Kitchen Manager- Cleveland Area

Location: 3190 W 63rd St, Cleveland, OH, 44102, United States Base Pay: $55,000.00 - $60,000.00 / Year Employee Type: Full Time Exempt Description Responsible for management of back‑of‑house restaurant operations, including ensuring excellent food, service, and staff. Financial planning and performance of kitchen operations: Responsible for achieving the restaurant’s established food cost objectives as measured by financial statement results. Completes weekly food inventory to generate cost of sales reports. Identifies food cost issues through weekly variance reports and proactively resolves the problems. Accountable to ensure invoices are entered timely and accurately into Restaurant 365. Ensures accurate kitchen staffing levels following labor budgets and maintains acceptable turnover levels as established. Prepares and maintains weekly labor projections per business forecasts and predetermined budget. Utilizes 7 Shifts Labor Proforma to monitor forecasted sales, scheduled hours vs. actual hours, dollars, and percent each day; reacts quickly to meet prime labor targets for the week. Responsible for restaurant systems, policies, and procedures designed to affect control of restaurant costs and expenses. Customarily exercises discretion and independent judgement to ensure sound operations. Requirements Development, performance, and morale of the kitchen management team and staff Ensures that performance reviews occur every six months for Assistant Kitchen Managers and as required by company standards for staff. Ensures back‑of‑house schedules are completed in & Shifts for the General Manager's review and posted by the established company deadline. Ensures that the Assistant Kitchen Managers meet performance standards in accordance with the Barrio Tacos Competency and Task Review. Assists in creating action plans and individual development plans with Assistant Kitchen Managers. Focuses on retaining quality kitchen employees by providing opportunities for growth and development. Makes recommendations that are "given particular weight" for hiring and firing employees within respective departments. Provides "added value" to the restaurant by building relationships, supervising, coaching, and mentoring of management team and staff. Maintains a high‑energy atmosphere to improve morale and ensure labor budgets are met. Implement recognition programs for kitchen employees to reward contributions toward Barrio Tacos' goals and objectives. Communicates company mission and philosophies; exemplifies Barrio Tacos management traits through behavior and leadership. Compliance with Barrio Tacos systems, standards, procedures, and policies Provides a leadership climate that promotes fair and consistent application of company policies and procedures. Leads by example in behavior as established in the Employee Handbook, Best Practices, and Standard of Operations Manual, and holds others to the same level of accountability. Ensures food product quality standards are met, and products are purchased from approved vendors. Maintains security of kitchen operations through zoning, enforcement of waste control, product receiving, and restaurant security policies. Ensures that required operating and policy manuals are maintained and available at the restaurant. Responsible for ensuring line checks are completed prior to each lunch and dinner shift. Makes certain that Barrio Tacos safety and security procedures are communicated and practiced by kitchen employees while they perform their job duties. Works closely with the management team to enforce adherence to Barrio Tacos specs and standards. Must be reliable and punctual when reporting for work as scheduled. Ensures completion of all required documentation in compliance with payroll, labor laws, and personnel policies. Sanitation, appearance, and maintenance of kitchen and equipment Makes certain all Assistant Kitchen Managers are ServSafe certified. Upholds Barrio Tacos' cleanliness and safety standards through employee accountability and the utilization of restaurant checklists. Facilitates kitchen evaluation preparation and takes corrective action to variances within the established time frame. Directs and monitors daily and weekly sanitation programs and ensures completion of tasks. Ensures that sanitation supplies and equipment are available to staff so they can perform to standard. Maintains sanitation and operational standards of all kitchen equipment and ensures the existence of a maintenance logbook. Ensures sanitation meets or exceeds specifications of local health department standards and corrects any inspection variances within 24 hours. Guest service and satisfaction Promotes a strong service culture and provides hands‑on leadership. Ensures availability of daily menu items to meet the demands of business by following company systems to include ordering to established pars, following standard inventory sheets, and completing both master and line prep lists. Maintain food production standards, shelf life, recipe ingredients, product quality, and presentation as determined by Barrio Tacos systems and procedures. Never allow products that have exceeded Barrio Tacos shelf life standards to be served. Makes certain that food delivery and cooking time standards are achieved as measured by ticket times. Performs "concurrent duties" of non‑exempt tasks during appropriate times to ensure guest satisfaction while in charge. Maintains communication within the restaurant Effectively communicates rollout procedures for promotions, specials, and menu changes to staff and management team through shift meetings to ensure awareness. Participates in manager meetings a minimum of once per week. Participates in company‑scheduled monthly Kitchen Manager meetings and manager seminars as scheduled. Maintains the verbal communication necessary on the line to prevent long ticket times. Conducts one‑on‑one with the kitchen management team at least once each period. Makes time for monthly one‑on‑ones with Assistant Kitchen Managers accountable for their completion. Participates in weekly manager meetings to encourage teamwork and effective communication amongst the team. Maintains confidentiality of all company information and is forthcoming in reporting all policy or procedure violations or wrongdoing to the General Manager. Limits of authority You may make no expenditures other than for the supplies necessary for the ongoing operation of the restaurant from approved purveyors. May not sign contracts on behalf of the company. May not discharge or change the wages of any employee without consulting with the General Manager. You may not accept payment for goods or services from any purveyor or gratuity from a guest without permission from the Area Director. General Working Conditions Shift Length: varies; 10+ hour shifts. Flooring: cement, tile, and hardwood floor. Lighting: adequate and overhead. Miscellaneous: Subject to wet floors, temperature extremes, and loud noise. Physical Requirements

• 1-2X per shift) Infrequent.
• 3-12X per hour) Occasional.
• 13-30X per hour) Frequent.
• 30+X per hour) Continuous.

Floor to waist: up to 120 lbs (1-2X per shift). Floor to waist: up to 50 lbs (3-12X per hour). Waist to shoulder: up to 120 lbs. Waist to shoulder: up to 20 lbs. Waist to shoulder: up to 15 lbs. Shoulder to overhead: up to 20 lbs. Shoulder to overhead: up to 20 lbs. Shoulder to overhead: up to 5 lbs. Shoulder to overhead: up to 10 lbs. Carry: up to 25 lbs. Carry: up to 30 lbs. Push/pull: up to 120 lbs. Push/pull: up to 60 lbs. Standing: X. Walking: X. Sitting: X. Bending: X. Reaching: X. Squatting/kneeling: X. Fine manipulation: X. Additional Requirements Medium to heavy strength range. Capable of using knives, slicers, and other food preparation equipment. Prior experience in Barrio Tacos kitchen operations. Ability to perform the essential functions of the following positions: Salad, Broiler Cook, Fry Cook, Prep Cook, Expo/Food Runner, Window/Wheel Person, and Sauté Cook. Previous reviews in good standing. Reading, writing, basic math, and excellent verbal communication skills. Capable of using computer and point‑of‑sale systems. Able to respond in emergency situations to avoid imminent danger to self and others. Responsible, dependable, and flexible in scheduling. #J-18808-Ljbffr GOEBEL FIXTURE COMPANY