Kitchen Manager

Company Summary: Maya Developers, owners of many well-established properties in the Florida market has partnered with Legacy Ventures Restaurants to manage multiple food and beverage outlets in the Crystal River, Florida market. We are looking for Assistant Kitchen Managers and Kitchen Managers. Come join this team that fosters cross functional empathy, teamwork, is supportive and respectful and treats every shift like a shared performance rather than a solo grind. We love our current team but are always searching for the next star of the shift.


Position Summary: Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. The Kitchen Manager will provide insight into the Company culture through established policies and procedures. This position is responsible for maintaining food quality while promoting consistency and excellence by using the established recipes and procedures. This manager will ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. This manager will maintain a safe, orderly and sanitized kitchen and will demonstrate this by example, using proper food-handling techniques.


Primary Duties:

• Prepares daily production list.
• Ensures that staff keeps all stations stocked before and during the meal period.
• Verifies that kitchen staff follows all recipes and portions servings correctly.
• Expert management of the expo and ticket lines - ensuring timeliness, consistency and quality in every dish that leaves our kitchen!
• Keeps kitchen, dish, and storage areas clean and organized.
• Places food and supply orders as directed.
• Receives product be verifying invoice and freshness of product.
• Hires and trains employees to company standards.
• Sets excellent customer service and work examples.
• Actively participates as a member of the management team.
• Manages staffing levels throughout shift.
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef/General Manager at any time.
• 90% of time standing and 10% of 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.

Qualifications:

• College or culinary training preferred.
• A minimum of 1 year working as a KM or AKM in high volume kitchen.
• Proven track record of developing and driving team performance in BOH
• Extensive cooking and production experience is a must.
• Commitment to quality service, and food and beverage knowledge.
• Basic math and computer skills. Toast/Micros/Shift4 experience a plus.
• 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, fryers, slicer, knives, burr mixer and dish machine.
• Ability to work in a high-energy and demanding environment