Great pay depending upon experience from $70K-80K.

We are passionate about bringing cool, authentic restaurants to airports that represent a taste of place.

The Kitchen Manager will be responsible for supervising and controlling the work and product produced by kitchen employees. This includes management of food preparation, purchasing and receiving, food and labor cost controls and employee supervision.

• Provide the highest level of customer service quality at all times.
• Control food cost to meet or exceed standards.
• Review financial transactions; monitor the budget to ensure an efficient operation while staying within budgetary limits.
• Maintain banking and safe fund reconciliation by assigning, collecting, and securing banks.
• Supervise associates daily activities; assign responsibilities and provide clear/concise instructions while offering suggestions for increased productivity.
• Leading a workforce of over 20 Teammates, including training and development, succession planning and performance evaluations
• Ensure compliance of all standards and procedures relating to HACCP and provincial workplace safety standards
• Meet or exceed Brand established food quality and plating specifications.
• Work with fellow brand chefs on menu development and improving execution standards
• Co-ordination of labor cost controls and monitoring of cost budgets
• Co-ordination of catering activities for events and special functions as required
• Support SSP business and objectives
• Responsible for hiring, training, promoting, taking disciplinary actions and establishing deadlines.
• Prepare schedules ensuring all shifts are covered.
• Ensure a safe working environment for all associates while enforcing safety guidelines and kitchen safety awareness.
• Supervises inventory and estimates food/beverage costs and purchases supplies.
• Investigate and resolve service and food quality complaints. Monitor and maintain all quality control records including required checklists.
• Inspect food and food preparation to maintain the highest quality standards while adhering to all sanitation regulations.
• A thorough understanding of current procedures/business practices is imperative in ensuring continuous improvement in both customer and associate satisfaction.
• Other duties as assigned

• Associate or Bachelor’s degree in Culinary with 5+ years experience in Food/Beverage operations or related experience and/or equivalent combination of education and experience.
• Demonstrates knowledge of product, service, quality, equipment and operations standards.
• Demonstrates an understanding of operating a food and beverage business
• Food handlers permit as required by law
• Brand certification as required by law
• Demonstrates leadership/organizational skills while building and managing a team of associates
• Understand that the customer is our #1 priority
• Use sound business judgment to increase sales and operating profits
• Effective organizational and planning skills
• Ability to work under pressure in a fast paced environment
• Ability to recruit, hire, train and develop management associates
• Effective interpersonal skills
• Ability to be proactive and self-directed with an enthusiastic outlook
• Ability to handle multiple projects/tasks

EOE/D/V/F/M

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