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Job Description
Puckett’s in Grocery & Restaurant is hiring a qualified Kitchen Manager to join our team and lead our kitchen in Murfreesboro, TN. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market.
Puckett’s is a part of the A. Marshall Hospitality family of restaurants which also includes 7 other Puckett’s Grocery & Restaurant locations, Deacon’s New South, Burger Dandy, Americana Taphouse, and 2 Scout’s Pub. We take great pride in what we do and are looking for a talented Kitchen Manager to help lead our amazing team!
POSITION INFORMATION
Position: Kitchen Manager
Location: 114 N Church St Murfreesboro, TN 27130
Start Date: As Soon as Available
Status: Full-time / Exempt and at-will
Hours: Vary – Days, Evenings, Weekends
JOB SUMMARY
The Kitchen Manager is responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, and training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
BENEFITS PACKAGE
Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 10% of base salary.
Two weeks paid vacation per fiscal year, available after 6 continuous months with the company.
Annual Incentive Trip – we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible.
Eligibility to participate in the company’s employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month
Short-Term Disability Insurance, which includes Paid Maternity Leave
50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages
50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel
Discounted rates available for catering services for all of our affiliated restaurants.
ESSENTIAL RESPONSIBILITIES
PRIMARY
Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: “To make every person we interact with feel like family and to make every guest a fan.”
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
QUALITY & SERVICE
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality of raw or cooked food products to ensure that standards are met.
Check and maintain proper food holding and refrigeration temperature control points.
OPERATIONS
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Check the quantity and quality of received products.
Determine how food should be presented and create decorative food displays.
Meet with sales representatives to negotiate prices or order supplies.
FINANCIAL
Coordinate planning, budgeting, or purchasing for all the food operations.
Estimate amounts and costs of required supplies, such as food and ingredients.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Analyze recipes to assign prices to menu items based on food, labor, and overhead costs.
TEAM MANAGEMENT
Provide orientation of company and department rules, policies and procedures and oversee the training of new kitchen team members.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Oversee and ensure that restaurant policies regarding personnel are followed and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
Oversee the continuous coaching and training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
Demonstrate new cooking techniques or equipment to staff.
ESSENTIAL TOOLS & TECHNOLOGY
TOOLS
Carbonated Beverage Dispenser
Commercial Use Machines & Tools, including but not limited to:
blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers, broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons, dishwashers, food warmers, mixers, knives, scales, fire extinguishers, ice dispensers
ESSENTIAL TOOLS & TECHNOLOGY
Cash Register
Aloha Point of Sale System
R365: Restaurant Management Platform
Payroll Company/HRIS System: Dominion Payroll
Google for Business: Google Email, Google Drive, and Google Calendar
Inventory Management Software: R365
Word Processing Software: Google Docs
Spreadsheet Software: Google Sheets
ESSENTIAL QUALIFICATIONS
Be 21 years of age or older.
Have reliable transportation to and from work.
Able to communicate clearly and effectively with managers, kitchen and dining room personnel and guests.
Must be self-disciplined, take initiative, and have excellent communication and leadership skills with a focus on treating the entire team with dignity and respect.
Must have a pleasant, polite manner and a neat and clean appearance.
Must pass the federally mandated E-verify process.
A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter preferred.
At least 1 year experience in a similar capacity preferred.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours)
ESSENTIAL COMPETENCIES
Excellent communication skills for dealing with diverse staff.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
Multi-tasking and problem-solving: Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
EEO STATEMENT
A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
