Kitchen Manager

Description

The position requires theKitchen Manager to support the management team with leading by example and by providing employees with the knowledge and skills necessary to create an exceptional dining experience for each guest. Provides overall leadership, supervision, and direction on shift operations to consistently meet or exceed the guest experience in relation to food safety and food quality.

Essential Duties and Responsibilities

• Provide direction, coaching and leadership for all BOH employees (including food preparation and production, safety and sanitation and company policies and procedures).
• Hires, coaches, and trains the kitchen staff to perform various assignments and handle the equipment.
• Responsible for training kitchen and concessions personnel in cleanliness and sanitation practices
• Ensures employee adherence to company policies and procedures.
• Utilizes all tools necessary to ensure quality food is prepared to recipe specification within company approved ticket times.
• Ensure the freshness of food product through proper purchasing and product rotation by following company SOP.
• Checks food storage and temperatures daily, records the temperatures on the log sheet and notifies maintenance of any issues.
• Communicates, implements, and follow up on all changes for food products and kitchen systems and procedures.
• Ensures that daily opening, mid and closing operation duties are being completed daily
• Delivers exceptional guest experience through execution of great food.
• Assist managers and General Manager with FOH duties, as necessary.
• Responsible for weekly scheduling of kitchen staff in accordance business needs, and employees' availability.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Ensure successful delivery of the daily and weekly budgets, goals, and objectives.
• Other duties as assigned.

Education and/or Experience

• 1-3 years of kitchen management required.
• Culinary arts degree preferred.
• Food Managers Certification required.
• Advanced knowledge of Food, Health and Safety Regulations.
• Availability to work during holidays, nights, and weekends with increased hours during peak times.

Requirements and Skills

• Liquor License certified is mandatory
• Food manager certificate required
• Ability to effectively communicate in English and Spanish

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The shifts will vary also depending on the needs of the restaurant.

While performing the duties of this Job, the employee is regularly required to stand; for a minimum of 10-12 hours per day, walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.


Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is occasionally exposed to moving mechanical parts; toxic or caustic chemicals; outside weather conditions and risk of electrical shock. The noise level in the work environment is usually loud.

NOTE: The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required so classified.