Job Description

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.

With Sally's growth, comes new opportunities from management to corporate roles. We offer coaching, training and promotion within giving you a path to pursue your future career goals.   

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DESCRIPTION

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 food service, and maintains efficient Kitchen Operations. 

Reports to the   General Manager. Directly oversees the Sous Chef.

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SALARY & BENEFITS

Sally’s Apizza will provide a $4,000 sign on bonus paid in quarterly installments of $1,000 each following the successful completion of the employee’s first 90 days of employment. To remain eligible for each bonus installment, the employee must be actively employed and in good standing with Sally's Apizza at the time of payout.

• Starting at $75,000 annually depending on experience, plus bonus
• Health Insurance
• Dental Insurance
• Vision insurance
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off

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As the Kitchen Manager, you will...

• As a kitchen supervisor, 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 service products, presentation, and plating are of the highest quality, and are prepared in a timely manner.
• Be responsible for food quality, food service 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 culinary 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. 

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JOB REQUIREMENTS OF THE KITCHEN MANAGER

• Technical : Thorough knowledge of Food Safety systems and procedures; excellent food prep & knife skills, strong Computer Skills (Microsoft Office, Brink POS preferred); and the 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 be able to lift at least 50 lbs. Must be able to travel within your region.
• Details: Full Time, In-Person, Day, Evening & Weekend availability

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ROLE COMPETENCIES 

• Attention To Detail  : Taking responsibility for a thorough and detailed method of working.
• Functional Expertise and Usage : Possess the situational awareness to recognize problems and find creative solutions to those problems 
• Organizational Awareness : Having 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 Communication : Shaping and effectively expressing ideas and information.
• Financial Awareness : The ability to read and understand a profit and loss statement.  
• Integrity : Upholding generally accepted social and ethical standards in job-related activities and behaviors.

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SALLY’S CORE VALUES
Obsession for Apizza:  True passion for the uncompromised quality and tradition of New Haven Apizza. Strive for excellence and bring your personal best to work every day.
Commitment to Our Guests:  Demonstrate warmth and care while creating memorable moments of hospitality for all guests.
Strength of Character:  Take pride in your job and use your best judgment to do what is right and fair even when no one else is looking. Actively seek to build trust with colleagues and guests.
We Are Hungry:  We are a teaching company filled with people who are hungry for knowledge and growth. Our hunger is insatiable, and we crave honest feedback to strengthen our skills and hold each other accountable.

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Job Tags

Full time, Temporary work, Work at office, Relocation package, Shift work, Weekend work, Afternoon shift, 2 days per week, 3 days per week

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