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Kitchen Manager

Perkins Restaurants Green Bay Full-Time
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SUMMARY OF POSITION
Manages the back-of-the house operations; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. Provides direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

POSITION ACTIVITIES AND TASKS
Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest
satisfaction and the development and training of all employees.

Ensures that all menu items are prepared, portioned, and presented properly in a clean,
safe, and sanitary manner, according to all established procedures, performance standards,
and local health department regulations.

Monitors and oversees food temperatures during hot and cold handling to reduce the
incidence of risk factors known to cause food borne illness.

Must be able to perform/assist all functions for all positions in the restaurant if needed.

Ensures that inventory levels for both food and non-food items are properly maintained in
accordance with company guidelines through correct ordering procedures and efficient
usage and yield application.

Ensures the unit's compliance to productivity and service standards with a sufficient
number of well-trained and productive employees.

Ensures proper management of facility and equipment through preventive maintenance,
energy conservation, repairs, security measures, and adherence to safety and sanitation
requirements.

Conducts employment activities to include interviewing, scheduling, training, and
conducting performance reviews with all kitchen personnel, as well as recommending
salary increases and preparing employee documentation.

Attendance of University of Perkins is required; as well as; achieving and maintaining
ServSafe certification.

Ensures accurate financial data to include: restaurant supplies, inventories, food cost,
payroll/productivity, and operating expenses.

Attends unit management meetings, makes presentations as requested. Responsible for
meeting established objectives during periods of his/her Production Leader's supervision.

Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
Responsible for all communication with regard to system breakdowns and deficiencies.

Ensures the thorough training and development of Production Leaders and other non-
exempt personnel.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS
Extensive standing, without breaks
Exposure to heat, steam, smoke, cold
Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 ft.
Must have high level of mobility/flexibility in space provided
Must be able to fit through openings 30" wide
Must be able to work irregular hours under heavy pressure/stress during busy times
Bending, reaching, walking
Communicating clearly with guests and employees
Operating cash register
Carrying trays of food products weighing about 20 pounds for distances up to 30 feet
Using telephone
Lifting up to 50 pounds for a distance up to 30 feet

EDUCATION LEVEL REQUIRED
High school diploma; some college or degree preferred.

EXPERIENCE REQUIRED
One to two years previous experience; preferably in the food production management.

Disclaimer
This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.

Recommended skills

Scheduling
Training And Development
Restaurant Operation
Sanitation
Management
Communication
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Perkins and Marie Callender’s History
Perkins & Marie Callender’s Inc. operates two restaurant concepts. Perkins Restaurant and Bakery is a full-service family dining restaurant that serves a wide variety of high quality, moderately-priced, breakfast, lunch and dinner entrees. Marie Callender’s Restaurant and Bakery is a mid-priced, casual-dining restaurant that specializes in the sale of pies and other bakery items. The company also has a bakery goods manufacturing division, Foxtail Foods, which manufactures pies, pancake mix, cookie doughs, and muffin batters for in-store bakeries and third party customers.
Founded in 1958, Perkins is the leading operator and franchisor of nearly 500 full-service family dining restaurants located primarily in the Midwest, Florida and Pennsylvania.
Fifty years after its beginning as a single pancake house in Ohio, Perkins continues to offer guests personalized service and high quality food at a great value.
• The Perkins system includes 163 company-owned and operated restaurants and 320 franchised units. More than 50% of Perkins Restaurants are located in Minnesota, Pennsylvania, Ohio, Florida and Wisconsin.
• The Company and its franchisees employ approximately 25,000, encompassing both full and part time positions.
• Core menu items at Perkins include its famous pancakes, unique premium omelettes, juicy USDA choice steaks, salads, and signature melt sandwiches. Perkins menu development and innovation ensures that all product offerings recognize and address consumers changing tastes and preferences.
• Perkins in-store bakeries provide a unique point of difference for the restaurant chain, serving a mouth-watering selection of premium freshly baked Mammoth Muffins, cookies, cakes, pies, cheesecakes and specialty pastries each and every day.
Founded in 1948, Marie Callender's, which dominates California and the southwest, operates 92 company and 42 franchised restaurants.
Marie Callender’s was established when Marie’s great cooking and passion for making delicious pies inspired her to bake pies for local restaurants. Marie and her family sold their car for $700 and used the money to pay for one month’s rent on a reconverted World War II army Quonset hut and down payment on a small oven, refrigerator, rolling pin and kitchen tools. Marie’s pies quickly became a hit and she went from baking 10 pies to 40 pies a day.
Marie and her family opened their first restaurant on Orange, Calif. At first, only Marie’s pies were served, but eventually her classic and traditional food entrées were discovered.
As of 2008, with over 135 restaurants in 10 states, we’re proud to celebrate 60 years of tradition inspired by Marie.
The combination of the Perkins Restaurant & Bakery chain with Marie Callender's occurred in May 2006.

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