Kitchen Manager The Flying Pickle Chattanooga Chattanooga, TN Job Details Full-time $45,000 - $55,000 a year 1 day ago Benefits Health insurance Dental insurance Paid time off Vision insurance Qualifications Kitchen health and safety standards Food service purchasing Food service health code compliance Team leadership Food Safety Manager Certification Staff scheduling Team scheduling Cash register Food safety sanitizing procedures Inventory tracking for food cost management Hospitality industry experience Team training Kitchen staff training Materials management in food and beverage Managing kitchen staff Training & development Kitchen staff scheduling Restaurant cost management POS systems Staffing management Restaurant supply ordering Food Handler Certification Full Job Description The Kitchen Manager Job Description Franchise Location Template Position The Kitchen Manager Reports To Location General Manager and/or Franchise Owner, as determined by the franchisee Brand Support Corporate F&B Operations for brand standards, training, audits and system support Employment Status Determined by the franchisee Compensation and Benefits Determined by the franchisee Position Summary The Kitchen Manager is the hands-on operational leader of The Kitchen inside a Flying Pickle location. This person leads the team and is responsible for consistent daily execution and overall performance. The role includes food production, the ordering counter, smoothies, grab-and-go merchandising, beer, wine and canned cocktails, guest service and food preparation for leagues, tournaments, parties and other events. The Kitchen Manager follows the approved menu, recipes, equipment standards and operating procedures and works closely with the location leadership team and Corporate F&B Operations. Essential Responsibilities Hands On Operations  Work scheduled production and service shifts and regularly prep, cook, assemble orders, make smoothies, serve guests and cover stations as needed.  Run the daily opening, service and closing routines for The Kitchen and keep every station stocked, organized and ready for business.  Prepare and present every menu item according to approved recipes, portions, cooking methods, holding times, packaging and presentation standards.  Operate the equipment assigned to the location safely and correctly, whether the kitchen uses self-contained rapid- cook equipment or a full commercial hood, range, griddle and fryer.  Manage the ordering counter and guest handoff experience, including order accuracy, speed, product knowledge, suggestive selling and resolution of guest concerns.  Maintain attractive, properly labeled and fully stocked smoothie, beverage and grab-and-go displays throughout the day.  Follow all required controls for responsible beer, wine and canned cocktail service. Team Leadership  Lead, train, schedule, coach and hold accountable the Kitchen team.  Participate in recruiting, hiring, performance management and other employment decisions as assigned by the franchisee.  Train each employee on every applicable station, verify competency, set clear shift expectations and give direct feedback during service.  Build schedules that support expected sales, events and operating hours while meeting labor goals established by the franchisee.  Model urgency, cleanliness, hospitality and teamwork by working alongside employees rather than directing from the sidelines. Financial and Administrative Controls  Own The Kitchen's day-to-day performance against sales, food cost, labor, waste, inventory variance, ticket time, order accuracy and guest satisfaction goals.  Complete inventories, forecasts, schedules, orders, invoices, temperature logs, waste records, POS controls and required reports accurately and on time.  Order through approved suppliers, maintain appropriate pars, receive and inspect deliveries and address shortages or quality issues promptly.  Monitor portioning, prep yields, spoilage, discounts, voids, comps and overproduction to protect profitability.

THE FLYING PICKLE

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FRANCHISE LOCATION TEMPLATE

The Kitchen Manager Job Description  Use sales trends and upcoming reservations, leagues and events to prepare the correct amount of product and schedule the appropriate labor. Events and Group Business  Coordinate with the location leadership and events team to confirm food, beverage, staffing, timing and equipment needs for leagues, tournaments, parties and corporate events.  Prepare and execute approved event menus accurately, on time and within established food and labor targets.  Review event performance and address execution, waste or profitability issues before the next event. Food Safety and Facility Standards  Maintain compliance with health department requirements, food safety procedures, allergen controls, employee illness rules and alcohol-service laws applicable to the location.  Complete required temperature, sanitation and cleaning logs and maintain inspection readiness every day.  Keep The Kitchen, storage areas, service counter and equipment clean, safe and in good working order.  Report maintenance issues immediately, coordinate approved service when assigned and ensure employees hold all required certifications. Brand Standards and Menu Control  Execute The Flying Pickle menu and operating system as written, including approved recipes, ingredients, portions, pricing, service standards, suppliers and promotional programs.  Do not add menu items, substitute products, change recipes or purchase from unapproved suppliers without authorization through the established approval process.  Participate in required training, operational reviews and brand audits and complete corrective actions by the assigned deadline.  Share operational feedback and improvement ideas with the location leadership and Corporate F&B Operations without making unapproved changes at the location. Performance Expectations The franchisee will establish specific targets for the location. Performance will generally be evaluated in the following areas. Performance Area Expected Result Sales Achieves location goals through availability, speed, hospitality, merchandising and event execution. Food Cost Controls purchasing, production, portioning, waste and inventory variance within the franchisee's target. Labor Builds and manages schedules that support service and events while meeting the franchisee's labor target. Execution Maintains recipe compliance, food quality, order accuracy, ticket-time and availability standards. Safety and Cleanliness Maintains required certifications, accurate logs, audit readiness and acceptable inspection results. Team Staffs the operation, completes training, develops reliable employees and addresses performance issues promptly. Guest Experience Delivers friendly service and resolves concerns quickly and appropriately. Events Executes approved group business accurately, on time and within established cost and labor expectations. Minimum Qualifications  At least one year of restaurant, cafe, concession or foodservice leadership experience as a manager, supervisor or shift leader.  Hands-on experience preparing food and working in a fast-paced service environment.  Ability to lead a small team, train employees, organize shifts and address performance concerns directly.

THE FLYING PICKLE

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FRANCHISE LOCATION TEMPLATE

The Kitchen Manager Job Description  Working knowledge of food safety, sanitation, inventory, ordering, scheduling, portion control and basic restaurant financial measures.  Comfort using a POS system and learning required scheduling, inventory, training and reporting tools.  Food-handler, manager food-safety and alcohol-service certifications as required by the franchisee or local law.  Reliable availability during the location's operating hours, including nights, weekends, holidays, leagues, tournaments and events as scheduled. Preferred Experience  Experience in fast-casual restaurants, cafes, sports, entertainment, recreation or other high-volume guest environments.  Experience supporting catering, parties, tournaments or other event-based foodservice.  Experience operating either a limited-equipment kitchen or a full commercial hood kitchen. Physical Requirements The employee must be able to stand and walk for extended periods; bend, reach, lift and carry products and equipment; work around heat, cold, noise and commercial foodservice equipment; and perform the essential functions of the position with or without reasonable accommodation. The franchisee should insert any location- specific lifting requirement here.

Pay:

$45,000.00 - $55,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person