Kitchen Manager manages the daily operations of the kitchen, which may include but not limited to: accounting, finance, staff working schedule, inventory control and equipment supplies. Responsible for employees' training. Being a Kitchen Manager oversees other departments that contribute to the operations of the kitchen. Requires a high school diploma or its equivalent. Additionally, Kitchen Manager typically reports to a head of a unit/department. The Kitchen Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be a Kitchen Manager typically requires 3-5 years experience in the related area as an individual contributor. (Copyright 2024 Salary.com)
4 Star Restaurant Group is a Chicago based Restaurant and Hospitality group that operates different from scratch full service restaurants.
Our portfolio includes The Smoke Daddy (in Wicker and Wrigley), The Perch, Remington’s, Crosby’s Kitchen, Ella Elli, Frasca, and Tuco & Blondie.
People are our focus and our guests are our priority. It is All about our Guests.
Our #1 goal at 4 Star Restaurant Group is to provide an exceptional dining experience at a reasonable price. We are a Chicago-based restaurant company with a commitment to genuine hospitality and exceptional food.
We are dedicated to providing an extraordinary work environment, being a responsible partner in our communities, and upholding our core values on every shift, every day.
Core Values : Professionalism, Positive Attitude, Guest First, Quality / Excellence, Teamwork, Integrity
Overview :
Our Sous Chefs (Sous) are a crucial part of our operations team, and critical to driving high standards in food quality, cleanliness and organization, financial results, culture, and hospitality.
They are energetic, experts in the hospitality industry, and care about their teams. The Sous is responsible for the daily oversight, training, and development of the BOH hourly team at their restaurant.
Working directly with their Executive Chef and management team, they will set a tone of professionalism, teamwork empowerment, and excellence for the team members.
Primary Responsibilities :
Financial
Operational
Evaluate and address food quality. Drive ticket times in the kitchen to make sure our targets are met
Qualifications :
Work Environment / Physical Demand :
Must be able to stand for full shift.
Must be able to lift at least 50 pounds
Must have good hearing for accurate communication with guests
Must be able to use hands and fingers to handle and feel objects, tools controls, and type
Must be able to work in areas of loud noises Required to frequently reach, bend, stoop, and carry
Must be able to work in both warm and cool environments; indoors and outdoors
Must be able to tolerate potential exposure to allergens : peanut products, egg, dairy, gluten, soy, seafood and shellfish
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.
This is not an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions.
While this is intended to be an accurate reflection of the current job, 4 Star Restaurant Group reserves the right to revise the job or to require that other or different tasks be performed as assigned.
4 Star Restaurant Group provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Last updated : 2024-03-22
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