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 cleanlinessDuties and Responsibilities:Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standardsProvide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employeesFill in where needed to ensure guest service standards and efficient operationsPrepare all required paperwork, including forms, reports, and schedules in an organized and timely mannerEnsure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programsWork with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu itemsEnsure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and proceduresControl food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control proceduresOversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basisSchedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are metBe knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and proceduresOversee the training of the kitchen personnel in the safe operation of all kitchen equipment and utensilsResponsible for training kitchen personnel in cleanliness and sanitation processResponsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areasCheck and maintain proper food holding and refrigeration temperature control pointsProvide safety training in first aid, lifting and carrying objects, and handling hazardous materialsQualifications:Be 21 years of ageA minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediterAt least 6 months experience in a similar capacityMust be able to communicate clearly with managers, kitchen and dining room personnel, and guestsBe able to reach, bend, stoop and frequently lift up to 50 poundsBe able to work in a standing position for long periods of time (up to 9 hours) #J-18808-Ljbffr Hunter Super Techs - TurnPoint