Regional Kitchen Manager

3.4 The Veggie Grill – San Francisco, CA 10 days ago
$35k-$50k(Glassdoor est.)

Company Rating

3.4
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Glassdoor Estimated Salary

$42,000/year

$35k
$50k
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Requisition Number 17-0141
Post Date 1/18/2017
Title Regional Kitchen Manager
City San Francisco/San Jose/Bay Area
State CA
Description RKM is responsible for monitoring the operations of our kitchens to ensure their execution meets or exceeds our internal standards. They are responsible for training and regular coaching of our General Managers & Kitchen Management Teams on food safety
standards; raw ingredient quality at receiving; our quality standards for food preparation & assembly; food cost management standards; and productivity deployment expectations in our kitchens.

ESSENTIAL DUTIES & RESPONSIBILITIES
  • Visit the restaurants on a scheduled basis during business hours to assure that operations are operating to Veggie Grill standards, working closely with each restaurant’s General Manager and Kitchen Manager/Kitchen Lead to achieve maximum sales and cost management
results.
  • Works a variety of shifts to observe all day parts and operating hours
  • Ensures that all restaurant kitchens operate at the highest-quality level with emphasis on fresh, quality food within our production-time standards
  • Conducts shift walk-throughs, offering constructive and actionable feedback on food safety or ideas that maximize food and productivity efficiencies
  • Relentless follow-up on notes from prior visits to assure that Kitchen Management Teams are actively working to improve their operations
  • Directing, observing and positively motivating the Team. Takes immediate action to correct any substandard conditions
  • Ensures that all restaurant Teams understand and adhere to health, safety and Veggie Grill’s standards, practices and procedures
  • Actively supports and trains the systems & tools we advocate that help our Kitchen Management Teams and General Managers achieve financial targets in food and kitchen labor. A CSM’s performance is measured in part by the food cost/productivity results of
the kitchens in the areas they supervise.
  • Inspects and monitors compliance with food safety, harassment policies, inventory controls, labor regulations, and training. Responsible and accountable to ensure that these policies are understood & enforced by performing inspections and audits with the
appropriate forms and reporting on issues and corrective actions
  • Ensure compliance with all Wage & Hour policies, standards and laws.
  • Problem solves issues related to guest relations compliment/complaint for their region’s kitchens
  • Assist with the implementation of new menu / marketing campaigns at restaurants in their region to ensure they are executed to Veggie Grill standards
  • Completes Food Safety Reviews and ensures timely follow-up on substandard conditions
  • Plays a key role in the kitchen leading up to a New Store Opening including successful training of the new kitchen Team Members
  • Expertise and ability to train our recruiting process for Kitchen Team Members and Managers in any of our regions.
  • Ensures proactive repairs and maintenance of equipment in the kitchens
  • At all times provide a favorable image of Veggie Grill in alignment with our Common Ground and Moments of Truth
QUALIFICATIONS/SKILLS/KNOWLEDGE
  • Ability/flexibility to work 50-55 or more hours per week, including early mornings, late nights, evenings, weekends and/or holidays
  • Ability and willingness to travel and stay over multiple nights in markets outside their home city
  • Self-discipline, initiative, and leadership ability
  • Strong interpersonal and conflict resolution skills
  • Ability to manage, train and motivate a diverse employee group
  • Ability to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
  • Knowledge of computers sufficient to fulfill management functions
  • Culinary degree is preferred. A combination of practical experience and education will be considered as an alternative
PHYSICAL/MENTAL REQUIREMENTS: Must possess a keen sense of taste and smell. Continuously utilizes eye/hand coordination, manual/bi-manual dexterity, near vision, color definition, speech and hearing. While performing the duties of the job the Culinary Services
Manager is regularly required to stand and walk for extended periods of time. Culinary Services Manager is required to frequently speak and to hear and is occasionally required to lift up to 25 pounds.

WORK CONDITIONS/HOURS Full time; Schedule may vary in accordance with business necessity. Weekend and evening work is required. Travel is required for this position. Requires AT LEAST 50% local domestic travel for store visits. Job requires travel by both automobile
and air. Travel may be extended without notice. Work is performed in restaurants and in an office/home office environment.

REPORTS TO: VP of Operations
FLSA EXEMPT/NON-EXEMPT STATUS: Exempt
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