Manager - HOH {Kitchen} - Quick Hire!

The hiring establishment is a high-volume restaurant that prides itself on delivering exceptional dining experiences through a combination of excellent service, quality food preparation, and professional management practices. This company is well-recognized for its commitment to maintaining high standards in food safety, sanitation, and culinary quality while fostering a supportive and efficient work environment. As a respected player in the hospitality industry, the restaurant focuses on a team-oriented approach, valuing leadership, communication, and operational efficiency in order to meet and exceed customer expectations consistently. They operate in a dynamic and fast-paced setting where dedication, precision, and professionalism are key to success. The role available is that of a restaurant supervisor, specifically designed for an individual with leadership capabilities and extensive experience in high-volume restaurant supervision. This position requires managing various operational aspects including hiring, training, scheduling, and motivating team members while ensuring the upkeep of health and safety standards. The supervisor will be responsible for enforcing kitchen safety practices and policies, maintaining cleanliness, and upholding the restaurant's image through uniform standards and operational excellence. The role entails preparing and overseeing food production involving meats, seafood, poultry, and vegetables using various cooking equipment. Additionally, the supervisor ensures that all food preparation follows standard recipes and portion sizes, contributing towards controlling costs and maintaining quality standards. Candidates will be expected to handle multiple responsibilities such as creating efficient team schedules to balance labor costs, enforcing company policies, and compliance with legal regulations. This role also involves participation in team meetings and maintaining streamlined kitchen operations from stocking ingredients to closing procedures. Physical demands include constant standing and walking, occasional stooping or kneeling, and handling up to 60 pounds, emphasizing the need for someone physically capable and willing to engage in active, hands-on leadership throughout the restaurant. The position requires a stable and progressive work history, strong work ethic, interpersonal skills, and a Manager Food Handler Certification. Working hours typically range from 50 to 55 hours per week with expected flexibility for shifts during days, nights, weekends, and holidays. This role is ideal for motivated individuals seeking to advance their careers in restaurant management within a growing and reputable hospitality establishment.

• Work 50-55 hours per week
• Willingness to work days, nights, weekends, holidays as required
• Constant standing/walking
• Occasional stooping/kneeling
• Occasional pushing, pulling, lifting, or carrying up to 60 pounds
• Occasional ascending or descending ladders, stairs, ramps
• Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
• Constant receiving detailed information through oral communication
• Constant talking, expressing, or exchanging ideas using the spoken word
• Constant clarity of vision at near and/or far distances