Restaurant Kitchen Manager

Job summary
Restaurant Kitchen ManagerOverseeing food procurement and preparationDriving culture and meeting profitability objectives
Job seniority: mid-to-senior level
Responsibilities
• Oversee all phases of food procurement• Ordering, receiving, and inventory management• Ensure adherence to recipe adherence and plate presentation standards• Teach, coach, and role model Red Robin standards of execution• Hiring, training, retaining, and developing the kitchen department• Control food and labor costs• Write schedules to support labor initiatives• Deploy new menu rollouts• Supervise and schedule Team Members and trainers• Ensure compliance with laws, company policies, and standards
Requirements
• Minimum of 2 years restaurant experience• Preferred: 2-3 years in Kitchen/Culinary management or supervisory capacity• High school diploma or equivalent required• Serv Safe certified recommended• Must be able to work a flexible schedule• Must have reliable transportation• Bilingual is a plus
Key Skills Needed
• Food procurement and inventory management• Recipe adherence and plate presentation• Hiring, training, and developing employees• Controlling food and labor costs• Writing schedules• Compliance with laws, policies, and standards
Benefits
• Flexible work schedules• Paid time off• Comprehensive 8-week training program• Quarterly bonus potential• 401k savings plan with company match• Health, vision, and dental insurance plans• Referral bonuses• Discounts on Red Robin food and other products