Kitchen Manager

Compensation Range:

$65,000.00 - $75,000.00

 

Plus Incentive Bonus based on Performance

 

100 South Central Expressway #14, Richardson, Texas, 75080

 

The Kitchen Manager is a developer of people, a culinary superstar, and a fundamental part of the venue leadership team responsible for maximizing profits and controlling all aspects of kitchen operations - including but not limited to food quality, ordering pars, inventory efficiencies, maximizing storage and space, labor cost, staffing levels, safety and sanitation practices, and systems and productivity.

A recipe for success in this role is equal parts people development, creating amazing and delicious experiences for our guests, and a focus on financial discipline to drive results.

WHAT WE OFFER

• A fun workplace where you can be yourself and do awesome work!
• Free movies & food
• Paid time off
• Competitive pay
• Flexible scheduling
• Medical, dental, vision, FSA, HSA, and voluntary benefits are available for all full-time and part-time teammates

OUR MISSION:

To Ensure EVERY Guest and Teammate Has An AWESOME Experience And Is EXCITED To Come Back
 

CORE ROLE RESPONSIBILITIES: 
Grow Revenue + Control Costs

• Monitors inventory and reports results to the General Manager - develops hourly  teams on the appropriate utilization of the inventory system 

• Maintains, controls, and develops teams’ food cost acumen by properly ordering and  receiving products - utilizing PMIX to minimize waste and establish accurate  pars/prep lists 

• Maintains appropriate staffing levels by tracking labor and maintaining budgeted  staffing expectations - interviews and hires rockstar kitchen teammates 

• Actively participates in the core menu and LTO rollouts, including planning necessary item  rotation, depletion, additions, and team training

• Maintains appropriate small ware supplies and ordering practices

Optimize the Guest Experience

• Uphold standards of behavior as defined by the company's Core Values, Code of  Conduct, and Operational Guidelines  

• Ensures a safe and sanitary working environment that minimizes the risk of incident,  injury, and food handling-related issues 

• Sets high food quality expectations by maintaining and coaching recipe adherence,  line checks, portion controls, pristine cleanliness, organization, appropriate food  storage, and sanitation standards 

• Consistently reviews ticket times ensuring all food is promptly made and delivered

Lead Your Team

• Conducts thorough line checks, temperature logs, and other required kitchen systems promptly, utilizing these as a coaching tool for staff members 

• Schedules kitchen teams - utilizing forecasting and labor proforma tools, posting and communicating schedules timely so our teams can plan appropriately 

• Leads by example and coaches communication between all roles within the venue

• Maintains the kitchen communications board - verifies teammate knowledge and  understanding of the information provided 

• Conducts daily shift meetings and larger kitchen team meetings to keep the team  informed and engaged 

QUALIFICATIONS:

• At least 3+ years high volume theater, restaurant or entertainment venue experience 

• ServSafe Certification, local Health Cards (as required) 

• Positive, fun, coachable, and open-minded approach to life 

• Excellent communication skills - verbal and written 

• Maniacal focus on guest experience 

• Resourceful problem-solving skills - loves a puzzle! 

• Proven record of high standards 

• Able to work 45 hours minimum; higher volume seasons and heavier work weeks are  expected