Kitchen Manager

Reporting Relationships Position Reports to: General Manager, General Kitchen Manager Subordinate Staff: Expediter, receiver, preps, line cooks, food runners, pantry and dishwashers. Basic Functions Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques. Essential Functions Prepares daily production list. Ensures that all stations remain stocked before and during the meal period. Verifies that kitchen staff follows all recipes and portions servings correctly, according to menu specifications. Keeps kitchen, dish, and storage areas clean and organized. Places food and supply orders as directed. Receives product by verifying invoice and freshness of merchandize. Hires and trains employees to company standards. Sets excellent customer service and work examples. Actively participates as member of management team. Manages staffing levels throughout shift. Oversees kitchen labor and food cost to budgetary requirements. Performs additional responsibilities, although not detailed as requested by the General Manager at anytime. Qualifications Knowledge College or culinary training or extensive cooking and production experience. State certified in Food Service Sanitation Commitment to quality service, and food and beverage knowledge. Basic math skills. Knowledge of basic training techniques. Awareness of local, state and federal health and sanitation laws. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. A minimum of 2 years working in a food preparation position. Skills/Aptitudes Professional communication skills, oral and written. Actively supervises, motivates and disciplines employees. Assists with hiring and training of all new employees. Ability to work in a high energy and demanding environment. Organization and leadership skills. Demonstrates strong leadership skills and is a team player. Works well under pressure. Can effectively solve problems. Able to take direction. A minimum of two years working in management. Working Guidelines 90% of the time standing. 10% of the time sitting. Direct contact with guests, managers and employees. Behaves professionally and can be flexible in a changing environment. Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly. Must speak fluent English. Spanish bilingual preferred. Must be able to hear with 100% accuracy with correction. Must be able to see to 20/20 vision with correction. Travel may be required for occasional deliveries, visits to other locations, or company meetings. Excellent attendance is required with schedule flexibility determined by business needs. Level Can work independently with little supervision. Non Essential Duties and Functions Use of a Point of Sale System Computer Competency (MS Word and MS Excel) #J-18808-Ljbffr