The Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Kitchen Manager is responsible for overseeing all Cooks, managing and assuring that all cooking procedures and recipes are followed according to Black Bear Diner standards. Also responsible for recruiting and training new Cooks, Bakers, Preps and DMOs. The Kitchen Manager ensures that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. Fill in where needed to ensure guest service standards and efficient operations. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. 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. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Be punctual to begin your work • Be an excellent communicator and able to communicate effectively with all Cooks, Bakers and Preps. • Be a strong leader to motivate Cooks, Bakers and Preps to work fast and accurate, and produce excellent meals. • Wear proper uniform (black slacks, Black Bear Diner Tee-shirt, hat and black Slip-proof restaurant shoes). • Maintain a neat and clean appearance at all times, facial hair must be well trimmed, nails must be clean and trimmed • Perform regular scheduled Inventory counts and generate reports, as well as spot Inventory checks as may be required by District Manager. • At the beginning of shift, make sure that all stations are fully stocked for cooking at every meal period, following all food safety and sanitation procedures to avoid cross contamination • All hot food items must be cooked at proper temperatures, following cooking procedures • All cold food items must be prepared at proper temperatures, following proper procedures • All food orders coming out of the printer must be read correctly to make sure that all plates are complete according to the order received, every order must be complete before going out of the window • Make sure to pay attention to wheel caller for proper cooking items • Breakfast meals are to be cooked to order, making sure that eggs are cooked properly ie…over easy, sunny side up • All meats must be cooked at the proper temperatures, steaks should be at the proper times ie…medium well, medium rare, well done • Chicken items must be fully cooked before being plated • Follow proper hygiene and sanitation procedures, hands must be washed after handling of any raw meats, use hand towels to dry hands instead of aprons • All cutting knives must be clean at all times • Kitchen station must be clean at all times, free of debris and spillage • Keep floors clean at all times • Maintain all freezers and refrigerators at proper temperatures • Conduct a temperature check every two hours and ensure that is properly logged • Make freezer pulls as directed or as needed • Maintain need and orderly shelving of products. • Report any shortages of food supplies immediately • Make sure to use safety procedures while in the cooking line • Responsible to deep clean kitchen line at the end of each shift. • Make sure to take your breaks on time and return from your breaks on time • You are required to work over time, if needed • Complete any other assigned tasks willingly as designated by management.
1. Must be able to stand, walk and stay on his/her feet for prolonged periods of time. This could be up to four hours without a break period to sit down. 2. Lift up to 75 pounds at a given time. 3. Be able to perform the repetitive task of line cooking which requires repetitive motion with a spatula on an on-going basis. 4. Excellent communication skills. 5. Excellent leadership and motivating skills. 6. Must be able to multi-task (including use of communication via a radio head set.)