Atticus Kitchen Manager Job Summary

Atticus Market is looking for an experienced Kitchen Manager to oversee the commissary kitchen operations at our location at 771 Orange St. New Haven, CT. The Kitchen Manager is in charge of seasonal menu planning, purchasing, and other special projects. They will oversee all back of house employees through training, maintaining high levels of quality control, and be responsible for working with our catering team to ensure prep and production fulfillment for our two locations. They should have the ability to lead and cultivate a team with strong work ethics and technical skills. They will work closely with the General Manager at our two locations and the upper Atticus Management Team. Atticus is a high volume, fast paced environment with a high standard for our ingredients and food served to our customers. Some key duties and responsibilities include but are not limited to:

Requirement for the position

The Atticus Kitchen Manager is expected to work with all back of house employees through training, maintaining high levels of quality control, and be responsible for working with our catering team to ensure prep and production fulfillment for our two locations. This position requires dependability, physical activity, a sense of urgency, and the ability to perform multiple duties within the store. Our store is open daily, which requires morning, evening, weekend, and holiday availability.

Duties & Responsibilities

• Coordinate all the menu planning, quantities needed, and preparation lists with the on-site unit managers as needed
• Design and execute seasonal menu updates from kitchen planning, training documents, purchasing, and menu assets.
• Place all orders, reconcile invoices, weekly physical inventory
• Supervise prep team-ensure production and commissary transfers is managed effectively and efficiently
• Coordinate delivery schedules with location General Managers, pre & production teams, and driver
• Train and develop preparation team in food, allergen and workplace safety and CTY standards
• Manage team member daily and weekly time and attendance
• Manage team member performance documentation and evaluations
• Support Catering team in preparation and execution for catering events
• Support General Managers in supervising commissary kitchen support staff-drivers, dishwashers, utility workers etc.
• Support General Managers in ensuring all facilities storage areas, preparation areas and equipment are cleaned and maintained in accordance with CTY Standards
• Possess excellent work ethic skills and have the ability to move at a fast pace

Kitchen Manager Qualifications:

• 3+ years' managerial experience in a high-volume restaurant required
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor costs, and product quality
• Knowledge of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale
• Proven ability in teaching and mentoring kitchen employees
• Exceptional communication and supervisory skills
• Food Handler's Certification required
• Proficient in Microsoft word and Excel
• Ability to demonstrate quick thinking and adaptability in a constantly changing environment
• have interpersonal skills to deal effectively with all business contacts
• work varied shifts, including weekend and holidays

Physical Requirements

• Physical endurance to work long shifts in a busy environment
• Ability to stand 90% of the time
• Ability to life and carry 50 lbs.
• Ability to work in stressful, fast-paced environment

Availability

• Flexibility to work weekends and holidays

Report directly to General Manger, Atticus Management Team