Kitchen Manager

Summary of Position:

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Duties & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Hire, train, assist employees, enforce company policies and evaluate employee employment status with General Manager Guidelines for approval and review.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner for inventory and in compliance with Accounting and Human Resources Department.
• 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 ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed 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.
• 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
• Assist in control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• 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.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in first aid, lifting and carrying objects and handling hazardous materials.
• Perform other duties as assigned

Requirements

• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Two-year  college degree in related field and direct restaurant (BOH) experience  and/or minimum 1 year as a Team Lead or Supervisor.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Continuously work in a standing position for long periods of time (up to 4 hours).
• On occasion, be able to reach, bend, and stoop.
• Lift up to 50 pounds without assistance
• Food Allergen Certification and Manager Sanitation Certification
• Have working knowledge of the predominant language(s) of our guests. 

Benefits package:

• Medical, Dental, Vision, Life and Disability Insurance
• Paid Time Off
• Paid Sick Leave
• Holiday pay
• 401(K)
• Employee Recognition Program
• Employee Assistance Program
• Employee Discount Program