Kitchen Manager

The Kitchen Manager is responsible for the management and direction of the bars day to day operation. Key responsibility areas include department performance, increased sales and profitability, effective cost control and development, and training and retention of key employees.

Essential Duties and Responsibilities

• Maintain income and expense logs
• Execute master prep sheet, as well as all daily prep sheets
• Perform daily line checks and follow up with team
• Maintain current P-Mix quantities to develop pars
• Maintain current price lists of all commodities
• Perform monthly inventories
• Head person in charge of self inspections
• Keep highest standards for quality and freshness through shelf life adherence
• Set highest standards for quality and presentation
• Lead communication with the kitchen staff for food items/orders
• Create new and innovative ideas to boost income
• Train and guide new staff
• Review operations, plan special events and set food prices.
• Plan promotions and offers to increase the customer base
• Handle all guest service issues in an immediate and professional manner
• Develop and maintain positive communication and teamwork
• Other duties as assigned.

Education and Work Experience:

• High school diploma or general education degree (GED); and two to three years of related management experience. Bar or Nightclub experience ideal.
• Previous Hospitality Industry experience

Certifications, Licenses, and Registrations

• Illinois Manager Safety and Sanitation License

Physical Requirements

While performing the duties of this job, the Kitchen Manager is required to stand, sit, or walk for an extended period. The employee may frequently be required to stoop, kneel, and crouch for duration of shift. The ability to balance will also be required in the delivery of food and drinks. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.

Qualifications :

At least two to five years in the hospitality industry as a Kitchen Manager/Sous Chef within the past 3 years in a restaurant setting (fast food does not apply).

Ability to work a flexible schedule including weekdays, weekends, holiday and nights.

Language Skills:

Ability to read, compose, and comprehend simple instructions, short correspondence, and memos.

Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Reasoning Ability and Computer Skills

Ability to carry out written or oral instructions.

Ability to deal with problems involving a few concrete variables in standardized situations.

Must be detail oriented, possess strong organizational and time management skills and the ability to multitask

Equal Opportunity Employer

Decisions and criteria governing the employment relationship with all employees at Machine Hospitality Chicago are made in a non-discriminatory manner, without regard to race, color, creed, religion, national origin, sex, marital status, pregnancy, disability, sexual orientation, gender expression, veteran status, age, FMLA status, or any other factor determined to be unlawful by federal, state or local statutes.