Kitchen Manager

The Kitchen Manager is the leader of our kitchen at Ka-Ko Jo’s, you are the culinary expert who keeps our kitchen in pristine operating condition and is a vital part of the team. Your role will be to create a memorable culinary experience that consistently exceeds guests’ expectations and drive your team to operate by our core values while having Fun. You will be responsible for ensuring that the standard and quality of the food production and hygiene within the department is maintained at the highest level at all times.

The Ka-Ko Jo’s Kitchen Manager is a hands-on role, requiring attention to detail, a positive work attitude, and the willingness to do any job at any time, should the need arise. This role will be responsible for training all staff on recipes, cooking techniques and preparation, as well as overseeing their ongoing performance in execution. The Kitchen Manager will work side by side with the General Manager to hire and retain staff, cultivate a positive work environment, and ensure that we are delivering an excellent experience to our guests.

Oversee Daily Kitchen Operations

• Manage weekly scheduling in the kitchen. While the GM will create the master schedule, the Kitchen Manager is responsible for ensuring each day has the appropriate staffing.
• Ensure staffing is appropriate throughout each day, as well as cutting labor when slow.
• Manage prep lists and recipe quantities based on fluctuating needs throughout the week.
• Communicate recipe changes or item availability to all staff promptly.
• Consistently monitor sales and adjust inventory/pars needs on a weekly basis.
• Maintain an accurate inventory.
• Execute ordering with all distributors to maintain reasonable food costs and appropriate inventory.

Menu Development

• All new menu items will be approved by the Management team (GM, and owners) before new menu item goes into effect.
• Ensure recipes are written for each item before item goes into effect.
• All kitchen staff should also help contribute to special ideas, as appropriate.
• Ongoing review/audit of menu items to adjust quantities, change recipes, or add/remove items from the menu to continually improve waste, cost, appropriate ordering, and best use of staff time.

Oversee training of the kitchen staff

• Train all new employees in each position as well actively train all staff on new menu items/specials.
• Build SOPs for each position as appropriate to ensure consistent expectations are set.
• Ensure recipes (which are collected in recipe binder) are written for every menu item and that staff are trained appropriately on making each item.
• Maintain ongoing training with staff to help ensure consistency and ensure all staff are meeting the Kitchen Manager’s expectations.

Oversee system and equipment maintenance

• Schedule cleaning and routine maintenance for staff.
• Schedule ongoing maintenance as appropriate with outside vendors.
• Contact and bring in last minute maintenance as appropriate/needed.
• Maintain updated list of maintenance contacts.
• Update management team weekly on issues.

Experience Requirements:

• 3-5 years Kitchen Management Experience
• Current Serve Safe Certifications

Job Type: Full-time

Pay: $43,000.00 - $52,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Experience level:

• 1 year
• 2 years

Restaurant type:

• Quick service & fast food restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Weekends as needed

Ability to Relocate:

• Billings, MT 59102: Relocate before starting work (Required)

Work Location: In person