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Kitchen Manager

Kitchen Manager – Employee 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

Basic Requirements
All interested candidates MUST:

  • 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
  • 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