The posting
COMPANY DESCRIPTION
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.
QUALIFICATIONS
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.
CANDIDATE PROFILE
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.
CORE WORK ACTIVITIES/RESPONSIBILITIES/ESSENTIAL DUTIES
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
MANAGEMENT COMPETENCIES
Leadership:
- Reports directly to the General Manager
Basic Competencies:
- Refined verbal and written communication skills
- Must be proficient in general computer knowledge
LOCATION: 555 Pennsylvania Avenue Northwest, STE, Washington, DC 20001
SHIFT: Days – includes some Weekends / Holidays (with some flexibility)
COMPENSATION: $65,000 - $75,000/ yr plus bonus eligibility
EXTRAS/BENEFITS
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid sick time
- Paid time off
- Paid training
- Referral program
- Vision insurance
