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The Bismarck Firepit
Working Kitchen Manager PM Shift | $900$1,100/Week
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Job Description
The Firepit is looking for an experienced Working Kitchen Manager to take ownership of our evening kitchen operation. This is not a position for someone looking to stand on the sidelines and supervise. Our Kitchen Manager works alongside the team, runs a station when needed, controls the line, checks food quality, manages ticket times, coaches employees and makes sure the kitchen is properly closed and prepared for the next day. We already know how to make great food. What we're looking for is a leader who can help make sure great food leaves our kitchen consistently — every plate, every shift. What You'll Own As our PM Working Kitchen Manager, you will be responsible for: Taking control of the kitchen approximately 2 PM through close Performing a complete PM kitchen/line inspection at the beginning of your shift Tasting and verifying food quality before dinner service Working an active kitchen position during service Running and directing the line during busy periods Managing ticket times and communicating with FOH Checking portions, presentation, temperatures and recipe execution Stopping and remaking food that doesn't meet our standards Assigning employees and keeping the kitchen moving with urgency Identifying shortages before they become 86'd items Maintaining proper food handling, labeling, dating, FIFO and sanitation Coaching and correcting employees in real time Managing labor appropriately during the PM shift Completing nightly inventory/production handoffs Ensuring all stations are properly cleaned, stocked and reset Performing the final kitchen inspection before employees leave Holding the kitchen team accountable to Firepit standards This Position IS for You If… You're the kind of kitchen leader who sees an empty pan and handles it before somebody asks. You notice a 15-minute ticket. You taste the mac before service. You see a plate that isn't right and say, "We're not serving that. Remake it." You can jump onto fry, grill, expo or assembly when the kitchen gets buried — while still keeping your eyes on the rest of the operation. And when closing time comes, you don't leave because the clock says it's time. You leave when the kitchen is properly closed.