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Kitchen Manager - Squeeze In (Reno, NV)

5020 Las Brisas Blvd

(google map)

compensation: 16-17/hr plus benefits
employment type: full-time

If interested, please contact Osvaldo at 775-223-0330

Our Values:

Show the Love - We're friendly, upbeat, energetic and positive! We love to delight our guests and associates!

Live to Serve - We're people-people who show compassion, care about humanity, and serve with love!

Provide Incredible Experiences - We facilitate moments for our guests and associates to cherish! We develop bonds and friendships, make memories, and have fun while doing it!

Grow - We grow ourselves, grow the EggHead nation, and grow our company!

Kitchen Manager

The Back of the House / Kitchen Manager (KM) is the lead cook, overseeing and
coordinating all activities concerning food ordering, preparation, portioning, cooking,
plating and presenting to the servers. The KM’s ultimate job is the same as the GM:
assure an excellent guest experience. The KM and the GM together are the
responsible leaders to help the company achieve stated goals in guest service and
satisfaction, revenues, costs, associate training and retention, food quality and safety,
cleanliness and sanitation with special emphasis on the back of the house. The
Squeeze In prefers to promote from within, identifying line cooks with excellent potential
and grooming them with a manager in training track to learn (and offer improvement to)
our existing processes and systems.

Duties & Responsibilities:

● Deliver an excellent guest experience through the safe and consistent
preparation of fresh foods cooked to specification and presented to the window
within a MAXIMUM cooking time of 20 minutes (on select weekends) and
standard cooking time of 11-14 minutes
● Keep staff focused on GEE, GEM and help them ABCD
● Identify, recruit, train and supervise talented line cooks and dishwashers
● Schedule labor as required by anticipated business activity, ensuring all positions
are staffed as needed, while guest service, labor cost and waste reduction goals
are met
● Train and hold staff accountable to prep standards, portion controls, cooking
times, personal and facility cleanliness, while emphasizing GEE and GEM and
● Conduct regular staff evaluations accountable to job descriptions and
● Understand completely all policies, procedures, standards, specifications,
guidelines and training programs. Administer prompt, fair and consistent
corrective action for any and all actions contrary to Squeeze In policies and
● Work with GM to order all food, beverage, service and janitorial products from
approved vendors; monitor and identify opportunities for quality improvement and
cost reduction
● Work with catering staff to order, prep, serve and complete catered events
● Ensure that all products are received in correct unit count and condition and
deliveries are performed in accordance with receiving policies and procedures
● Ensure all products are opened, rotated for freshness and placed into proper
storage for fastest access
● Coordinate all recycling activities with focus on cleanliness, safety and
● Conduct and control product inventory by adhering to Squeeze In product and
inventory handling and reconciliation (i.e., waste sheets) procedures. Work with
General Manager to ensure that all food and products are consistently prepared
and served according to proprietary Squeeze In recipes, portioning, cooking and
serving standards
● Ensure all BOH areas are clean, tidy, organized and safe
● Achieve company objectives in sales, service, quality, restaurant appearance,
cost control systems, sanitation and cleanliness through training of associates
and creating a positive, productive working environment
● Assist in the continued development and refinement of policies and procedures
designed to enhance the guest experience, streamline the prep and cooking
process as well as make the company maximally profitable, safe and healthy
● Make and carry out employment, training, disciplinary and termination decisions
● Fill in where needed to ensure guest service standards and efficient operations
● Continually strive to develop staff to enhance the guest dining experience and
maximize revenues consistent with the marketing communications strategy
● Prepare all required paperwork, including forms, reports and schedules in an
organized and timely manner
● Ensure that all equipment is kept clean and in excellent operating condition
through personal inspection and by following Squeeze In preventive maintenance
schedules and programs
● Fully understand and comply with all federal, state, county and municipal
regulations that pertain to health, safety and labor requirements for the health
and safety of Squeeze In associates and guests
● Attend all scheduled associate meetings and bring suggestions for improvement
● Other duties as assigned


● Must be or become certified in safe food handling procedures in accordance with
Health District jurisdiction within 30 days of attaining KM position and maintain
such certification
● Have experience in preparation and cooking, generally involving at least three
years of back-of-the-house operations and/or assistant management, breakfast
line cook positions
● Possess excellent organizational and cleaning skills
● Possess excellent supervisory, training and delegation skills
● Be able to work in a congenial and mutually respectful way with GM
● Be able to communicate and understand the predominant language(s) in the
● Be able to work in a standing position for long periods of time (up to 8 hours)
● Be able to reach, bend, stoop and frequently lift up to 50 pounds
● Must have the stamina to work 50 to 60 hours per week
  • Principals only. Recruiters, please don't contact this job poster.
  • do NOT contact us with unsolicited services or offers

post id: 7025084994



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