Now Hiring: CAFE Kitchen Manager at The Fountain on Locust
Seeking a Dynamic, Experienced Kitchen Leader
The Fountain on Locust is currently seeking a dynamic & experienced leader to serve as its Kitchen Manager. The Fountain is known for elevated comfort food, made from scratch soups, fresh sandwiches and gourmet salads. While the fare is light and relatively simple, it should be as elegantly made as the art on the walls.
We are seeking a leader to own our food program, to grow our leaders in our kitchen and to help us continually innovate and level up, while honoring the classic recipes that our customers have come to know and love.
The Fountain’s kitchen culture is one of positivity, and we are seeking a leader with a demonstrated history of building up people around them, and successfully managing people. This manager will be able to manage administrative projects (such as training program management, ordering, inventory, and costing) in addition to managing kitchen processes and procedures.
what to expect from this role:
The Fountain on Locust requires the Kitchen Manager to be responsible and accountable for all kitchen production, activities and inventory. The KM assumes complete responsibility for the kitchen organization and kitchen support team, ensuring employees are performing their job responsibilities and meeting or exceeding expectations. The KM has full responsibility for all kitchen operations including training, scheduling, production, purchasing, quality control, distribution, financial accountability, and adherence to company standards. Manager must be SERVSAFE certified, familiar with Google Drive, and with creation/adherence to budget.
The Kitchen Manager is viewed as an integral part of the management team and is expected to contribute to the constant evolution of the company. This is a team-driven environment and all key management personnel work directly with partners on a daily basis.
KM Reports to: Fountain Owners, General Manager
External relationships: Vendors, Repair and Maintenance Contractors and other Support Systems.
Internal Relationships: Owners, Marketing, Finance, and all team members.
Responsible for: Kitchen Administrator, Assistant KM and ALL Kitchen Team Members
Salary: Commensurate with Experience
Benefits: 1 Week PTO accrued over time, per offer letter; 4 mental health days each year, and training opportunities
Successful Job Performance Measurement:
1. Kitchen Turn Time is Monitored, Reported (without prompting) and
Continuously Improved Quarter over Quarter.
2. Product quality and consistency is 100%. This will be measured based on
customer feedback and spot checks by GM and AM. KM and all Shift Leads
are required to taste all prepped items and batches daily and to correct
employees or recipes as needed to ensure consistency of quality.
3. Kitchen Staff is performing at 100%. They are well trained, moving up, being
adequately cross-trained and are meeting standards.
4. Kitchen Staff is being trained per agreed upon processes 100% of the
time.
5. Low turnover rate. Kitchen Staff member REMAINS on staff. High turnover
rates are our fault and must be addressed.
6. Kitchen Culture and Morale must be high. KM is responsible for pouring all
knowledge into staff, empowering them to be their best in their roles. The vibe
7. Kitchen Processes are completely efficient and labor is kept on target,
resulting in the ability to run lean and mean with as few staff as possible. This
is achieved through kitchen layout optimization, process optimization,
equipment usage and scheduling/cutting labor to hit targets.
8. Waste is consciously monitored, reported and reduced through
improved processes.
9. Menu is continuously improved through innovative recipes that are
on-brand. This requires monitoring of sales figures, pruning of menu
and development of new and exciting recipes that can be reliably
produced ON budget.
10. Supplies and ingredients are purchased without waste and without shortfalls.
Menu items are never 86-ed for any reason. Instacart orders are limited to
true emergencies. Purchases are kept on budget. This requires monitoring of
prices and negotiations with vendors.
11. Menu items must be priced out when built (even weekly specials) to ensure
our price achieves 3-4x ROI.
Key Responsibilities and Accountabilities
Safety: Ensuring that prep areas, production, and storage areas are up to standard to ensure that health and safety regulations are adhered to at all times.
ServSafe certified
Safe knife handling
Ensures all kitchen employees adhere to “Safety First” in all areas of the kitchen
Maintenance: Arranges for repairs, contracts, and other services. Communicates equipment repairs and needs with owners and management
Cleanliness:
Supervises cleaning and maintenance of equipment.
Investigates and resolves food quality and service complaints.
Complies with Health Department Standards.
Enforces and signs off on side work for all kitchen staff.
Time Management & Punctuality: Responsible for keeping your staff on track and ensuring they arrive on time and perform at a high level of productivity. Responsible for managing your own time efficiently with the goal of little to no overtime.
Financial Operations: Responsible for producing financial and operational reports on a daily, weekly, monthly, and quarterly basis. Must be brought to monthly Full Leadership Meetings.
Food Cost
Sales Numbers - and what actions will be taken as a result.
Labor/Productivity
Bring a plan each month for what actions will be taken in the month to follow
to improve kitchen operations and continuously level up.
Bottom Line/Net Profit: Responsible for the Kitchen operation’s financial performance in accordance with all established guidelines and budgets. Responsible for labor costs, food costs, and limiting food waste, and for pricing out each recipes to ensure 3-4x ROI is feasible within our pricing structure.
People Management:
Build and lead an effective and cohesive team
Responsible for overseeing and executing the training, managing, and development of all team members.
Responsible for completing Quarterly Performance Reviews and making recommendations for the promotion, hiring, and advancement of all personnel.
Responsible for overseeing that the scheduling of all personnel meets the operations needs and is in alignment with the labor and predetermined budget, and ensures we maximize labor cost.
Training & Development: Responsible for self-development and continuing personal development.
Developing shift leads to ensure an efficiently run shift without your presence
Make time for regular “heart checks” with your staff, aka one-on-one conversations
Ensure your team’s reviews are conducted in accordance with company standards with goals being set and achieved
Inventory & Food Costs: Responsible for supervising inventory, estimating food cost, and monitoring purchasing and receiving.
Affectively order items needed
Responsible for EOM Inventory of products in storage and walk in. Inputting quantities into Monthly Accounting Google Doc with updated costs/prices.
Responsible for managing food waste and being aware of product price increases and communicating this to all stakeholders within the company. Negotiating with vendors and suppliers for preferred pricing.
Storage Areas: FIFO, proper storage, organized, labeled, clean, Use First Stickers
Walk In: Organized, clean, tidy, proper storage of produce, FIFO practices used, consolidation
Ordering: Meeting deadlines for orders, ordering appropriate quantities
Picking up Products: When needed. Avoiding Instacart as much as possible. (Extreme emergencies only.)
Quality Control: Responsible for leading a team that can execute great food production and service consistently
Spot check for flavor
Using prep recipe card for every item
Timers used for everything in the kitchen, always to prevent burning and
undercooking.Recipe Consistency – always measuring
Recording/Costing new recipes
Recording adjustments and updates to recipes
How To Apply
Visit www.High5Test.com to take a free Strengths Assessment.
Email your resume, a cover letter and the results of your High 5 Strengths Assessment to operations@hustl.group.
In your resume, detail your specific experience relevant to this role, your leadership approach and your salary requirements.
