Kitchen Manager

Job Description: Kitchen Manager for Food Hall
Location: Salt Lake City, UT

Reports to : General Manager
FLSA Classification : Exempt

Job Summary: The Kitchen Manager reports to General Manager and together work to execute the brands inside
HHQ’s food hall in Salt Lake City, The Local Market & Bar. They are accountable for the financial and cultural health of the businesses as well as hiring and training a high-performance team, and the overall quality of service, food and beverage. They work closely with the rest of the management team and line staff to ensure that the highest standards are upheld in the aforementioned areas.

Core Tasks and Key Responsibilities

● Grows teams of people who exemplify our culture and values
● Driving food and hospitality standards and ensuring the excellence of the culinary program provided by the entire team
● Continuously provide support to all kitchen staff and actively participate in line stations as needed but not limited to daily cooking, cleaning, and organization
● Monitors payroll daily for all food hall stalls and helps makes proactive adjustments to staff schedules based on business levels
● Creates and maintains a recipe logbook for all stalls approved by Culinary Director
● Works to actively cost out all recipes and menus quarterly
● Creates allergy guides for all locations
● Maintains inventory of all small-wares related to BOH quarterly
● Hold team accountable to set up/break down of kitchen according to Culinary Directors’ guidelines
● Educate staff on all aspects of food menu & culinary procedures through tastings and staff presentation
● Hold team accountable to following all recipes and presentation specifics (including but not limited to - standard portion sizes, cooking methods, quality standards & ingredients) as set forth by the Culinary Director
● Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period
● Assists in food prep assignments and/or cooking during peak periods as needed
● Manages a BOH calendar.
● Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed
● Maintain and properly use all kitchen equipment, ensure all employees know how to use this equipment and ensure all staff have DOH certification or ServSafe certification.
● Ensure team is trained properly and understands/adheres to the correct procedure to maintain, clean and stock the prep area, storage area, individual station, kitchen, and walk-ins according to all DOH safety and sanitation standards

● Prepare all food according to ServSafe Guidelines; ensuring that all team members are educated on these guidelines and are consistently held accountable by management.

● Assist in scheduling kitchen trails and execute hiring and training new hires
● Make time for mentoring teammates throughout the business
● Effectively open and close physical operation
● Always ensure excellent maintenance and cleanliness of the business
● Maintain effective & timely communication to all HHQ team members.

*NOTE: This job description is not intended to be all-inclusive. Employee may perform other related duties to meet the ongoing needs of
Hospitality HQ

● Continuously provide support to all service staff and actively participate in the cycle of service as needed
● Complete all assigned administrative requirements accurately and on time
● Remain current and compliant with the correct HR practices and policies
● Meet or exceed budget for COG’s through effective purchasing and product maintenance
● Manage scheduling of BOH employees
● Provide continuous training and leadership to develop and grow team
● Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary

Other Qualifications
Relevant Knowledge, Skills, & Ability:

• 5+ years prior culinary leadership experience
• Excellent working knowledge of various styles and types of cuisine
• Proficient knowledge of systems and processes in restaurant management
• Strong financial acumen
• Ability to lead and empower a team
• Ability to demonstrate discretion and leadership in complex employee relations matters
• Ability to embody, teach, and inspire our values
• Must be able to taste and differentiate between flavors and aromas

Education/Experience:

● Culinary Degree preferred but not required.

Work Environment:

● Involves sitting, walking, and standing throughout most of the day
● Must be able to maneuver to all areas of the kitchen, including food and beverage areas]
● Able to lift 50#
● Must be able to use MS Excel, MS Word or the Google versions of the same tools.
● Respond to texts and emails in a timely manner within 3 hours

Language

● English fluency required. Spanish fluency is helpful.

*NOTE: This job description is not intended to be all-inclusive. Employee may perform other related duties to meet the ongoing needs of
Hospitality HQ

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Flexible schedule
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person