Kitchen Manager at Walk Ons Sports Bistreaux

Port Arthur, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Sep, 26

Salary

0.0

Posted On

26 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Production, Food Safety, Sanitation Regulations, Leadership, Communication, Staff Training, Labor Scheduling, Inventory Management, Quality Control, Operational Efficiency, Team Development

Industry

Restaurants

Description

Description Thank you for your interest in one of the fastest growing franchises in America, Walk-On’s Sports Bistreaux. Every position from the host stand to the heart of the house are instrumental to our winning culture! Walk-On’s has the perfect gameday atmosphere with a taste of Louisiana to keep you wanting more. Our passion for food and fun are on display every day, and we need you to help us win championships! At Walk-On’s we value team camaraderie, and we play for the name on the front not the back. About Us: At Walk-On's, we distinguish ourselves in the casual dining full-service restaurant industry through our commitment to high-volume sales, scratch-made food, and large-scale operations. Our dynamic and vibrant establishments, each with a seating capacity of around 300, are devoted to creating memorable dining experiences underpinned by exceptional service and a passion for culinary brilliance. Our Kitchen Manager positions give team members an opportunity to work in a fast paced, team-oriented, gameday atmosphere serving amazing Louisiana-inspired cuisine. Food first mentality is at the core of our chef driven kitchen. Job Overview: We are seeking a skilled and experienced Kitchen Manager to oversee the food production side of our Walk-On's location. The ideal candidate will embody the qualities of our Executive Kitchen Managers – business-savvy, people-focused, and committed to upholding high standards of quality and efficiency. You will play a critical role in managing our kitchen operations, ensuring the highest quality of scratch-made dishes, and leading our culinary team. Key Responsibilities: Oversee all aspects of kitchen operations, ensuring the delivery of high-quality, scratch-made food. Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Develop and maintain systems for food production that maximize efficiency and quality. Implement and uphold stringent standards of cleanliness and sanitation in the kitchen. Conduct high-level training programs for kitchen staff, focusing on culinary skills, food safety, and operational procedures. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants’ receiving policies and procedures. Manage kitchen operations according to Walk-On's standards to optimize profitability. Work closely with the Executive Kitchen Manager to align kitchen operations with overall restaurant goals. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor objectives are met. Be knowledgeable of policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures; complete appropriate documentation of any disciplinary or corrective coaching Foster a culture of teamwork, professionalism, and excellence within the kitchen staff. Ensure compliance with all local, state, and federal regulations regarding food safety and sanitation. Address and resolve any food quality or service issues with promptness and professionalism. Requirements Skills / Qualifications: Minimum of 2 years of kitchen management management experience in full-service restaurants, preferably in a high-volume. Demonstrated ability in leading a kitchen team and managing food production. Strong knowledge of food safety and sanitation regulations. Excellent leadership and communication skills. Ability to work a flexible schedule, including weekends and holidays. Passion for team member development and commitment to delivering high-quality, scratch-made food. Requirements/Responsibilities Ability to lift 50 lbs Ability to stand for 10+ hours Ability to tolerate high temperature and moisture for extended periods of time Ability to work at a fast pace for 10+ hours Ability to adhere to uniform guidelines Understanding of food safety guidelines Have reliable form of transportation Must possess the following qualities: Winning personality Consistent positive attitude Teamwork mentality What We Offer: Competitive salary with performance-based incentives. Career development opportunities within the Walk-On's brand. A dynamic and supportive work environment. Comprehensive benefits package, including health, dental, 401K, and vision insurance. Employee discounts and perks at Walk-On’s

Responsibilities

Oversee all kitchen operations to ensure the delivery of high-quality, scratch-made food while maintaining strict cleanliness and sanitation standards. Lead and train the culinary team, manage labor scheduling, and optimize profitability in alignment with restaurant goals.