Kitchen Manager

Title: Kitchen Manager

Reports to: General Manager

Summary of Position: 
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in back of house operations, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.       

Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Create a successful culture of hard work and high standards while still having a fun environment to work in
• Achieve 8 minute or less appetizer ticket times, 15 minute or less entrée times (averages)
• Be available to staff around the clock.
• Organize, lead and Manage Prep, Lunches, Happy Hours, Dinner Services
•  Touch 95% of the food that leaves the kitchen
•  Ensure profitability of the BOH operations
• Be a coach to the BOH staff
•  Submit weekly schedules to GM for approval by Wednesday of each week
•  Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
•  Make employment and termination decisions with written GM approval
•  Fill in where needed to ensure guest service standards and efficient operations
•  Continually strive to develop your staff in all areas of managerial and professional development.
•  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.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and 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.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
•  Perform inventory functions as required by company policies.

Compensation

• Annual salary of $41,600
• 1 week paid vacation for the first year, and then incremental increases as per NYP management policy (speak with NYP’s office for more information)
• Benefit participation (NYP’s office will put you in touch with NYP’s benefit coordinator)
• Mileage Reimbursement (during training period in Bellingham) at $0.22 per mile (will average the 88 miles from Bellevue to Bellingham twice per day worked)