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Kitchen Manager

Company: Perkins Restaurants Company
Location: Bartow
Posted on: May 3, 2021

Job Description:


Manages the back-of-the house operations; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards. Provides direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.


  • Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and the development and training of all employees.
  • Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations.
  • Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
  • Must be able to perform/assist all functions for all positions in the restaurant if needed.
  • Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application.
  • Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
  • Ensures proper management of facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
  • Conducts employment activities to include interviewing, scheduling, training, and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and preparing employee documentation.
  • Attendance of University of Perkins is required; as well as; achieving and maintaining ServSafe certification.
  • Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses.
  • Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her Production Leaders supervision.
  • Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
  • Responsible for all communication with regard to system breakdowns and deficiencies.
  • Ensures the thorough training and development of Production Leaders and other non-exempt personnel.


  • Extensive standing, without breaks
  • Exposure to heat, steam, smoke, cold
  • Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 ft.
  • Must have high level of mobility/flexibility in space provided
  • Must be able to fit through openings 30" wide
  • Must be able to work irregular hours under heavy pressure/stress during busy times
  • Bending, reaching, walking
  • Communicating clearly with guests and employees
  • Operating cash register
  • Carrying trays of food products weighing about 20 pounds for distances up to 30 feet
  • Using telephone
  • Lifting up to 50 pounds for a distance up to 30 feet


High school diploma; some college or degree preferred.


One to two years previous experience; preferably in the food production management.


This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Founded in 1958, Perkins operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 90 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in the marketplace.

Perkins is known as a great place to eat, and a great place to work. The sixty-one year longevity and success of the brand is attributed in large part to the concepts ability to adapt to consumer dining trends and evolving taste preferences, as well as the dedication of its team members who are committed to providing memorable dining experiences each and every day.


Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Keywords: Perkins Restaurants Company, Lakeland , Kitchen Manager, Other , Bartow, Florida

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