Kitchen Manager

Kitchen Manager (KM) - The Hall Group

Who We Are

Join The Hall Group: Redefine the Hall Experience!

Are you a restaurant rockstar ready to make a mark in the Seattle area? The Hall Group is looking for passionate, innovative, and energetic individuals to join our team. We operate four distinct and vibrant concepts:

• Queen Anne Beerhall: Located just blocks from Climate Pledge Arena, this high-volume beerhall serves thousands of raving fans weekly with scratch-made, locally sourced, high-quality food in an energetic setting.
• Moss Bay Hall: Situated on the Kirkland waterfront, Moss Bay Hall delivers a stunning dining experience with exceptional food and a picturesque view.
• The Hall on Occidental: Our newest location, set in the heart of Seattle’s stadium district, The Hall on Occidental is a bold new flagship concept bringing together sports, music, elevated food, and unforgettable gatherings.

At The Hall Group, we are passionate, fun-loving, and always pushing the boundaries of what a hall can be. If you love to have fun, seek results, and want to be part of an innovative team, we want to hear from you! Join us and help redefine the hall experience in Seattle.

Position Information

Job Title: Kitchen Manager

Work Week: Days, Nights, Weekends

Location: Onsite

Who You Are

To be considered for this position, you will…

• Proven experience as a Kitchen Manager / Sous Chef or similar role.
• Knowledge of full service dining practices and banquet operations.
• Strong understanding of kitchen management, bartending, and POS systems.
• Excellent supervisory and leadership skills.
• Familiarity with food safety regulations and quality standards.
• Assistant manager experience is preferred.
• Previous experience in kitchen management is a plus.
• Demonstrated leadership abilities in a fast-paced environment.
• Proficiency in supervising staff and managing day-to-day operations.
• Knowledge of the food industry trends and best practices.

What You’ll Do

As Kitchen Manager, each day will be a little different and bring new and exciting challenges in helping our company grow. On a daily basis, you can expect to…

• Manage and lead the restaurant team to deliver excellent customer service.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness.
• Develop and implement operational procedures to optimize efficiency.
• Monitor inventory levels and order supplies as needed.
• Handle customer inquiries and resolve any issues in a professional manner.
• Create staff schedules and oversee employee training programs.
• Collaborate with the kitchen staff to ensure seamless food preparation and service.

What You’ll Enjoy

Management at The Hall Group can take advantage of a multitude of benefits including…

• A competitive base salary.
• A bonus awarded based on achieving established targets with each accounting period.
• Company-provided health insurance of which The Hall funds 50% of your personal coverage.
• Company-paid vacation accruing at the rate of 3 weeks per year.

Apply now and be part of something extraordinary!

THE BIG PICTURE

The Kitchen Manager reports to the Executive Kitchen Manager & General Manager. The Kitchen Manager responsible for working alongside the management team and kitchen leads to support the training/development of all kitchen staff, develop menu items, & execute administrative duties required for the Culinary Department. This individual will also work closely with the Marketing & Private Dining teams to develop internal event programming. They will maintain the Hall Group food program brand and drive collaborative menu innovation with the Chef and Kitchen Leads.

THE EVERYDAY VIEW

• Oversee food production, safety, and quality
• Work alongside the management team to identify daily/weekly/monthly priorities
• Maintain standards of product presentation, timely service, and portion control
• Provide time off coverage as needed for other managers & kitchen leads
• Actively facilitate the exchange of ideas and proven solutions between kitchens
• Ensure the control of food costs by limiting waste, enacting smart design dishes, obtaining fresh inputs for maximum shelf life, and using appropriate storage techniques
• Prepare reports regarding food and menu analysis
• Assist in inventory protocol & maintenance
• Accountable to performance metrics and financial performance of all food related revenue centers
• Take and implement leadership peers directives
• When present, supervise the daily cleaning of the pantry, cooking line, prep areas, scullery, and walk-in
• Coach, support, and maintain continuous communication with all kitchen staff
• In coordination with the management team, ensure that hiring, scheduling, training, evaluating, and issuing corrective actions for all property personnel is happening effectively and efficiently, in accordance with the organization's policies and applicable laws
• Create an environment that encourages ownership, accountability, and maintains the highest standards of food and service
• Have clear knowledge of all food products offered by The Hall
• Work with the property management & marketing team to brainstorm and execute special events
• Be a team player and able to interact with all levels within the organization
• Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
• Other tasks as needed

THE MANAGEMENT VIEW

• Support the hiring, onboarding, training, and development of all team members
• Support training and directives for Kitchen Leads as well as resources for the training and development of all BOH staff
• Demonstrate effective and timely communication with direct employees, customers, outside vendors, and all other Hall personnel
• Keep General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action
• Guide, mediate and properly document employee issues, disputes, or performance problems as needed
• Regularly evaluate employees on skills and behavior as it pertains to their position, continually assessing your team in order to uphold best talent standards for the organization
• Proactively seek out education and training on best management practices to continually better your skills and abilities as a leader

DESIRED SKILLS AND EXPERIENCE

• ServSafe Certification is required
• Minimum of 2 years experience as a Sous Chef/Lead Cook with a resume demonstrating continual growth and progression in the kitchen.
• Minimum of 1 years people manager experiences in a hospitality environment
• Able to use all tools associated with the position including but not limited to knives, slicers, and choppers
• Able to review and comprehend recipes and other necessary documentation
• Thorough knowledge of food products, standard recipes and proper food preparation techniques
• Complete understanding of kitchen operations
• Demonstrated organizational skills, attention to detail, budgeting and financial experience preferred.
• Demonstrated word processing and spreadsheet/computer application skills
• Able to positively observe, communicate with and direct the actions of subordinates
• Strong interpersonal skills and a love for meeting and interacting with people
• Thorough attention to detail and desire to take initiative
• Must adhere to company s policies and procedures
• The desire to work in a fast-paced, growing company

PHYSICAL AND MENTAL REQUIREMENTS

• Night, weekend, & some holiday availability required
• Able to stand, walk, and be on your feet for prolonged periods
• Able to read and follow written English instructions
• Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools
• Able to safely navigate the beer hall, kitchen, & production areas, including crowded spaces
• Able to comply with and enforce all health, safety, and personal hygiene policies and standards

Job Type: Full-time

Pay: From $78,000.00 per year

Benefits:

• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Kitchen Management: 2 years (Required)

Language:

• Spanish (Preferred)
• English (Required)

License/Certification:

• Food Handler Certification (Required)
• ServSafe Manager Certificate (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Required)

Ability to Commute:

• Kirkland, WA 98033 (Required)

Ability to Relocate:

• Kirkland, WA 98033: Relocate before starting work (Required)

Willingness to travel:

• 25% (Preferred)

Work Location: In person