Overview *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 turn of life in the kitchen (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. Responsibilities • Must communicate concerning all kitchen issues with management throughout the course of the day • Must read and write (in English) notes 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 relate an accurate, honest report of all events both positive and negative • Must comply with all policies, rules and directions covered in manuals, memos, and meetings • Must enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality control • Must attend the quarterly supervisor meetings Qualifications • Must have current food management certification • Must possess and demonstrate an ownership mentality • Must have flexibility for scheduling. Flanigan’s is open 365 days per year • Must be willing to transfer to a different geographical location • Able to work 5 day work week: 50-55 hours per week • 2 days off must fall between Monday-Thurs • Vacations are scheduled between April and November only and must be taken or forfeited • Must be adept at ordering and formulating pars • Must understand, comply, and facilitate Florida State health code standards • Must adhere to Flanigan’s always hiring policy and conduct interviews in a timely fashion • Must issue written evaluations for positive and/or negative performances • Must be able to see, speak clearly, listen attentively, taste, and smell • Must be able to read and write English • Requires the ability to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week • Able to lift up to 50 lbs. • Must be able to bend, stoop, squat, or crawl • Must have the co-ordination necessary to operate kitchen equipment • Must adhere to Flanigan’s kitchen policies for dress and grooming • Must be proficient at all kitchen stations including expo Benefits • Competitive Starting Salary • Five (5) Day Work Week, with Two (2) Consecutive Days Off • Paid Vacation: One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years • Health Insurance – Medical & Dental Programs Available • 401K Plan – Immediate Eligibility. Must be 21 or Over to Enroll • Advancement Based on Performance Not Tenure • Personal Days • Free Shift Meals