Kitchen Manager - Woburn
FIND YOUR FIRE!At Sally's Apizza we have been creating New Haven Style Apizza since 1938 and are now expanding to locations across the United States.
Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world.
We hand-craft authentic pizza in custom-designed ovens, using the original recipes.
Sally's mission is to make great pizza available to everyone.
Reports To:
General ManagerDirect Reports:
Sous ChefThe Role:
As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies.
Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand.
The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment.
The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning, and maintains efficient Kitchen Operations.
As the Kitchen Manager, you will Manage all activities in the kitchen.
Be a teacher and mentor to all back-of-house employees.
At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures.
Train kitchen personnel in best practices for cleanliness and sanitation.
Control food costs to budgeted levels.
Conduct daily shift line checks, ensuring that prepped food is up to company standards.
Supervise and inspect all prep procedures ensuring company recipes are adhered to.
Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment.
Ensure that food products, presentation, and plating are of the highest quality, and are prepared in a timely manner.
Be responsible for food quality, and presentation while adhering to recipes and standard operating procedures.
Be responsible for placing food orders and conducting end-of-period food inventory.
Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage.
Recognize and cultivate future leaders from within the back-of-house ranks.
Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
Effectively communicate with other managers and line staff in a fast-paced restaurant environment.
Possess the ability to take direction and feedback, using it to improve future performance.
ROLE COMPETENCIESAttention To Detail Taking responsibility for a thorough and detailed method of working.
Functional Expertise and UsagePossess the situational awareness to recognize problems and find creative solutions to those problems Organizational AwarenessHaving and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization.
Oral CommunicationShaping and effectively expressing ideas and information.
Financial AwarenessThe ability to read and understand a profit and loss statement.
IntegrityUpholding generally accepted social and ethical standards in job-related activities and behaviors.
SALLY'S CORE COMPETENCIES Accountable Takes responsibility for his/her mistakes and shares responsibility for all successes.
Overcomes obstacles and adversity to bring work to completion.
Makes and fulfills commitments about deadlines and outcomes.
Collaborative Relies on and supports the larger team to achieve improved excellence.
Recognizes and utilizes others' complementary skills and strengths.
Acts to support the greatest good of the team, company, and community.
Excellence Driven Achieves the best possible results in each endeavor.
Continuously stretches to improve performance.
Demonstrates support and enthusiasm equally for own and others' success.
Innovative Looks for and acts upon new and better approaches and solutions, regardless of source.
Embraces change as an opportunity for improvement.
Improves his/her skills, knowledge, and judgment.
Thoughtful Creates a positive and energizing atmosphere through his/her words and actions.
Recognizes and can adjust for his/her impact on others to interact effectively.
Enriches each interaction by understanding, empathizing with, and responding appropriately to others' needs and wants.
JOB REQUIREMENTS:
Technical Thorough knowledge of Food Safety systems and procedures Excellent food prep & knife skills Strong Computer Skills (Microsoft Office, Brink POS preferred) Ability to conduct theoretical food, purchasing, and labor costing and analysis.
Language English Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications ServeSafe Certified Work Environment This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations.
Must be able to work on your feet for up to 10 hours at a time and have the ability to lift at least 50 lbs.
Must be able to travel within your region.
Salary:
Starting at $70,000 annually depending on experience, plus bonus
Benefits:
Dental Insurance Employee discount Health Insurance Paid time off Vision insurance Details:
Job Type:
Full-time Experience level:
1 year Shift:
Day & Evening, Weekend availability Education:
High school or equivalent (Preferred) Work Location:
In-person IND12341#LI-DNIPowered by JazzHR Recommended Skills Attention To Detail Communication Ethics Finance Food Preparation Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
Famous for our distinctive tomato sauce and chewy, crispy crust with an iconic oven-kissed char, Sally's draws pizza fans from around the world.
We hand-craft authentic pizza in custom-designed ovens, using the original recipes.
