Kitchen Manager - Fuddruckers Chinatown at Perkins Management Services Company

Washington, District of Columbia, United States -

Full Time

Start Date

Immediate

Expiry Date

10 May, 26

Salary

0.0

Posted On

10 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Customer Service, People Management, Planning, Multi-tasking, Developing Budgets, Self-motivated, Verbal Communication, Written Communication, Time Management, Safety Procedures, Sanitation Procedures, Training, Development, Equipment Maintenance, Recipe Management, Inventory Management

Industry

Hospitality

Description

Kitchen Manager Fuddruckers is renowned for its “World’s Greatest Hamburgers.” We pride ourselves on delivering exceptional dining experiences and warm, welcoming service. We are looking for a friendly, organized, and enthusiastic Restaurant Kitchen Manager to join our team and help create a memorable first impression for our guests. Position Summary Our Kitchen Managers mission is to enhance and streamline kitchen operations and overall customer experience. This role will be responsible for ensuring that all aspects of kitchen operations are implemented, managed, and organized in an efficient manner under the guidance of the General Manager. Job Responsibilities: Responsible for day-to-day operations in the kitchen including weekly inventory, food and supply ordering, and scheduling. Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements and standards. Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift. Completes the duties of a line cook as needed and is capable of performing the duties of all kitchen positions. Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and that product counts are recorded accurately daily. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within restaurant policies and procedures. Oversees and approves training and development of kitchen staff. Participates in the hiring and training process. Conducting interviews and making hiring recommendations. Involved in all BOH training Assists in completion of all back-of-house employee POCs, one on ones, and annual reviews. Manages and follows up on daily and weekly cleaning schedules. Manages and maintains BOH equipment and facilities. Benefits: • Competitive hourly wage or salary. • Employee meal discounts. • Opportunities for advancement. • Positive and supportive work environment. • Flexible work schedules. Kitchen Manager Qualifications/Skills: Customer service. People management, fostering teamwork, and giving feedback. Planning and multi-tasking. Developing budgets. Self-motivated with a high energy level. Verbal and written communication. Handles complaints as necessary using L.A.S.T. Highly organized and possess excellent time management skills. Fully aware of Safety and Sanitation procedures. Ability to train and develop BOH employees to Meet Fudds standards. Must be able to follow up and hold employees to recipe standards. Adept at BOH equipment maintenance. Perform Recipe Manual updates. provide training for limited time offers. Education, Experience, and Licensing Requirements: High school diploma or GED. Associate’s degree or higher in hotel and restaurant management a plus. 5+ years of hospitality-related experience. 3+ years of kitchen manager or leadership experience. Current food handler’s card and other certification as required by federal/state/local law. Comfortable using a computer, navigating standard office and point-of-sale software.

Responsibilities

The Kitchen Manager is responsible for day-to-day kitchen operations, including inventory management, food ordering, and staff scheduling. They ensure compliance with health regulations and oversee the training and development of kitchen staff.