Kitchen Manager in Chicago, IL at Beatrix - Lettuce Entertain You Restaurants

Date Posted: 5/11/2017

Job Snapshot

  • Employee Type:
    Full-Time
  • Location:
    Chicago, IL
  • Job Type:
    Management
  • Experience:
    At least 2 year(s)
  • Date Posted:
    5/11/2017

Job Description


KITCHEN MANAGER OPPORTUNITY
At BEATRIX in RIVER NORTH

Beatrix in River North is hiring an experienced KITCHEN MANAGER who has a genuine love of food, and a real enthusiasm for locally-sourced ingredients. Our division is known for its fresh ingredients, adventurous flavor pairings, and carefully-curated menu options.
 

Whether you’re an experienced KM who’s eager for new challenges, or you’re an entry-level Sous Chef who wants to be a part of a growing concept – if this is a match for your skills, please let us know! We’re eager to hear from you; please apply today. EOE. E-Verify.

Requirements

  • 2+ years of KM or Sous Chef experience in a high-volume, fast-paced, systems-based restaurant
  • Skilled in confident, “hands on” supervision of culinary production
  • Ability to lead by example with mutual respect
  • Excellent culinary skills and a developed palate

Preferred Qualifications

  • Skilled in creating gluten-free, vegetarian, vegan and other health-conscious dishes
  • Experience cooking in a “from scratch” kitchen
  • Bilingual Spanish skills (a plus)


We Offer:

  • Competitive pay
  • Quarterly bonus program
  • Health and other insurance options
  • Prescription benefit
  • Vision discount program
  • 401(k)
  • Dining discounts
  • Qualified domestic partner benefits
  • Vacation (1 week paid vacation after only 6 months)

POSITION SUMMARY:  Assist with the hiring, supervising and development of all kitchen staff.  Responsible for supervising back of house (BOH) operations in preparation, presentation and service of menu items.  Communicates all food, timing issues, needs, and special requests between front of house (FOH) and BOH.

ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following:

  • Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.
  • Assist with interviewing, hiring, training, development and retention of qualified BOH employees.
  • Identify, address and document individual employee performance problems according to standard operating procedure.  Discipline and/or terminate as necessary according to LEYE procedures.
  • Schedule, conduct and document employee performance reviews according to standard operating procedure.
  • Assist with identifying, training and developing key employees for growth, advancement and promotion.
  • Develop a morning prep list with appropriate Manager/Chef to ensure preparation quantities for all meal periods.
  • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.
  • Assist Manager and/or Chef with conducting periodic kitchen meetings.
  • Assist Manager and/or Chef with the maintenance of recipe books prescribing ingredients, product specifications, and portion sizes.
  • Understand and follow the food allergy procedure and special orders/restrictions.
  • Ensure adequate prep levels based on business levels.
  • Perform a “walk through” inventory in order to prioritize product utilization.
  • Identify and communicate inventory and equipment needs to ordering Manager.
  • Perform a pre-shift line check to ensure quality of all menu items.
  • Responsible for the purchase and ordering of all food product and supplies for the restaurant.
  • Complete daily product order.
  • Prepare ingredients needed for recipes of menu items.
  • Coordinate proper food storage according to standard operating procedure.
  • Communicate repair and maintenance needs to management.
  • Ensure BOH employees understand and adhere to sanitation/safety guidelines.
  • Monitor BOH sidework on a per shift basis.
  • Be able to perform functions contained in Prep Cook, Line Cook, Steward, Coordinator, and Dishwasher job descriptions.
  • Adhere to and update standing “zoning” procedures.
  • Use equipment as prescribed in preparation of menu items.
  • Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
  • Promote teamwork among co-workers and employees.
  • Perform varied duties to ensure proper back of house operation according to standard operating procedure.
  • Complete projects as assigned by supervisor in a timely manner.
  • Wear a hair restraint while on duty.
  • Assure and maintain food quality standards including consistency and presentation.
  • Assist with food cost control
  • Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
  • Must wash hands regularly, according to guidelines.
  • Comply with all safety and sanitation guidelines and procedures.
  • Maintain a clean and orderly work area.
  • Be able to stand and walk for an entire shift.
  • Communicate cordially, effectively and clearly with all employees, managers and guests.
  • Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
  • Perform more than one task at a time.
  • Maintain a positive, pleasant attitude every shift.
  • Accept direction and constructive criticism from management.
  • Perform calmly and effectively in an extremely busy and stressful work environment.
  • Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
  • Work in a confined, crowded space of variable noise and temperature levels.
  • Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

GENERAL RULES Must be willing and able to do the following:

  • Get along with others and be a team player.
  • Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
  • Refrain from smoking for the duration of the shift.
  • Arrive to work on time and in ready to work condition.
  • Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
  • May not work under the influence of alcohol or any illegal drugs.
  • May not resort to any type of violence, discriminatory or harassing behavior.
  • Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.

Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

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