Kitchen Manager

PAISANS KITCHEN MANAGER

Reports To: General Manager

Interacts with: General Manager, Operations Managers, Team Members.

Professional Profile:

The Kitchen Manager is an individual who is ultimately responsible for the back-of-house success of their restaurant. You will oversee daily kitchen operations, food production, team development, and

cleanliness & sanitation standards at your assigned location. The success achieved by the Kitchen Manager directly contributes to the overall guest experience and profitability of our brand. The Kitchen Manager role is multi-faceted and includes the following: a leader in the kitchen, mentor and developer of BOH team members, a champion of food quality and culture, and a dedicated operator committed to cost control, consistency safety and sanitation.

As a Kitchen Manager, you have direct input into BOH hiring and training, and you are responsible for ensuring all kitchen team member performance meets Paisans culture, standards, and expectations.

Kitchen Manager will have the following leadership attributes:

• Professionalism

• Respectful of people and culture

• Accountable

• Proactive Leader

• Composure under pressure

• Passionate about food quality and hospitality

• Detail Oriented

• Consistent in words, actions, and leadership

• Safety and Sanitation Fundamentals

• ServSafe Certification required (or obtained within 60 days of hire)

• Hold all required licenses and certifications

• High-volume kitchen management experience – 2–3 years preferred

• Successful employment track record with proven longevity

• Basic understanding of food cost and inventory management

• Bilingual (English/Spanish) a plus

Professional Responsibilities:

In addition to providing overall kitchen leadership, the Kitchen Manager will be directly responsible for six principle areas within the Kitchen Manager role. Success in these areas will be based upon Kitchen Manager skills in the following areas:

People Skills:

Interpersonal skills that allow a Kitchen Manager to accomplish the following when working with peers, direct reports, and management:

• Teach, Coach, and Lead

• Discipline and Corrective Action

• Motivate and Retain Team Members

• Proactive Communication

• Leading by Example

• Teamwork

• Development of BOH Staff

Communication Skills:

These skills are critical to a Kitchen Manager’s ability to effectively lead and manage people and situations through communication styles that support:

• Clear and direct communication with kitchen team and FOH management

• Written documentation of performance, incidents, and inventory

• Verbal briefing of team before shifts

• Proactive escalation of issues to the General Manager

Critical Thinking Skills:

These skills are critical to a Kitchen Manager’s ability to analyze situations, make informed decisions, and lead effectively.

• Problem-Solving

• Decision-Making

• Conflict Resolution

• Prioritization

• Adaptability

• Time Management

• Organization

Food & Kitchen Excellence:

Kitchen Managers are ultimately responsible for food quality and kitchen execution.

This is accomplished by:

• Overseeing all food prep, production, and plating to Paisans standards

• Conducting line checks before each service period

• Driving recipe adherence, portion control, and presentation standards

• Managing food allergen protocols and safe handling practices

• Maintaining equipment and coordinating repair and maintenance needs

Facilities Management:

Kitchen Managers are ultimately responsible for BOH cleanliness and facilities execution.

This is accomplished by:

• Maintaining clean and organized kitchen at all times

• Executing and documenting all required sanitation and cleaning schedules

• Conducting health code-compliant operations at every shift

• Preventative maintenance awareness

Financial Acumen:

Financial skills are a non-negotiable skill for all Kitchen Managers. The ability to understand, interpret,

and apply financial disciplines to BOH operations is essential to the role.

• Weekly inventory counts and accurate reporting

• Food cost management within budgeted targets

• Waste reduction and FIFO adherence

• Vendor delivery verification and invoice accuracy

• Labor awareness and scheduling within targets

Disclaimer:

This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described,

and may be amended at any time at the sole discretion of the Employer.

Notes on Job Description:

This job description in no way states or implies that these are the only duties to be performed by the employee (5) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.

Confidentiality:

Information disclosed to me or known by me as a consequence of or though my employment by EMPLOYER (including information conceived, originated, discovered, or developed by me), not generally known in the relevant trade or industry, about food, beverage and restaurant services, processes and products, including (but not limited to) information relating to programs, systems, receipts, formulas, client and customer lists, confidential information, obtained from clients, research, development, INVENTIONS, and EMPLOYER'S purchasing, accounting, engineering, marketing, merchandising and selling information.