Savannah’s Gaslight Group is Seeking Kitchen Manager 

We are a hospitality group that owns a family of unique dining establishments in Savannah, GA. 

Gaslight Group is a collective body of hospitality-based businesses - The 5 Spot Midtown, b. Matthew’s Eatery, The 5 Spot Broughton & Abe’s on Lincoln. Serving delicious, approachable food and drinks in a uniquely beautiful, family friendly atmosphere with exceptional guest service is our specialty!

Our focus is on the overall experience of the customer.  This focus requires a commitment to empowering staff to go above and beyond expectations. With an emphasis on quality products, creative, comfortable atmospheres and an unwavering commitment to personal service, Gaslight Group strives to excel on all levels.

We understand that our people—both customers and staff—are our biggest asset.  Therefore, every staff member is empowered and trusted to treat the business as if were their own. Our success as a group relies on the determination of our staff to cultivate and maintain welcoming, positive, and respectful spaces for customers and staff to appreciate.

If this sounds like an environment in which you could thrive, we want you to become part of our team!

If you are…

• Committed to hard work and excellence
• Willing to go above and beyond
• Detail oriented
• A team player
• Punctual
• A resourceful, adaptable, problem solver who can think quickly on your feet

If you have…

• A positive attitude
• A desire to be promoted
• A strong work ethic

If you are looking for…

• A career that offers excellent compensation
• An exciting work environment
• The chance for advancement
• The opportunity to thrive in a fast-paced and diverse team environment

…then we want you to help grow our company with a positive attitude and an

uncompromising eye for quality and teamwork.

Kitchen Manager duties will include, but are not limited to:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.

• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness, sanitation practices and quarterly health scores.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
• Developing and implementing creative solutions to areas of potential improvement.
• Following all company operating policies and procedures.
• Supporting the actions and decisions of Management.

Job Requirements.  The ideal candidate will have:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds and work in a standing position for long periods of time (up to 9 hours).
• The ability to take direction.
• The availability to work mornings, weekends, and holidays.
• Reliable transportation.
• Excellent interpersonal, organizational and problem-solving skills.
• Exceptional self-discipline.

We offer a positive, fun work environment with a competitive salary, flexible schedule, meal discounts, the opportunity for benefits and performance-based advancement opportunities. If you are interested in becoming part of our fast paced, customer service centered, growing company, please send your resume with cover letter to rob@gaslight-group.com