Kitchen Manager

The Kitchen Manager is responsible for managing the daily operations of the kitchen and culinary functions, including the selection, development, and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies and are responsible for the quality of food while ensuring seamless operations.

The Kitchen Manager reports to the Operating Partner and Regional Chef.

What you'll do

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• Ensure and enforce the highest standards of service efficiency, sanitation, and training and safety practices.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Estimate and calculate labor, and food and beverage costs.
• Complete efficient provisioning and purchasing of supplies, maintain appropriate par levels of all kitchen products & supplies. Manage inventories and receiving.
• Responsible for coordinating and production of events and functions.
• Ability to perform all responsibilities of each position in the kitchen.
• Oversee the setup of stations and production of menu items.
• Ensure proper plate presentation and adherence to product specifications and recipe guidelines.
• Responsible for appropriate ticket times, quality and consistency of products, and waste prevention; ensure the highest quality product reaches our guests and meets specifications.
• Ensure that the kitchen is properly cleaned on a regular schedule, food is stored or disposed of properly; is responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Ensure accurate completion of culinary schedules in accordance with forecasted business volume.
• Direct hiring, supervision, development and, when necessary, termination of employees.
• Develop employees by providing ongoing feedback, coaching, establishing performance expectations and by conducting performance reviews.
• Conduct orientation, explain the PopStroke philosophy and oversee the training of new employees.
• Understand and utilize all safety and sanitation practices as defined in the safety program and report any accidents.
• Investigate and resolve complaints concerning food quality and service or issues on the golf courses.
• Immediately rectify and/or report any unsafe working conditions, accidents, operational needs, and equipment or aspects of the kitchen in need of repair.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.
• Adhere to all company policies and procedures as established in the Employee Handbook.
• Perform other duties and tasks as assigned or determined by the General Manager and moves with a sense of urgency.

Qualifications

• Minimum of 7 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter with a minimum of 3 years in a management/supervisor role
• Culinary degree strongly preferred
• Excellent leadership skills
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports
• High familiarity with kitchen equipment, processes, and health and safety guidelines
• Able to delegate tasks effectively and assist when needed
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• Ability to work well in a fast-paced setting and handle the pressures of simultaneously coordinating a wide range of activities, ability to recommend appropriate solutions
• Must possess good communication skills for dealing with diverse staff
• Active Serve Safe Manager certificate
• A commitment to achieving company objectives in sales, service, quality, the appearance of facility, sanitation, and cleanliness
• Knowledge of computers (MS Word, Excel, Outlook, Outlook Calendar).
• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time.