Kitchen Manager
Posted Updated 4
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Description
Company Overview
Fixins Soul Kitchen seeks to redefine the American soul food experience. We are full-service restaurants that uniquely combine traditional soul food with outstanding service and hip, energetic dining environments. Founded by former NBA All Star Kevin Johnson and his wife, Michelle, Fixins’ menu is rooted in the Southern recipes passed down through generations from Kevin’s family and friends. Established in 2019 with the flagship store in the Oak Park neighborhood of Sacramento, CA, Fixins is rapidly expanding. With additional current locations in Los Angeles (at the Staples Center), Tulsa (Black Wall Street), Detroit (Harmonie Park) and 6 new stores planned to open in the in next 2 years, we are seeking team members at all levels to join us in our goal of becoming the largest Black owned restaurant group in the nation.
Position Summary
We’re seeking a skilled and motivated Kitchen Manager to lead our back-of-house operations and ensure a smooth, high-quality dining experience for every guest. In this role, you'll oversee daily kitchen activities including food preparation, cooking, inventory management, and adherence to health and safety standards. Your leadership will be key in guiding our kitchen staff to consistently deliver delicious, timely meals that meet our quality standards. The ideal candidate is a confident team leader with a strong culinary background, excellent organizational skills, and a passion for creating a positive kitchen culture.
Key Responsibilities
- Manage kitchen staff and coordinate food orders
- Supervise food prep and cooking
- Check food plating and temperature
- Establish portion sizes
- Order food supplies and kitchen equipment, as needed
- Maintain all kitchen equipment in good working order
- Train kitchen staff on prep work and food plating techniques
- Store food products in compliance with safety practices
- Keep weekly and monthly cost reports, manage food costs in line with company goals
- Maintain sanitation and safety standards in the kitchen area
- Set and maintain pars
- Minimize food waste
- Consistently manage staff to higher levels of productivity and efficiency
Qualifications
- Proven work experience as a Kitchen Manager or Head Chef
- Hands-on experience with planning menus and ordering ingredients
- Knowledge of a wide range of recipes
- Familiarity with kitchen sanitation and safety regulations
- Excellent organizational skills
- Conflict management abilities
- Ability to manage a team in a fast-paced work environment
- Flexibility to work evenings, weekends, and holidays as required.
- Passion for hospitality and a desire to grow within the industry.
- Certification from a culinary school or a degree in Restaurant Management is a plus.
- Must have a Food Handler’s Card and Responsible Beverage Service (RBS) Certification if required by law (Certifications differ per state)
Work Environment & Physical Requirements
- Ability to lift and carry up to 25 lbs
- Frequent standing, walking, bending, and reaching
- Exposure to hot surfaces, kitchen equipment, and potential allergens
Fixins Soul Kitchen is an equal opportunity employer and is committed to creating a diverse and inclusive workplace. We do not discriminate based on race, color, religion, national origin, ancestry, sex, gender identity or expression, sexual orientation, pregnancy, marital status, age, disability, genetic information, military or veteran status, or any other characteristic protected by applicable federal, state, or local laws.
As published by lever · 3 questions · 3 written answers
Resume/CV, Full name, Email, Phone, Current location, Current company, LinkedIn URL, Twitter URL, GitHub URL, Portfolio URL, Fixins Soul Kitchen
- Describe a challenging situation you worked on in the last six months. Include an overview of the situation, how you addressed it, and the ultimate outcome. optional
- If you have employees who are consistently not following standards despite multiple conversations what do you do? optional
- What is your system for monitoring and measuring waste? What are acceptable/unacceptable ranges? optional