Vacancy expired!
Luke's Lobster Seeks Kitchen Manager for Portland Pier!
Offering 360-degree-views of the lobster industry our restaurant features an expanded menu and a full bar, located right at the end of the pier. Joining over 30 other Luke's Lobster shacks across the US and abroad, we're thrilled to serve our best in class seafood in our home state of Maine, just 15 miles from our seafood processing facility in Saco.
We are currently looking for a qualified Kitchen Manager to help operate our Portland location, comprised of year-round, full & limited service, several floors, and 170+ seats. We are a founder-driven organization with a fun, supportive atmosphere, but we take our food and guest service seriously.
Duties & Responsibilities
Manage daily kitchen operations under the direction of the Head Chef
Maintain inventory, order supplies, and ensure kitchen operation is smooth
Schedule and coordinate kitchen staff
Coordinate and manage food orders
Work efficiently to resolve any problems that arise in the kitchen
Research and implement new culinary trends
Maintain a clean, organized kitchen and abide by all state food safety and sanitation laws
Requirements
3+ years experience in a KM or similar managerial position of similar scale
ServSafe certification
Working knowledge of local seafood a plus
Knowledgeable in using kitchen equipment, experience planning, designing, and preparing meals
Effective and clear communicator
Proficiency using Microsoft Suite to monitor and track inventory and maintain recipe records
Excellent time management and organizational skills
Expert problem solver who thrives under pressure
You will love this job if you¦
Are an entrepreneurial, hardworking individual who has the passion and dedication to play a vital role in a high-growth restaurant group
Care about working for an ethical, environmentally focused company (were a certified B-Corp!)
o Check it out here: https://www.bcorporation.net/community/lukes-lobster
Thrive in building, leading, and developing dynamic and diverse teams.
Get excited about being an integral part of a mission to deliver traceable, sustainable seafood to our guests, and share that passion with them daily
Are driven by having smart goals, clear expectations, and follow established processes with the support and guidance from an engaged operations team
Feel motivated by driving sales and promotions through creative merchandising tactics and involving your team in numerous seasonal campaigns
Utilize and analyze metrics, trends, and numbers to make decisions about and drive your business
Enjoy working in a supportive and collaborative environment that values and solicits open and honest top to bottom communication
Compensation & Benefits
Competitive annual salary
Bi-annual bonus program
14 days of paid vacation to start, increasing with tenure + 5 paid sick/personal days,
Medical, dental, and vision insurance on a national PPO network with company premium contributions
Low-asset fee 401k retirement plan with 50% company match (up to $1,500 annually) after 1 year
Company sponsored mobile device through Verizon
Company Amex for approved expenses
Pre-tax commuter benefits program
Casual dress code (tattoos, colored hair, etc. ok by us!)
Opportunities for growth in a growing company
To Apply
Follow the link provided. Applications that include the following will be given priority vs. resumes alone.
A brief introduction
Why youre the right fit to join our growing crew
The Luke's Lobster Story
Lukes Lobster was born out of the dream of Maine native and third-generation lobsterman Luke Holden to bring the quality, affordable lobster rolls of his youth to the big city. After meeting business partner Ben Conniff on Craigslist, the two twenty-somethings opened their first lobster shack in a 250 square foot space in NYCs East Village in October 2009. Nearly a decade later Lukes Lobster shacks can be found in ten states across the U.S., and in Japan and Taiwan.
Our mission is to serve the best tasting seafood because we know how to care for it the Maine Way, from the dock to our guests. We know our fishermen, we know where and how they fish, and we work together to protect our oceans for tomorrow.
As part of its mission to serve the best tasting seafood, sourced responsibly, Lukes Lobster also built a state-of-the-art seafood facility in Saco, Maine, that allows the company to not only buy lobsters directly from fishermen at the dock but immediately steam, pick, and send them to its shacks to ensure perfect flavor and texture with every bite and transparent sourcing detail for its guests. Its now the only company in America thats both MSC and SQF Level III Certified. In 2018, Luke & Ben furthered their growing seafood companys commitment to sustainability and socially conscious business practices by becoming a certified B Corporation®, reflecting Lukes Lobsters deep devotion to each of its communities, its family of teammates, and the environment. Please visit www.lukeslobster.com for more information.
Luke's Lobster provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to any status, including but not limited to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Luke's Lobster complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Luke's Lobster expressly prohibits all forms of workplace harassment. Improper interference with the ability of Luke's Lobster employees to perform their job duties may result in discipline up to and including discharge. Essential job functions include standing for sustained periods of time, lifting objects from lower to higher positions, ascending or descending stairs or ladders, and bending, crouching, and reaching to low and high places. Luke's Lobster is a participant of E-Verify.
FOR THE CONTRAC T- NOT THE JOB POSTING
Assist the Head Chef and General Manager in the following:
Represent our company to customers and to your teammates by always putting in your best effort; your attitude is contagious always keep this in mind when dealing with your team;
Keep morale of your team high and positive. Be aware of your teammates concerns, keep lines of communication open with your team, and communicate your team's feedback consistently to management;
Inventory Management: We expect exemplary organization and a strict adherence to FIFO and sanitation standards when handling the most critical aspect of our business;
Be compliant with deadlines and the required level of detail with the following departments: Human Resources, Accounting, Logistics, Catering, Compliance, Creative, Marketing, and to be open to the changes in policy that are inevitable in a growing business;
Be a problem solver. You are in your shack more than anyone, develop an eye for perfecting the details and doing what it takes to ensure the best experience for your customers. Take the initiative to avoid issues before they become problems, and find creative ways to keep improving;
Work with Head Chef, General Manager, and Events Manager to help organize inventory and sales from special events and catering; and ensure that event staffing is not conflicting with shack staffing and to order the appropriate seafood for events;
Adhere to the time commitments and expectations of your weekly work schedule as agreed upon with management;
Understand and instill in your team the importance of the details of day-to-day management. Don't get comfortable in the routine, rather be vigilant to ensure best customer service practices, best cleaning practices, best food handling practices, and adherence to the logs and checklists that keep the store running smoothly and cleanly. Do everything in your power to ensure a high mark from the Department of Health;
Develop the leaders of your team;
Foster a positive relationship with the building management and serve as a main communicator and facilitator for information exchanged between the location and the Company;
Order and properly manage FIFO standards for: Foodservice Company deliveries, soups, bread, Maine Root Soda, etc.;
Check all invoices/bills for accuracy;
Inform and enforce Company policies per Company Employee Handbook (existing and updates);
Hire, fire, and resolve employee issue alongside Head Chef, General Manager, VP of Operations and P+C if necessary;
Diligently report and cite employee deficiencies to the Head Chef, General Manager, VP of Operations and P+C if necessary;
Be proactive in coming up with solutions to remedy and monitor employee deficiencies;
Assist in training future BOH leaders;
Make improvements to BOH as needed or see to it that they are handled in a timely manner (paint, repairs, etc);
Consistently deliver and respond to feedback from company management.
Vacancy expired!