and step into any station when needed Build and manage the weekly BOH schedule according to projected sales and events Create daily prep lists, station assignments and event-production plans Order food and supplies according to established pars and approved vendors Receive and inspect deliveries and resolve shortages or quality problems Maintain accurate inventory, recipe costing and portion-control systems Control waste, overproduction, spoilage and unauthorized purchases Train cooks and dishwashers in recipes, procedures and sanitation standards Maintain consistent food quality, presentation and ticket times Enforce proper labeling, storage, rotation and closing procedures Maintain a clean, inspection-ready kitchen Communicate staffing, equipment and product issues to ownership before they become emergencies Participate in weekly management meetings and report on kitchen performance

PERFORMANCE EXPECTATIONS

Maintain food cost at or below the established 27% target Schedule BOH labor according to weekly sales and event volume Complete ordering, inventory and prep planning accurately and on time Maintain written recipes, pars and station-prep lists Deliver consistent service without requiring constant owner intervention Reduce waste, unnecessary overtime and emergency purchasing Develop a dependable, accountable kitchen team

QUALIFICATIONS

At least three years of professional kitchen experience Previous sous-chef, kitchen-manager or comparable leadership experience Strong line-cooking and service-management ability Experience with ordering, inventory, scheduling and food-cost control Ability to organize restaurant service and high-volume event production simultaneously Strong communication and team-management skills Connecticut food-safety certification or ability to obtain it promptly Availability for nights, weekends, brunches and major events Reliable transportation

THE RIGHT PERSON

The right candidate is calm during service, organized before service and accountable after service. You should be comfortable working in an independent restaurant where managers are expected to solve problems, communicate clearly and lead by example. We are looking for a kitchen manager who wants ownership of the operation—not simply a higher-level cooking position.

Pay:

$23.00 - $27.00 per hour

Benefits:

Employee discount Paid training

Work Location:

In person