Assistant Kitchen Manager

Boston’s Kitchen Manager

Boston’s Pizza Restaurant and Sports Bar is a fast growing, casual dining franchise chain with over 400 locations throughout North America. Focusing on all-American favorites with an Italian twist, we are both a family friendly restaurant and a sports bar.

This position is within a franchise-owned location and includes salary and benefits.

Job Summary: The Kitchen Manager will manage the day-to-day operations of Boston Pizza Restaurants, LP’s kitchen, under the direction of the General Manager. This includes conducting the affairs of business in regard to the kitchen, the purchasing, receiving and preparation of all food items, according to company policies and practices, the staffing and scheduling of the kitchen team, and the on-going training, supervision and development team members.

Duties and Responsibilities:

Business Affairs

Ensure that all products received meet Boston’s specifications, invoiced correctly in respect to quantity, quality and ensure that all products are properly dated, rotated and stored.

Ensure that all products or menu items are prepared in accordance with Boston’s standards ensuring a high-quality product presentation at all times.

Maintain control over food and labor costs and other kitchen related operating expenses.

Supervision

Hire, train and develop supervisors and employees to ensure a complete understanding of all needs within the restaurant. (Guest experience, building the brand, and profitability).

Accurately develop employee schedules to ensure appropriate coverage based on projected / actual sales volume.

Work with the General Manager to ensure the in-store training team has all needed supplies to properly train new employees. Employee orientations are complete with the appropriate paperwork, training schedules and job expectations are set.

All approved changes to the menu or promotions are communicated to the team and effectively implemented.

Purchasing / Product Quality

Purchase approved products and supplies in the amounts needed to support the level of business expected. Ensure the quality, quantity and handling of all products is in accordance with BPR expectations.

Ensure the standard recipes and methods are used at all times to ensure consistency and efficiency for all menu items. Proper assembly and plating procedures must be adhered to.

Safety & Sanitation