Flanigan's Enterprises, Inc. is hiring: Kitchen Manager North Lauderdale in Fort

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Join to apply for the Kitchen Manager North Lauderdale role at Flanigan's Enterprises, Inc.

KITCHEN MANAGERS MAY BE ASKED TO WORK UP TO 30 MILES FROM THE RESTAURANT LOCATION YOU ARE CURRENTLY APPLYING TO

You’re Captain of the Kitchen - leading the BOH team through the twists and turns of kitchen operations (ordering & receiving, prep, service, cleaning, closing, and everything in between). We’re looking for passionate cooks who are comfortable both pitching in to help as necessary, and delegating tasks accordingly.

• Must communicate all kitchen issues with management throughout the day
• Must read and write notes in English in the manager’s daily log
• Must attend weekly manager’s meetings and monthly staff meetings
• Must read the weekly memo
• Must complete weekly/monthly employee evaluations
• Must communicate with all M.O.D. when shift is completed
• Must provide an honest report of all events, positive and negative
• Must comply with policies, rules, and directions from manuals, memos, and meetings
• Must enforce measurements, recipe adherence, cleanliness, check time ceilings, and quality control
• Must attend quarterly supervisor meetings
• Must have current food management certification
• Must demonstrate ownership mentality
• Must be flexible with scheduling; Flanigan’s is open 365 days/year
• Willing to transfer to different locations as needed
• Able to work 50-55 hours/week over 5 days, with 2 days off between Monday-Thursday
• Vacations scheduled between April and November; must be taken or forfeited
• Must be skilled in ordering and formulating pars
• Understand and comply with Florida State health code standards
• Adhere to Flanigan’s hiring policy and conduct timely interviews
• Issue written evaluations for performance, positive or negative
• Must be able to see, speak clearly, listen, taste, and smell
• Must be able to read and write English
• Able to stand, move about at a moderate pace for up to 4 hours, and work 50-55 hours/week
• Able to lift up to 50 lbs.
• Must be able to bend, stoop, squat, or crawl
• Operate kitchen equipment with coordination
• Follow kitchen dress and grooming policies
• Proficient in all kitchen stations including expo
• Competitive starting salary
• Two days off per week, consecutive
• Paid vacation after 1 year (1 week), 2 years (2 weeks), and 10 years (3 weeks)
• Health insurance options (medical & dental)
• Immediate 401K eligibility; must be 21+
• Advancement based on performance
• Personal days
• Free shift meals

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Restaurants

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