Kitchen Manager Wellington

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.ResponsibilitiesMust communicate concerning all kitchen issues with management throughout the course of the dayMust read and write (in English) notes in the manager's daily logMust attend weekly manager's meetings and monthly staff meetingsMust read the weekly memoMust complete weekly / monthly employee evaluationsMust communicate with all M.O.D. when shift is completedMust relate an accurate, honest report of all events both positive and negativeMust comply with all policies, rules and directions covered in manuals, memos, and meetingsMust enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality controlMust attend the quarterly supervisor meetingsQualificationsMust have current food management certificationMust possess and demonstrate an ownership mentalityMust have flexibility for scheduling.

Flanigan's is open 365 days per yearMust be willing to transfer to a different geographical locationAble to work 5 day work week : 50-55 hours per week2 days off must fall between Monday-ThursVacations are scheduled between April and November only and must be taken or forfeitedMust be adept at ordering and formulating parsMust understand, comply, and facilitate Florida State health code standardsMust adhere to Flanigan's always hiring policy and conduct interviews in a timely fashionMust issue written evaluations for positive and / or negative performancesMust be able to see, speak clearly, listen attentively, taste, and smellMust be able to read and write EnglishRequires 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 weekAble to lift up to 50 lbs.Must be able to bend, stoop, squat, or crawlMust have the co-ordination necessary to operate kitchen equipmentMust adhere to Flanigan's kitchen policies for dress and groomingMust be proficient at all kitchen stations including expoBenefitsCompetitive Starting SalaryFive (5) Day Work Week, with Two (2) Consecutive Days OffPaid Vacation : One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten YearsHealth Insurance – Medical & Dental Programs Available401K Plan – Immediate Eligibility.

Must be 21 or Over to EnrollAdvancement Based on Performance Not TenurePersonal DaysFree Shift Meals

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