Kitchen Manager

A full-service, scratch kitchen restaurant is seeking a Kitchen Manager to join their culinary team! This restaurant serves breakfast, lunch, dinner, weekend brunch, dessert pastries, and curated libations, all while focusing on sustainable, local ingredients. This is a wonderful opportunity for someone who enjoys working with a wide variety of locally produced goods in a bustling downtown area with many neighboring restaurants and retail.

Great Location: This restaurant is in the heart of downtown Leesburg, VA!

Flexible Schedule: The restaurant serves breakfast (opening at 9am) and lunch Mondays, Wednesdays, and Thursdays; is closed on Tuesdays; serves breakfast/brunch and dinner on Fridays and Saturdays (with last seating at 9pm); and only serves brunch on Sundays (open from 9am to 3pm). 

Annual Salary Range: $57,000-$65,000 + Performance Bonus: Up to 10-15% (depending upon position) at the end of fiscal year based on operational KPI’s and/or Profit share consideration.

Benefits:

• Flexible schedule
• Health Insurance
• Dental care option
• Vision care option

Responsibilities:

• Manage all activities in the kitchen, including food preparation, production, training of kitchen staff.
• Ensure efficient, cost-effective operation and profitability of food production.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Price menu items in collaboration with the General Manager
• Order food supplies and kitchen equipment, as needed.
• Schedule kitchen staff shifts and review payroll.
• Keep weekly and monthly cost reports.

Qualifications:

• High school diploma or equivalent required. Culinary degree strongly preferred.
• 5+ years' experience in kitchen experience, and at least 3 years directly supervising staff.
• In-depth knowledge of local, state, and federal food sanitation regulations.
• Exceptional cooking skills.
• Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly.
• Proficient in Microsoft Office, Point of Sale and restaurant management software.
• Ability to multitask and work quickly under pressure with attention to detail and organizational skills.
• Clear verbal and written communication skills.
• Excellent problem-solving, conflict management, and coaching abilities.
• Ability to work flexible shifts and schedules, inclusive of weekends and some holidays.
• May be required to pass a drug screen and background check at time of hire.