Overview
KITCHEN MANAGERS MAY BE ASKED TO WORK UP TO 30 MILES FROM THE RESTAURANT LOCATION YOU ARE CURRENTLY APPLYING TO *
You’re Captain of the Kitchen leading the BOH team through the twists and turn of life in the kitchen (ordering & receiving, prep, service, cleaning, closing, and everything in between).
We’re looking for passionate cooks who are comfortable both pitching in to help as necessary, and delegating tasks accordingly.
Responsibilities
- Must communicate concerning all kitchen issues with management throughout the course of the day
- Must read and write (in English) notes in the manager’s daily log
- Must attend weekly manager’s meetings and monthly staff meetings
- Must read the weekly memo
- Must complete weekly / monthly employee evaluations
- Must communicate with all . when shift is completed
- Must relate an accurate, honest report of all events both positive and negative
- Must comply with all policies, rules and directions covered in manuals, memos, and meetings
- Must enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality control
- Must attend the quarterly supervisor meetings
Qualifications
- Must have current food management certification
- Must possess and demonstrate an ownership mentality
- Must have flexibility for scheduling. Flanigan’s is open 365 days per year
- Must be willing to transfer to a different geographical location
- Able to work 5 day work week : 50-55 hours per week
- 2 days off must fall between Monday-Thurs
- Vacations are scheduled between April and November only and must be taken or forfeited
- Must be adept at ordering and formulating pars
- Must understand, comply, and facilitate Florida State health code standards
- Must adhere to Flanigan’s always hiring policy and conduct interviews in a timely fashion
- Must issue written evaluations for positive and / or negative performances
- Must be able to see, speak clearly, listen attentively, taste, and smell
- Must be able to read and write English
- Requires the ability to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week
- Able to lift up to 50 lbs.
- Must be able to bend, stoop, squat, or crawl
- Must have the co-ordination necessary to operate kitchen equipment
- Must adhere to Flanigan’s kitchen policies for dress and grooming
- Must be proficient at all kitchen stations including expo
Benefits
- Competitive Starting Salary
- Five (5) Day Work Week, with Two (2) Consecutive Days Off
- Paid Vacation : One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years
- Health Insurance Medical & Dental Programs Available
- 401K Plan Immediate Eligibility. Must be 21 or Over to Enroll
- Advancement Based on Performance Not Tenure
- Personal Days
- Free Shift Meals
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