Kitchen Manager - Chef


    Job Description

    WHO WE ARE LOOKING FOR:

    KITCHEN MANAGER
    Please read job description below only serious candidates who complete phone screen or other assigned assessments will be considered.

    The Kitchen Manager is responsible for all day-to-day operations of the kitchen, food preparation, team development, facility maintenance and improvement.

    The Kitchen Manager Responsibilities:
    •Develop team members - Training, Leading, Coaching
    •Team Building - Hire quality team members through recruiting and proper interviewing and use of HR assessment tools.
    •Maintains employment records, monitors team development, including regular feedback and written annual reviews (Must be able to use Human Resources Software for record maintenance (Including licensing, discipline, review, and commendations)
    •Immediately addresses conflict - seeking professional solutions
    •Provides constant coaching to improve performance of team members falling short of expectations.
    •Creates fun, positive atmosphere. Publicly recognizing excellence and improvement.
    •Creates development plan for and tracks progress of new team members. Each team member committed to a 90 day 3 station track or more depending on level.
    •Insure the Serve Safe training is completed by all supervisory personnel (minimum requirment)
    •Quality Assurance - Recipe Integrity Checks, Daily Line Checks, Tasting, Temping and addressing all issues.
    •Use and train supervisor or assistant ordering and inventory systems to maintain proper inventory and prepped food par levels
    •Includes proper food handling - dated, labeled, covered, temped, purged, proper location
    •Cross train personnel and set expectation that versatility in staff is both expected and required.
    •Work with vendors to insure highest quality at lowest cost. Fully versed in product cost to asses value.
    •Maintain contact list for all vendors - Includes food, supplies, linens, products with emergency contact information.
    •Hold vendors accountable for quality of work
    •Maintains equipment and tools to insure team members have the means to effectively and efficiently execute their responsibilities.
    •Responsible for achieving Health Score of 90 or above 95 on re-inspection.
    •Stations are sanitized and clean
    •Shelving is organized and labeled
    •Walk-ins and freezers are clean, rotated labeled and organized
    Floors and walls including delivery, elevator and trash room are free of trash ans mopped. Spills immediately cleaned.
    •Uniform and Appearance - Set the standard of proper appearance and personal hygiene through personal performance and expectations of team members.
    •Scheduling and HR management through PeopleMatter system

    Cost Control (Food, Supplies and Labor)
    •Reduce waste - garbage and prep audits. 360 vision of product including meat specifications arrival and prepped.
    •Properly and safely re-purpose product
    •Schedule labor to hit targets and manage to the business level of each shift. Down time is cleaning.
    •Manage use of supplies and chemicals

    PERSONAL AND PROFESSIONAL EXPECTATIONS
    •Works to abide by the Westlake Restaurant Management standards and Rodizio Grill vision and mission of providing and Abundant, Authentic experience with the highest levels of hospitality.
    •Study food trends and techniques, look for applications of these trends to Rodizio standards and theme. Read books/articles on management and leadership general and in the restaurant/hospitality industry.
    •Learn replace yourself mentality as path to personal growth
    •Speaks professionally to team members at all times. Maintains composure under pressure.
    •Listens to and has the ability to accept critical business feedback.
    •Listens to subordinates and leadership - thoughtfully evaluates and ask questions to gain clarity before making recommendations and/or implementing solutions.
    •Develops professional partnerships throughout the organization built on trust and respect.

    COMMUNICATIONS
    •Effectively use daily shift notes to inform other management of issues and as official documentation tool of the business
    •Use People Matter system to update notes and document/upload discipline "right ups" on team members.
    •Counsel in private - congratulate in public.
    •Use PM app communications tools to send official correspondence
    •Use Gather Party Management system to communicate with Party/Event Manager to insure special order, menus and scheduling meet the needs of each event.
    •Use email and text groups to correspond in a timely effective and professional manner.
    •Is direct and timely, quality with feedback both up the upstream and downstream.



    Compensation
    Based on skill and experience + Bonus opportunity and benefits
    Full benefits and vacation
    Bonus opportunities based on sales, cost of goods sold and labor cost

    WHO WE ARE:
    Rodizio Grill is a Brazilian Steakhouse "Churrascaria". The authentic Brazilian dining experience features a rotation of over a dozen rotisserie grilled meats that are carried to the table on three foot long skewers by meat servers dressed as Brazilian Gaucho's. The restaurant also features unlimited starters that are delivered to the table at seating. An unlimited fresh salad and side salad area.

    The experience is designed to be fun and affordable. Guests may choose from the "Full Rodizio" which includes the appetizers, gourmet salad area and rotation of grilled meats or salad only option. Dinner starts at $40 per person. Amazing homemade desserts are offered a la carte. The concept also features a variety of authentic cocktails and non-alcoholic specialty beverages.

    The restaurant often serves more than 1000 guests on Saturdays.

    Visit www.Rodiziogrill.com for more information
    Join us on facebook

    Requirements

    Job Requirements
    Qualification, Abilities and Experience Requirements
    * Minimum 4 years cooking experience in high volume restaurant, hotel or catering position.
    * Minimum 2 years supervisory/kitchen management or chef position in high volume dining venue.
    * Must have demonstrated vocational maturity maintaining positions and growth within previous positions.
    * Must speak English, Spanish or Portuguese also desirable
    * Must be able to demonstrate the ability and maturity to handle authority and earn respect, follow directions, recipes and support the polices and mission of the company.
    * Must be able to recognize the dynamic nature of the business and the necessity for flexibility while applying the companies policies and procedures.
    *Basic math skills are required (for computation of usage, ordering amount, % cost etc.)

    Language/Computer Skills
    *Bilingual preferred-- (English, Spanish or Portuguese)
    *Must have the ability to read, write, and communicate in English.
    *Must be computer literate -- internet and Microsoft Office
    *Require use of supplier ordering software, spreadsheets, reservations systems, POS and Party Management software.

    ? Ability to continuously stand or walk.
    ? Ability to bend, squat, climb stairs and lift frequently
    ? Ability to lift up to 50 pounds occasionally.
    ? Stay abreast of established safety practices and hazardous materials awareness.
    ? Maintain acceptable appearance and conduct standards.
    Posting ID: 548231769Posted: 2020-02-19