Job Description

• 1-3 years of experience in a high-volume concept
• Culinary training and/or extensive cooking and production experience
• Knowledge of intermediate food training techniques
• Understanding of local, state, and federal health and sanitation laws
• Strong organizational, leadership, and problem-solving skills
• Team player with the ability to take direction
• Ability to work within a fun environment and really build a relationship with your team
• Development of cooks into AKM in the future

• Oversees and ensures compliance with the total operating profit for the designated area of responsibility
• Ensures the restaurant is accountable for the successful execution of all operating systems (ordering, receiving, storage, inventory, etc.)
• Maintain food and labor costs equal to or below the company standard
• Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation, execution, and service
• Ensures that positive and corrective review feedback is immediately provided to the entire BOH staff and coaches the BOH staff to exceed performance standards
• Drives ticket times and food quality to run effective shifts
• Manager Benefits Include:
• Excellent Base Salary (based on experience)
• PTO, 2 weeks per year
• Quarterly Bonus
• Health Benefits Available
• Opportunity for growth

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