Kitchen Manager - Full-time / Part-time

The Kitchen Manager supports the General Manager in day to day kitchen operations. The incumbent in this position is responsible for the daily operations of the kitchen, including delegating work assignments, hiring and training new employees, creating work schedules, monitoring and evaluating employee performances and motivating staff members. The Kitchen Manager is responsible for controlling all costs associated with food ordering and preparation, including all chemicals required for the daily restaurant operation. The Kitchen Manager is also responsible for overseeing the dishwashing staff and overall sanitation of the restaurant.

Essential Duties:

1. Follows all policies, procedures, standards, specifications, guidelines and training programs.

 2. Monitors inventory to ensure that all food items are properly rotated and stored correctly and that all inventory holding areas are clean and orderly.

3. Tracks par levels for each inventory item and adjusts vendor orders accordingly.

4. Conducts weekly physical inventory counts for all food items and monthly counts for all food, paper and cleaning items.

5. Monitors the temperature levels of all refrigeration holding equipment and all hot wells to ensure that safe temperatures are being maintained at all times.

6. Ensure that all food products are consistently prepared and served according to Arooga’s recipes, portioning, cooking and serving standards.

7. Ensures cooks are following proper sanitation steps to avoid contamination and cross contamination and ensures entire kitchen area is properly sanitized in full compliance with Board of Health guidelines.

8. Manage restaurant profit and loss to optimize sales and profit, analyzing cost of goods sold and taking corrective action if necessary, maintaining inventory, project restaurant demand changes throughout the year and adjusting labor accordingly.

9. Achieve company objectives in sales, service, quality, appearance, sanitation and cleanliness through employee training and maintaining a positive, productive working environment.

10. Fill in where needed to ensure guest service standards and efficient operation.

11. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

12. Ensure that all products are received in the correct unit count and condition, and that deliveries are performed in accordance with Arooga’s receiving policies and procedures.

13. Schedule labor as required by anticipated business activity, ensuring that all positions are staffed as needed while meeting labor cost objectives.

14. Adhere to Arooga’s restaurant policies regarding personnel, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and regulations.

15. Ensure the property is kept clean and well maintained at all times.

16. Have a highly motivated demeanor as well as being organized and a problem solver.

Health and Safety Standards:

1. Ensure that all equipment is kept clean and in working condition through inspection and preventive maintenance care.

2. Maintain a safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures.

3. Complies with all federal, state, local and municipal regulations that pertain to health, safety, labor and PLCB laws and requirements.

4. Maintain the 95 health report grade.

5. Must maintain good personal hygiene. No gum chewing, use of tobacco products or talking on the cell phone while on duty.

Other Duties:

1. Other duties and responsibilities as assigned.

Confidentiality:

Maintains confidentiality of proprietary information

Knowledge, Skills and Abilities:

• Demonstrated ability to communicate clearly with managers, kitchen and dining room personnel and guests.

• Strong interpersonal skills, including the ability to handle difficult situations and individuals.

• Ability to read, interpret and explain information (laws, regulations, policies) to employees and patrons

• Demonstrated knowledge of Connecticut liquor laws.

• Serv Safe certified.

Education, Experience and Training:

• Associates degree in hotel/restaurant management

~and~

• Three (3) years’ experience in varied supervisory or management positions in a full service restaurant,

~or~

• Five (5) years’ experience in supervisory or management positions in a full service restaurant.

Physical Demands:

• Ability to perform essential duties with physical demands such as standing for long periods of time, lifting/moving, pushing/pulling, kneeling, climbing, crouching and reaching.

• Ability to frequently lift up to 50 pounds

* Ability to work weekends, evenings and holidays.

* Ability to find or have a reliable source of transportation.