Kitchen Manager

Good Company Doughnuts & Cafe’s concept is individually tailored to meet the

needs of a specific market segment, resulting in a collection that is distinguished by a

uniquely personal, guest-centric approach to hospitality. Each establishment, with its

individual personality and charm, delights area natives and travelers alike by crafting

unique experiences that are fast casual yet comfortable, extraordinary yet simplistic.

This approach is built not around design trends, cookie-cutter approaches or service

gimmicks, but around the timeless and authentic values that are the true foundation of

modern hospitality and positive guest experiences.

GCD is driven to succeed by our team members. After all, they are the heart and soul

of the GCD family. It’s the personal investment – from our dedicated, passionate

management team to our attentive and knowledgeable local staffs – that creates the

engaging experiences and turns new friends into family.

GCD’s concepts are currently located in the Ballston, National landing, Tyson Corner

VA and Washington DC markets.

GCD is an all-day café specializing in hand made doughnuts and pastries,

Intelligentsia Roasted Coffee, dishes prepared in a scratch kitchen and a full

liquor beer and wine menu.

Job Summary/Goal of the Kitchen Manager:

The Kitchen Manager shall be responsible for overseeing of all prepared foods,

receiving of all goods and coordinates with Front of House Managers and General

Manager to ensure consistent, and the highest level of food quality and sanitation. This

position effectively and proactively monitors the daily functions of his/her Department.

This includes executing events while working and communicating closely with FOH staff

to ensure a successful and effective event resulting in a positive guest experience. This

position is responsible for the development of his employees and all aspects of the food

execution process. The Kitchen Manager is responsible for bi-weekly inventory, food

ordering and receiving.

Education and Experience:

High school diploma or GED; experiences (2-4) years in the kitchen management or

related professional field OR 2-year degree from an accredited university in Hospitality

or related major; at least 1-2 years in the kitchen management or related professional

area required.

Other Qualifications:

Full Time Management Position that requires full flexibility, including the ability to work

weekends and holidays and a varied schedule. Must possess the following strengths;

high energy, entrepreneurial spirit, motivational leader, effective communicator and

team developer, innovative and creative while being detail oriented and organized and

effective in providing exceptional guest experiences.

Managing Kitchen Logistics and Operations:

- Responsible for the qualifying all orders, performing physical counts and verifying

inventory counts, ensures all invoices for food and supplies are entered in a

timely manner.

- Plans off-site catering orders, food/beer festivals

- Collaborates with Front of House Managers on in-house events

- Works directly with other company department on joint events, such as

Oktoberfest

- Prepares all food used for grassroots and charity events, onsite and offsite

- Coordinates with outside vendors for specific food and supply needs

- Adheres to all standards, policies and procedures.

- Ensures billing accuracy when entering invoices

- Performs other duties as assigned to meet business needs

- Responsible for all local and state health code adherence.

- Department Administrative:

- Responsible for training and development of hourly cooks.

- Performing weekly price comparisons

- Ensures nobody begins work without proper orientation and paperwork

performed.

- Keeping up with company emails, checked at least twice a day.

- Record accurate waste logs and production sheets

- Record and keep accurate temperature logs and HACCAP logs

- Ensuring & Providing Exceptional Customer Service:

- Delivers excellent guest experiences and encourages the same from other

employees

- Coordinates and communicates event details both verbally and in writing to other

cooks

- Perform line checks at least twice a day to ensure preparation and product

quality.

- Ensures hourly employees understand expectations and parameters for event

activities

Business Development:

- Responsible for achieving budgeted food cost and labor cost

Other Responsibilities:

- Maintain daily communication with company employees utilizing all forms of

communication including Shift Note

Leadership:

- Reports directly to the General Manager

Basic Competencies:

- Refined verbal and written communication skills

- Must be proficient in general computer knowledge