Kitchen Manager - Casual Dining
Kitchen Manager – Family Friendly Restaurant!
Put your passion for service, commitment to excellence and unrelenting drive for success to work for one of the most successful restaurant chains in the industry. An exciting opportunity currently exists to join our team as a Kitchen Manager.
Our managers and team members play a vital role in their communities. Whether it is sponsoring a charity event, volunteering, teaching children about the restaurant business or any of the other countless ways our teams are involved, our team makes significant impact on the lives and well-being of our neighbors.
The Kitchen Manager is responsible for the overall operation of the kitchen of the restaurant, including but not limited to, directing the activities of hourly employees, ensuring cleanliness and sanitation, friendly efficient guest service and all administrative and accounting duties are done according to company policy. Food Cost and back of house Labor Management will be prime responsibilities as well. The Kitchen Manager will work mostly in the Back of the House, primarily during the daylight shift, but will at times have overall responsibility for the entire building. This position requires successful previous kitchen management experience, preferably in a casual dining restaurant environment. This position requires you to stand and exert well-paced mobility for periods of up to 12 hours in length and be able to lift 25-50 pounds.
-At least 2-3 years restaurant management experience
-A degree in Hospitality or Hotel/Restaurant Management is a preferred
-Serve Safe Food Certification also a pluss
Meet Your Recruiter
Executive Recruiter | Restaurant Division
Rebekah Deuel-Jones has been a member of the service industry for the last 15 years. While in college, she began as a server in a little local spot, going on to work with both Texas Roadhouse as an opening team member of the Dewitt, New York store and was then with Carrabba’s Italian Grill. Rebekah relocated to Virginia for law school thereafter, and, perpetually drawn to the restaurant industry, purchased and operated several taverns upon finishing school.
After five years in operation, Rebekah opted to leave the owner/operator role to spend more time with her two little girls, Emeline and Edythe. Rebekah is passionate about the service industry, and intimately familiar with the qualities clients desire in a management candidate, having hired and trained many of her own managers during her years as an operator.