The Kitchen Manager (KM) is responsible for overseeing the operations, placing food orders, inventory, training and running the shift of an assigned work group within the kitchen. The work group typically consists of Prep Cooks, Line Cooks and Dishwashers. The KM also has contributory financial responsibility for food costs, labor costs and supplies for the kitchen. The KM will lead their team by the use of coaching, feedback and people development skills. This position requires you to stand and exert well-paced mobility for periods of up to 12 hours in length. Additionally, this position requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists and be able to lift 25-50 pounds.