HomeGrown: New Restaurant Opening - Rogers, AR

Role: Kitchen Manager

Pay Range: $55,000 - $60,000, $10,000+ Potential Incentive Compensation

HomeGrown debuted in 2017 and was created on the belief that if we could help people start their day with kindness, they would carry that kindness forward to others they meet during the day. We don’t do this alone, we partner with many local producers who share their gifts and expertise to create community at every table.

Our guiding value is “Cultivating Kindness”.

Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

Invitation to Join Us!

To make a difference by loving people through the creation of a work environment that helps people become their natural best selves. As KM, you are responsible for selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience through the timely and safe delivery of quality food contributing to the financial and cultural health of the operation. (Leadership x People x Guest = Health)

Responsibilities And Duties

Lead and oversee all aspects of the kitchen operation
Recruit, select, train, and develop kitchen team (supervisors, trainers, team members)
Foster team cohesiveness and positive team working environment
Provide and ensure friendly and efficient guest service/teamwork with the hosp. team
Oversee opening and closing activities
Ensure cleanliness and sanitation, along with all health, safety, and hygiene standards and policies
Ensure compliance with all security procedures
Work closely with the Hospitality Manager and General Manager to ensure seamless guest service
Monitor and teach food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented, in conformity to standard procedure
Coordinate assignments of kitchen personnel to ensure economical use of food, timely preparation, and performance of all kitchen activities
Manage food cost and variance
Manage food inventory, including record keeping and utilization
Manage cost of labor and productivity
Schedule staff hours
Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code
Evaluate employee performance
Oversee all site operations as needed
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary
Perform manual service or maintenance tasks
Explore opportunities to add value and make a difference through job accomplishments
Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
Direct facility maintenance or repair activities
Other duties as assigned

Required Qualifications

High School Diploma
Previous kitchen management experience in a casual dining restaurant (preferred)
Minimum one (1) years of experience in a supervisory role
Able to make decisions, identify issues, and resolve problems
Able to guide, direct, and motivate staff
Able to plan and prioritize tasks
Able to teach and train staff
Able to monitor processes, materials, and resources
Able to perform administrative tasks
Knowledge of personnel practices and regulations
Knowledge of food safety and sanitation practices and regulations
Able to deal with confidential information and/or issues using discretion and good judgment

Working Conditions And Physical Requirements

Able to work and verbally communicate effectively with other team members
Able to engage the public in a positive manner
Able and willing to work with others as a team
Able to reach and bend and frequently lift up to 50 pounds
Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length
Able to work in a standing position for long periods of up to 12 hours in length
Able to perform repetitive tasks with little or no break
Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials
Must be able to work flexible schedules including evenings and weekends

Direct Reports: Supervisors, Trainers, Kitchen team members, All employees when the immediate supervisor is not on the premises

Thrive Restaurant Group is an Equal Opportunity Employer. Background check required for this position.

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HomeGrown Kitchen

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Restaurant Kitchen Manager