As a Kitchen Manager at Parker's Kitchen, you will be overseeing day-to-day operations, ensuring food safety and sanitation standards are met. You will be responsible for maintaining efficient operating systems, delivering exceptional customer service, and fostering employee development, all while maintaining the high standards that Parker’s Kitchen is known for. Your leadership will play a key role in driving the success of the entire team and ensuring a positive experience for both customers and staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Customer Service:
- Interact with customers and employees in a respectful, courteous manner, fostering a friendly and welcoming atmosphere.
- Speak honestly and act with integrity, upholding company values at all times.
Inventory Management:
- Conduct weekly inventory counts and generate cost of sales reports.
- Manage and audit inventory levels to ensure they align with the budget.
Labor and Budget Control:
- Control labor costs by scheduling employees in alignment with the approved labor budget.
Food Safety and Sanitation:
- Ensure safe food handling procedures are maintained at all times.
- Act as the Person in Charge and enforce the Safety and Health Policy to maintain a safe and compliant environment.
- Prepare all made to order food and/or beverages according to recipe or customer specifications.
- Stock food and beverage areas with products and supplies to ensure in stock conditions at all times.
Communication and Team Leadership:
- Effectively communicate procedures, promotions, and new products to employees to ensure smooth operations.
- Responsible for ensuring adequate staffing levels to meet customer demand.
- Perform additional tasks as assigned to support the overall success of the department.
- Foster a collaborative learning environment by sharing expertise and assisting in the development of others.
REQUIREMENTS:
- Minimum of 2 years of management experience in food service operations or demonstrated experience in food service operations with Parker's or the equivalent.
- Must be at least 16 years of age upon hire date.
- Must have reliable transportation.
- Completion of Food Safety Certification within the first month of employment is required.
- Completion of a skills-based certification within the first 120 days of employment is mandatory.
- Kitchen Managers must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances.
PHYSICAL REQUIREMENTS:
- Ability to stand for extended periods, ranging from 8 to 10 hours.
- Ability to multitask, perform repeated bending, standing, reaching, and occasionally lift up to 50 pounds.
- Ability to push or pull up to 50 pounds.
- Comfortable working in environments with wet floors, temperature fluctuations, and loud noise levels.
