Kitchen Manager

SUMMARY

The Kitchen Manager helps direct the food service

activities and back of house operations of the restaurant and market in

accordance with company guidelines regarding operating procedures, food

preparation and product specification, sanitation and cleanliness,

profitability, and employee relations. The Kitchen Manager must perform

duties in compliance with all applicable sanitation, health, and

personal hygiene standards. He / she is responsible for appropriate use

of kitchen and restaurant supplies and equipment to minimize loss,

waste, and fraud.

DUTIES AND RESPONSIBILITIES

To perform

this job successfully, an individual must be able to perform each

essential duty satisfactorily. The duties and responsibilities of this

position include but are not limited to those listed below. Other duties

may be assigned as needed to accommodate the smooth flow of operations

within the company:

1. Under direction of Operations Director, ensures

that the kitchen and food service area is functional and meets all

quality standards on a daily basis including, but not limited to

cleanliness and sanitation, guest service and execution of food service.

2.

Follow and ensure kitchen employees follow Standard Operating

Procedures (SOP) for all aspects of the kitchen and food service area.

Monitor consistency and adherence to recipe and food specifications,

guest safety, employee safety, cleanliness, sanitation and food safety,

ordering, receiving and storage procedures.

3. Complete kitchen

schedules based on labor proformas that both meet the needs of the

business and achieve labor cost guidelines. Ensure proper staffing

levels for each shift.

4. Supervise all kitchen employees on the

shift. Ensure employees adhere to uniform standards and company policies

as stated in employee handbook.

5. Conduct food inventories.

Monitor proper inventory levels and adjust par and ordering guidelines

based on demands and changes in business. Monitor food inventory for

waste and theft. Maintain and update waste log on a regular basis.

Report issues to GM.

6. Complete food orders using order guides.

Establish par levels with use of product mix reports. Follow receiving

guidelines when food orders arrive. Check product to ensure the

restaurant's quality, correct quantity and proper specification.

7.

Oversee relationship with vendors and insure quality standards for

products are met. Maintain price book and hold vendors to fair and

reasonable pricing for all products and services.

8. Ensure all

food is labeled, dated and stored properly in accordance with federal,

state and local health code regulations. Ensure product is not expired

or out of date.

9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs.

10.

Complete accurate prep sheets on a daily basis. Ensure recipe book is

used and food is prepared according to the restaurant's standards and

recipe specifications.

11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions.

12. Ensure recipes are accurate and match theoretical costs.

13.

Assess repair and maintenance needs of the kitchen or equipment and

alerting management of any needs or unsafe working conditions.

14. Assist in the development of standard recipes and food preparation procedures.

15.

Assist in recruiting, hiring and development of all BOH staff. Give

performance feedback to employees on a weekly and monthly basis. Oversee

BOH staff training and development programs.

16. Ensure all new

kitchen employees and managers in training (MIT’s) are properly trained.

Communicate with the management team on development and progress of

certified trainers and MIT’s. Assist with completion of weekly reviews,

testing and any other assigned paperwork associated with the training

process.

17. Comply with established sanitation standards, personal hygiene, and health standards.

18.

Must maintain skills necessary to safely and efficiently operate

kitchen and restaurant equipment and machines used in the performance of

this job.

19. Assist management in completing accurate and

necessary daily, weekly and monthly paperwork associated with the back

of the house.

SUPERVISORY RESPONSIBILITIES

1. Directly

supervises 8 to 20 employees of the kitchen staff and MIT’s in BOH.

Carries out supervisory responsibilities in accordance with the

organization's policies and applicable laws. Responsibilities include

training employees; planning, assigning, and directing work

responsibilities, and following up with the management team.

2.

Acts as mentor in directing subordinate employees with advice or

solutions to difficult problems in areas such as job performance.

QUALIFICATIONS AND REQUIREMENTS

Kitchen

management experience in restaurant, retail, food service or the

hospitality industry is recommended .The requirements listed are

representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with

disabilities to perform the essential functions.

1. Supports the Mission, Vision, Values and Culture of the restaurant.

2.

Provides leadership for employee relations through effective

communication, coaching, training, and development. Develops trust and

credibility. Exhibits honest and ethical behavior and motivates others

to behave honestly and ethically.

3. Provides leadership for problem resolution to facilitate faster improvements and improved working relationships.

4.

Ensures compliance with company standards for safety and sanitation,

organization, quality, timeliness, cost control and waste reduction.

5. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment.

6. Assesses and /or corrects unsafe working conditions, equipment repair and maintenance needs.

7. Maintains confidentiality of all proprietary restaurant operations, programs and materials.

8. Maintains quality assurance and compliance with all regulatory requirements.

9.

Ensures compliance with current laws and policies to provide a work

environment free from sexual harassment and all illegal and

discriminatory behavior.

10. Creates a harmonious work environment for all employees.

11. Uses tactful, appropriate communications towards direct reports, vendors and guests.

12. Follows up as appropriate with employees or guests regarding reported complaints, problems and concerns.

13.

Completes requirements for training, acceptable attendance, uniform and

dress codes including personal hygiene, and other work duties as

assigned.

14. Utilizes effective time management; reports to work on time and completes assigned duties within designated time frames.

15.

Uses good judgment and integrity in decision making; Makes clear,

consistent and transparent decisions; Able to identify relevant from

irrelevant information and make timely decisions.

16. Must exhibit

effective leadership skills, motivate others, demonstrate a high level

of business acumen and develop trust and credibility with subordinate

employees and peers.

17. Must exhibit honest and ethical behavior and expect same from others.

18.

Must demonstrate effective oral and written communication skills and

actively listen; must clearly and effectively share information.

19. Weekend and evening work will be necessary.

20. Must have reliable transportation.

EDUCATION / TRAINING / CERTIFICATIONS

1. A high school diploma or equivalent preferred.

2. Must be at least 21 years of age and provide a current and legal form of identification to verify age.

3. Must attend orientation and agree to policies and procedures as outlined in the restaurant's Employee Handbook.

4. Must successfully complete assigned Kitchen Manager Training Program.

5.

Must obtain ServSafe food sanitation certification and food handler’s

permit as required by federal, state or local regulations.

PHYSICAL / COGNITIVE / VERBAL SKILLS

The

Kitchen Manager must have the ability to effectively communicate in the

English language, so as to be able to direct staff and provide

information to the guests. He/she must have proficient reading and

writing skills. He/she must have the ability to read and comprehend

simple instructions, short correspondence, and memos and the ability to

write simple correspondence. He/she must have the ability to effectively

present information in one-on-one and small group situations to guests,

clients, and other employees of the organization. He/she must be able

to calculate figures and amounts such as discounts, interest,

commissions, proportions, percentages, and volume as well as the ability

to apply concepts of basic mathematics.The employee must have the

ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull

items weighing 50 pounds or less. The employee must regularly lift

and/or move up to 10 pounds, frequently lift and/or move up to 25

pounds, and occasionally lift and/or move up to 50 pounds; Manual

dexterity, the ability to talk and hear and the ability to follow

written and oral instructions and procedures are required. The employee

is frequently required to taste or smell.

Job Type: Full-time

Salary: $55,000.00 - $65,000.00 per year

Benefits:

• Employee discount
• Paid time off

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Bardstown, KY 40004: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

Stay, dine and be entertained! Since the late 1700s, the Old Talbott Tavern, located in historic Bardstown on Court Square has provided shelter, food and drink to Kentucky travelers.