Kitchen Manager

OVERVIEW

Reporting to General Manager, Kitchen Manager primarily oversees back-of-house operations ensuring the guest experience from beginning to end is exceptional and memorable. The Chef/Kitchen Manager provides leadership training and hands-on management of the kitchen staff. This individual possesses a passion for food, and the ability to lead, mentor and train all Supervisors, Cooks and BOH staff with a strong work ethic for the highest standard of culinary excellence. The Kitchen Manager is responsible for executing the menus from supplier to guest as well as seasonal or featured menu changes.

RESPONSIBILITIES

• Assists in the day-to-day leadership and management of the restaurant as directed by General Manager (GM)
• Accountable for key financials and KPI’s in partnership with the management team
• Control labour and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control
• Develops the ability to observe, assess, and score the restaurant based on the pre-set brand standards audit while effectively managing kitchen operations
• Supports the GM in all aspects of operating a “Kinka Excellence Restaurant” to the Brand standards, creating a perfect guest experience every time
• Exhibits culinary talents by performing day-to-day tasks, and producing key menu items, while leading the staff and managing all food-related functions
• Evaluate the quality of food products, prep items and final menu items being served to guests
• Identify root causes of restaurant opportunities and develop action plans with the GM and resolve in a timely manner
• Conduct line checks, and food and recipe reviews to ensure that clear feedback is provided to the entire team
• Be hands-on in executing various front-line role responsibilities in the effort of a smooth guest experience when necessary
• Recruit, train, coach and develop staff to deliver a positive and performance-motivated employee culture
• Coach supervisors & employees at the moment to educate and inspire a change in behaviour
• Develop BOH standard operating procedures as required for a successful operation
• Actively monitor kitchen operations and cleanliness
• Follow and monitor proper ordering, inventory and receiving procedures
• Ensure proper all health, food safety and hygiene standards and policies are followed by team members
• Other duties as assigned

REQUIREMENTS:

Experience

• Minimum 2 years of culinary leadership experience as a Culinary Cook or Kitchen Manager
• Experience in a high-volume restaurant setting
• Japanese culinary experience is an asset
• Post-Secondary Education or equivalent proven and related work experience
• Knowledge of the current restaurant industry and food trends
• Food Safety and Responsible Alcohol Service certifications as required

Skills & Qualifications

• Strong communication skills in English; Japanese is considered an asset
• Strong leadership skills with an entrepreneurial spirit
• Driver of sales, profitability and operational efficiency
• Proven history of hiring, coaching and training
• Proven history of successfully motivating and managing people
• Positive attitude and willingness to always push to be better
• Effective conflict management skills
• High level of attention to detail