Kitchen Manager

Job Summary The Kitchen Manager is in charge of the overall operations for the kitchen area of a restaurant. Their goal is to ensure the kitchen runs smoothly and complies with safety regulations and assist with ordering food, preparing menus, as needed, and monitoring their kitchen team. Their experience with culinary, management, and organizational abilities will drive their success in this role. Essential Duties and Responsibilities Lead the team in food preparation to produce food consistently of high quality, taste, and presentation. Responsible for the food quality throughout the process using HCAPP practices. Assist in training the kitchen and restaurant staff on the proper methods of food preparation, handling, and storage. Assists in managing the day-to-day operations in the kitchen. Assist in establishing goals for the kitchen and anticipate trends, enact approved profit-oriented and cost-saving ideas and activities Establish and require strict adherence to health department and restaurant food handling guidelines. In conjunction with the Executive CorporateChef, help develop special menus and ensure adherence to recipes and product specifications. Train kitchen staff on all new menu items. Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems. Complete daily food orders based on events and projected levels of business. Conduct regular inspections on the entire kitchen and act promptly to correct deficiencies found during the inspection. Operates within the assigned budget and operating expenses including controlling labor cost Ability to interact positively with supervisor, management, and coworkers to promote a team effort Ability to produce a high volume of work in a timely manner which is accurate and complete and of high quality Remains aware of current developments, methods, and trends in culinary arts. Assists with customer relations and problem-solving. Makes an extra effort to help guests and displays patience and understanding with interacting with guests who may have a problem. Effectively and appropriately uses own time and organizational, human, financials equipment and supply resources. Safely handle and oversee preparation of shellfish and seafood in compliance with food safety standards. Qualifications Proficient understanding of professional cooking and knife-handling skills Must be able to speak read and understand intermediate-level cooking directions Commitment to quality service,food, and beverage knowledge Understandingknowledge of safety, sanitation, and food handling procedures Ability to work in a team environmentto work calmly and effectively under pressure Must be able to work nights, weekends, and some holidays Must have problem-solving abilities, be self-motivated and organized Takes pride in the workplace as demonstrated by keeping the area neat and tidy Encourages and promotes positive behaviors in coworkers Takes ownership of the job by maintaining efficiency,and quality of work by showing accountability for all functions of the job Physical Demands Be able to work in a standing position for long periods of time Ability to move, and transport food carts, equipment, and supplies Be able to reach, bend, stoop, frequently lift up to 35 pounds, and occasionally lift/move 50 pounds Capable of working in extremely hot or cold environments Education/Experience Required Serve Safe Manager certification Two years of previous kitchen management/supervisory experience Six months high volume restaurant experience Basic computer knowledge #J-18808-Ljbffr