Compensation:
- Starting at $80,000 / year
- Full Time
- 2 Weeks Paid Vacation
- Opportunity for quarterly bonus and year end super bonus
- Career development
The Commissary Kitchen Manager is directly responsible for the hands‐on leadership and successful operation of the food production within their assigned location(s). The position is responsible for the various tasks involved in the overall operation of the kitchen and management of the company’s/brand’s culinary program, including management of the staff, food quality/presentation, menu development, measuring business trends and maximizing sales/profitability by developing staff and by controlling expenses, shortages and all aspects of inventory control, including but not limited to purchasing and receiving of product. The Commissary Kitchen Manager will report to the Airport Operations Director and will have 2 Assistant Production Managers reporting to themselves.
We are food travel experts and we are passionate about bringing cool, authentic restaurants to airports that reflect a taste of place! As a commissary kitchen manager at SSP America, the potential to grow and expand is all around you! Apply Today!
SSP America operates several restaurants throughout the Sky Harbor Airport. Our restaurants include: Four Peaks, Zinc, Matt's Big Breakfast, Humble Pie, PHX Beer Company, Tarbell's Tavern and more!
Key Responsibilities:
• Understands the guest is our #1 priority; Ensures that each guest receives outstanding guest service by providing a guest‐friendly environment, maintaining outstanding standards, solid product knowledge and all other components of guest service at one or multiple restaurants, to include fast food and/or full service operations
• Recruits, hires, trains, develops, creates succession plans, and communicates with all kitchen staff as well as assesses their performance on a regular basis, including offering suggestions for increased productivity and completing annual performance reviews per company program
• Responsible for independently assigning daily goals, tasks, and assignments to team members, ensuring completion through daily follow‐up, creating schedules and making adjustments when necessary, and making employment disciplinary decisions
• Implements and maintains SSP and/or brand partner guest service standards
Required Education/Knowledge:
• Associate or Bachelor’s degree in Culinary with minimum five (5) years of experience in Food/Beverage operations or related industry and/or equivalent combination of education and experience
• Production kitchen management experience preferred
• Demonstrates an understanding of operating a food and beverage business
SSP America is an equal opportunity employer. All decisions concerning the employment relationship will be made without regard to race, color, national origin, religion, sex, sexual orientation, gender identity or expression, veteran status, age, disability, genetic information, or and other status or characteristic protected by federal, state, or local law. SSP America will provide reasonable accommodations during the application and interview process upon request as required to comply with applicable laws.
