Applicants must be self motivated, hard working, professional, and honest. A passion for service and seafood is a must, as well as some experience with fish butchery and handling. The Kitchen Manager is expected to have a firm grasp on cooking techniques, ordering, inventory control, and must be able expedite or help on the line as needed.
Basic responsibilities include but are not limited to:
leadership skills, scheduling, ordering, inventory, staff training, team management / communication, ability to multi task, a firm grasp on proper sanitation,and most importantly, maintaining standards
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Associated topics: assistant general manager, assistant restaurant manager, deli manager, floor manager, general manager, general operations manager, partner, produce manager, shift manager, supervisor