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Cracker Barrel Kitchen Manager - Tucson, AZ (Marana) in Tucson, Arizona

Overview

The Kitchen Manager serves as a production Subject Matter Expert (SME) by ensuring the food served always meets or exceeds our standards of excellence at all times and leads production decisions to support sales in fluctuating volumes. The Kitchen Manager will report directly to the Culinary Manager, and is expected to lead and support productivity, food cost and food quality with kitchen team members. The Kitchen Manager will partner with Retail Manager and Associate Managers to ensure that the business needs are met for the entire operation. In the absence of an Associate Manager, the Kitchen Manager will assume responsibility for front of house operations.

Responsibility

  • Demonstrate personal mastery and role models Quality and Service Standards within the Cycle of Service at all times with elevated focus regarding food safety, cleanliness, organization, food quality, asset protection, and speed of service.

  • Responsible for the leadership and development of kitchen team members to execute all food and sanitation systems.

  • Demonstrate personal mastery of all technology: Dining Room Management (DRM), Point-of-Sale (POS), Mobile Manager, Back Office System, etc.

  • Responsible for developing the overall productivity, speed, and accuracy of the kitchen team.

  • Work effectively with limited supervision and actively demonstrate leadership in order to motivate others to deliver business results.

  • Ensure adherence to Cracker Barrel’s Operational Excellence policy and procedure at all times.

  • Coach kitchen Employees tobuild sales, Guest loyalty,and deliver productivity and labor expectations.

  • Manage all aspects of Cycle of Food during their shift to deliver food cost results with food quality being the guiding principle.

  • Develop kitchen team members who will adhere to production decisions to ensure accurate production calls/ levels to support the business.

  • Leadership position responsible for the direct development and operation of the kitchen team to execute all food, safety, and sanitation systems.

  • Treat all internal and external Guests with dignity and respect.

  • Provide performance feedback to Culinary Manager and Employee Training Coordinator to ensure timely administration of PAR program for Employee career growth and development.

  • Manage food quality standards by consistently monitoring the temperature of food, as well as, ensuring food is stored according to standards.

  • All aspects of food safety and development of kitchen team to monitor and perform HACCP duties.

  • Perform Preventive Maintenance Review, Utensil Inventory Review of kitchen needs and communicate equipment and maintenance to the Culinary Manager.

  • Assist in staffing kitchen team members and develop team members who are cross-trained.

  • Complete Line Deployment and manage breaks per company policy and applicable state laws.

  • Manage the day-to-day operations demonstrating leadership that upholds our Core Values.

  • Be proactive in identifying potential problems in all aspects of the business during their shift.

  • Coach staff to improve their performance

  • Supervise and ensure MAC Duties, HACCP, and Critical Items Inspections are completed.

  • Ensure consistent and accurate records are kept for HACCP temperature logs and Critical Control Points.

  • Monitor/Manage daily waste and adherence to established hold times.

  • Analyze Service Comps, Manager Unknowns, and Waste on their shift and create an action plan to address gaps in performance.

  • Assist with food ordering process and lead inventory rotation and product storage standards.

  • Organizational skills to prioritize daily, weekly, and monthly tasks.

  • Strong communication skills:

  • Communicate with the Culinary Manager on food, labor, sanitation, food safety, and asset protection.

  • Communicate with Retail Manager and Associate Managers to align with needs of the operation to ensure smooth transitions in and out of shift and strong execution of shift.

  • Communicate with peer Kitchen Manager to establish clearly defined roles and expectations for performance.

  • Understand all key business standards related to food, service, and cleanliness.

  • Attention to details and ability to manage competing priorities.

  • Effectively lead the development of others (including work relationships) with emphasis on an exceptional work environment for all Employees.

  • Delegate daily tasks and hold team members accountable.

  • A thorough knowledge of recipes, production cycles and food preparation procedures to effectively manage the standards with kitchen team members.

  • Strong Guest Service skills.

  • Develop a mutual respect among team members to ensure success and excellence.

  • Demonstrate personal mastery and role models Quality and Service Standards with Off Premise / Catering Program

Qualifications

Education and Experience:

  • High school diploma and 1-3 years Restaurant experience (or equivalent combination of education and experience).

  • College classes or degree in Business, Hospitality, or related field preferred, but not required.

Skills or Special Knowledge:

  • Organizational skills to prioritize daily, weekly, and monthly tasks.

  • Strong communication skills:

  • Communicate with the Culinary Manager on food, labor, sanitation, food safety, and asset protection.

  • Communicate with Kitchen Manager to establish clearly defined roles and expectations for performance.

  • Understand all key business standards related to food, service, and cleanliness.

  • Attention to details and ability to manage competing priorities.

  • Effectively lead the development of others (including work relationships) with emphasis on an exceptional work environment for all Employees.

  • Delegate daily tasks and hold the team accountable for those tasks.

  • A thorough knowledge of recipes, production cycles and food preparation procedures to effectively manage the standards with kitchen team members.

  • Strong Guest service skills.

  • Develop a mutual respect among team members to ensure success and excellence.

Take the Next Step

In compliance with federal and state equal employment opportunity laws, qualified applicants are considered for all positions without regard to race, color, religion, sex, sexual orientation, genetic information, national origin, age, marital status, medical condition, disability or any other class expressly protected by law. Qualified applicants are considered for employment according to the laws of the respective state of employment. If you feel this policy has been violated, you may report such instances to the Employee Relations Department online () or toll free at 1 800-333-9566.

Location 8400 N Cracker Barrel Rd

Category Hidden (19567)

Address I-10 & Cortaro Road

City/State US-AZ-Tucson

Location : Postal Code 85743

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