Kitchen Manager

The Kitchen Manager is a strong leader and motivator.
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.
The Kitchen Manager is responsible for overseeing all Cooks, managing and assuring
that all cooking procedures and recipes are followed according to Batch & Brine
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 restaurants recipes, portioning, cooking and serving standards.
The Kitchen Manager is 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 restaurants receiving policies and
procedures.
The Kitchen Manager controls 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,
The Kitchen Manager fills in where needed to ensure guest service standards and
efficient operations.
The Kitchen Manager works with restaurant managers to plan and price menu items.
The Kitchen Manager establishes portion sizes and prepares standard recipe cards for all
new menu items.
The Kitchen Manager ensures that all equipment is kept clean and kept in excellent
working condition through personal inspection and by following the restaurants
preventative maintenance programs.
The Kitchen Manager makes employment and termination decisions, including
interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
The Kitchen Manager provides orientation of company and department rules, policies
and procedures and oversees training of new kitchen employees.
The Kitchen Manager prepares all required paperwork, including forms, reports and
schedules in an organized and timely manner.
KITCHEN MANAGER REQUIREMENTS:
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)
KITCHEN MANAGER RESPONSIBILITIES:
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 (Batch & Brine Tee-shirt, cap or bandana, non-tattered
jeans, and 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, i.e., over easy, sunny side up
All meats must be cooked at the proper temperatures, steaks should be at the
proper times, i.e., 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