Sally's mission is to make great pizza available to everyone.
Reports To:
General ManagerDirect Reports:
Sous ChefThe Role:
As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies.
Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand.
The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment.
The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning, and maintains efficient Kitchen Operations.
As the Kitchen Manager, you will Manage all activities in the kitchen.
Be a teacher and mentor to all back-of-house employees.
At times, collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures.
Train kitchen personnel in best practices for cleanliness and sanitation.
Control food costs to budgeted levels.
Conduct daily shift line checks, ensuring that prepped food is up to company standards.
Supervise and inspect all prep procedures ensuring company recipes are adhered to.
Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment.
Ensure that food products, presentation, and plating are of the highest quality, and are prepared in a timely manner.
Be responsible for food quality, and presentation while adhering to recipes and standard operating procedures.
Be responsible for placing food orders and conducting end-of-period food inventory.
Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage.
Recognize and cultivate future leaders from within the back-of-house ranks.
Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
Effectively communicate with other managers and line staff in a fast-paced restaurant environment.
Possess the ability to take direction and feedback, using it to improve future performance.
ROLE COMPETENCIESAttention To Detail Taking responsibility for a thorough and detailed method of working.
Functional Expertise and UsagePossess the situational awareness to recognize problems and find creative solutions to those problems Organizational AwarenessHaving and using knowledge of systems, situations, procedures, and culture inside the organization to identify potential problems and opportunities, perceiving the impact and the implications of decisions on other components of the organization.
Oral CommunicationShaping and effectively expressing ideas and information.
Financial AwarenessThe ability to read and understand a profit and loss statement.
IntegrityUpholding generally accepted social and ethical standards in job-related activities and behaviors.
SALLY'S CORE COMPETENCIES Accountable Takes responsibility for his/her mistakes and shares responsibility for all successes.
Overcomes obstacles and adversity to bring work to completion.
Makes and fulfills commitments about deadlines and outcomes.
Collaborative Relies on and supports the larger team to achieve improved excellence.
Recognizes and utilizes others' complementary skills and strengths.
Acts to support the greatest good of the team, company, and community.
Excellence Driven Achieves the best possible results in each endeavor.
Continuously stretches to improve performance.
Demonstrates support and enthusiasm equally for own and others' success.
Innovative Looks for and acts upon new and better approaches and solutions, regardless of source.
Embraces change as an opportunity for improvement.
Improves his/her skills, knowledge, and judgment.
Thoughtful Creates a positive and energizing atmosphere through his/her words and actions.
Recognizes and can adjust for his/her impact on others to interact effectively.
Enriches each interaction by understanding, empathizing with, and responding appropriately to others' needs and wants.
JOB REQUIREMENTS:
Technical Thorough knowledge of Food Safety systems and procedures Excellent food prep & knife skills Strong Computer Skills (Microsoft Office, Brink POS preferred) Ability to conduct theoretical food, purchasing, and labor costing and analysis.
Language English Basic Spanish (preferred but not required) Experience High school or GED equivalent Formal culinary training or associate degree in culinary arts (preferred but not required) Minimum 2-3 years in a leadership role within a full-service restaurant kitchen Certifications ServeSafe Certified Work Environment This hands-on position requires 90% of the work week to be spent actively engaged in running culinary operations.
Must be able to work on your feet for up to 10 hours at a time and have the ability to lift at least 50 lbs.
Must be able to travel within your region.
Salary:
Starting at $70,000 annually depending on experience, plus bonus
Benefits:
Dental Insurance Employee discount Health Insurance Paid time off Vision insurance Details:
Job Type:
Full-time Experience level:
1 year Shift:
Day & Evening, Weekend availability Education:
High school or equivalent (Preferred) Work Location:
In-person IND12341#LI-DNIPowered by JazzHR Recommended Skills Attention To Detail Communication Ethics Finance Food Preparation Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
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