Kitchen ManagerDepartment: FOOD SERVICEDirect Supervisor: STORE DIRECTORFLSA Status: EXEMPTStarting rate of pay: $22.50/hr**Kailua location starting rate of pay: $25.00/hrCentral Kitchen Manager-Royal KuniaDepartment: FOOD SERVICEDirect Supervisor: STORE DIRECTORFLSA Status: EXEMPTStarting rate of pay: $22.50/hrCompany BenefitsFlexible HoursEmployee Discount10 Paid Holidays (including 2 days for your birthday)Medical/Vision/Dental PackageFree Life InsuranceVacation and Sick LeaveVoluntary Insurance Plans (Life, Disability, Cancer, Accidental)Long Term DisabilityMatching 401KManagement Bonuses*For qualifying positionsJob SummaryKitchen Manager is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations. Throughout a shift, a Kitchen Manager will perform the duties of a Cook, Prep Cook and/or and server when needed.Essential Job DutiesAssist customers with their ordersResponsible for all aspects of food preparation (prep work and cooking) including but not limited to:Grilling items for plate lunchesCooking chicken and other hot itemsScratch baking (determined by store)Cooking all items for bentosMaking sandwiches/saladsMaking all other hot and cold foodsResponsible for all aspects of the front of the house, including assisting customers with their orders and ringing up customers for their purchases (at applicable stores)Enforce sanitation procedures and product organization/rotationTraining new Cooks, Prep Cooks and servers in all operational tasksAdministrative duties, including but not limited to:TransfersInventoriesRoutine orderingOversee back-of-the-house operationsOversee front-of-the-house operationsQuality control/maintaining recipe standardsAnswer department phoneUnderstand and abide by all company policies and proceduresOther Job DutiesTransportation of grilled foodsPack, rotate, and label all prepared foodsBakery merchandisingCutting prepared meats for line serviceAll aspects of set up/break down for service lineRestock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condimentsCleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, moppingRestock soaps, sanitizers, and other associated chemicalsMake store announcements regarding kitchen specialsPerform demonstrations when necessary (sample out new items)Any tasks as deemed necessary by managementPhysical Requirements18 years of age or older (operates heavy machinery)Must be able to safely lift 40-50 lbs unassistedStand for extended periods of time (4-10 hours)Push and pull up to 100 lbsMental RequirementsDetail-orientedOrganizedAble to work independently and as a team memberAble to multi-taskResourcefulWork HoursAs determined by employee handbookMay require working early mornings, evenings, weekends and holidaysOccasional longer shifts (10 hours)Working ConditionsFast-paced environmentServing area: Cool to room temperatureExtremely hot and/or cold temperatures: Warehouse/kitchen (100+o F); Chill (35o F)/freezer (-10o F)Equipment: (As deemed necessary depending on store and specific duties)Potential HazardsWorking with hot pans/serving trays, grill, hot oven, steamer, fryer, etc.Working with chemicals for sanitationWorking with knives and slicing machineryQualificationsEducation/Training/Experience:High school diploma or equivalentThree years external experience as a Cook or two years internal experience as a CookOne year supervisory experience preferredCommunication:Excellent customer service skillsAbility to effectively communicate with othersGood phone etiquettePossess acceptable written and verbal communication skills in EnglishOther:Accurately and efficiently complete work in a timely mannerAble to multi-taskHighly organizedAttention to detailAble to effectively prioritize workAble to meet deadlines in a short period of timeAble to quickly pick up and follow through with various projectsTroubleshooting/problem-solving abilityCompensationStarting rate (as deemed by current pay schedule) or commensurate with experience.#J-18808-Ljbffr