Our Ramen Restaurant Kitchen Manager is responsible for the overall operations for the back of house and food production. Overseeing the heart of the house, your focus must include both day-to-day operations, long-term planning in order to impact operational and financial goals pertaining to BOH and FOH.  In addition, responsible for staffing and development in all areas of the restaurant, and ensure that the company’s standards and specifications are upheld; high quality dishes, correct proportions, and timeliness.

Along with an inclusive environment and great advancement opportunities, we offer a banquet of benefits that will protect your health, ensure your future and provide the tools you need to succeed at work and in life. 

• Competitive Pay
• Quarterly Bonus Opportunity
• Medical, Dental and Life Insurance for you and your family
• Domestic Partner Benefits
• Flexible Dependent and Health Spending Accounts
• 401(k) Savings Plan with company matching
• Paid Time Off
• Dining Privileges and a whole lot more!

• Maintain a restaurant culture that brings the company’s mission, vision, and values to life
• Effectively lead all back of house (BOH) Associates to expected results related to people (i.e., staffing levels, turnover, PFWs) and financials (i.e., food cost, labor cost, and controllable cost); write BOH schedules in alignment with labor goals
• Role model and enforce company and concept operational policy and specifications including those for cash handling, safety and security, and food safety
• Create and maintain a proactive recruiting and staffing plan for the BOH to sustain optimal staffing levels; select and retain great talent, make good hiring decisions, ensure that all kitchen new hire orientations and training are delivered effectively, ensure company policies and procedures are clearly communicated and enforced
• Lead a positive team environment by recognizing, rewarding, and reinforcing individual and team accomplishments
• Ensure acceptable performance of all employees by providing effective coaching and/or formal progressive discipline when appropriate, per company policy; leads in BOH Associate Performance Reviews and make recommendations regarding promotions and pay rate increases; identify and develop top performers
• Follow standardized recipes and specifications while consistently adhering to company preparation and portioning procedures; ability to identify and build pars to sales demands: Adheres to and maintains prep production levels based on established per levels
• Take actions that support the achievement of the restaurant’s expected results in sales, products, environment, and great service; achieve restaurant goals on and Doherty standards on all franchisor evaluations and third party score card results
• Ensure that excellent restaurant operations are consistently achieved and guests are WOW’ed; Be visibly engaged with Associates and with guests to build strong relationships and directly impact guest metrics; Identify and resolve potential guest issues before the guest leaves the building and take action to correct them
• Ensures product preparation and presentation uncompromisingly meeting company standards
• The ability to receive product, to identify freshness to company standards and ensure invoice accuracy
• Conducts or assists or acts as MOD in conducting line checks
• Promotes and manages restaurant organization, cleanliness and sanitation on a clean as you go basis; Maintain cleanliness, safety, and organization throughout the kitchen; ensure the completion of weekly cleaning schedules
• Is aware of and communicates all potential product and smallwares shortages
• Demonstrates an awareness and concern for all controllable budget categories; oversee and participate in BOH inventory and product ordering
• Communicate with other members of the Management Team daily through management log and shift change meetings; advise GM/AGM or Area Director of any non-routine situations
• Perform routine maintenance and coordinate or handle repairs as needed
• Ensure compliance with all local, state, and federal laws and regulations pertaining to HR matters , including the responsible service of alcohol; Consults HR

• 3 years high volume, upscale restaurant kitchen experience
• High school diploma or equivalent.
• Culinary degree strongly preferred.
• Serve Safe/Food Handlers certifications strongly preferred.
• Ability to work a varied schedule including nights, weekends, and holidays.
• Ability to communicate clearly in English – both verbal and written
• Ability to perform basic math calculations and understanding of fundamental accounting principles.
• Demonstrated ability to write, create and cost out recipes.
• Highly skilled in food preparation and cooking methods including proper utilization of cooking equipment, utensils and tools.
• Demonstrated experience with cooking and preparation methods.
• Ability to lead others and thrive in a fast paced environment