KITCHEN MANAGER

Kitchen ManagerActs as the Person in Charge and ensures compliance with the FDA Food Code; Responsible for achieving department goals, food safety, operating systems, customer service, and employee developmentPosition reports to Store ManagerPosition responsibilities include:Make certain employees have the tools and items necessary to perform their jobsOrder food, cleaning products, paper goods, and supplies from approved vendorsEnsure product is received, stored, and rotated following FIFO methodMaintain company standards for food production, shelf life, recipes, product quality, and presentationMake certain operating systems designed to control food cost are used to include order guides, build-to forms, time/temperature logs, and waste sheetHold employees accountable to following recipesEnsure employees use proper scoop to portion and serve food from the hot barConduct weekly inventory for cost of sales reportVerify the completion of time/temperature logs to ensure proper cooking and holding temperatures for prepared food itemsCheck and document temperature on all refrigeration equipment each shiftPractice and maintain safe food handling procedures at all timesWear non-slip shoes for every shift and hold employees accountable to doing the sameEnsure employees wear clean uniform and hair restraint at all timesHold employees accountable to cleanliness standards; delegate and monitor daily and weekly cleaning tasksEnsure the use of lids and straws on all cups when drinking beverages in the food preparation areasMaintain clear isles and walk ways in compliance with ADA Title IIIInteract with customers and employees in a respectful, courteous manner, creating a friendly atmosphereLead by example by frequently washing hands throughout the shift, wears clean disposable gloves on both hands at all times when handling ready-to-eat foodsEnsure the availability and quality of hot bar items and prepared foodsSpeak honestly and act with integrity at all timesEffectively communicate procedures, promotions and new products to employeesEarn the trust of others through open, honest communication and good follow through.Make Store Manager aware of weekly schedule changes, employee request offs, and confirm accuracy of hours workedTreat employees with dignity and respect at all timesRecognize employees for a job well doneVerify new hire training schedule meets company expectationsUtilize training materials to train and develop employeesPrepare and present monthly food service training topics for store meetings.Train employees on safety procedures and proper use of kitchen equipment, knife handling, and grease disposalMake certain performance reviews occur for staff as required by company standardsSupport the team with hands-on management style and lead with a sense of urgency and purposeComplete responsibilities within established deadlines and maintain commitmentsPerform additional tasks as assignedCompliance to company standards, systems, procedures, and policiesAbiding by company policies and procedures; Must be reliable and punctual in reporting to work as scheduled; enforce company time and attendance policyEducation, Experience and Qualifications:· 2+ years prior management experience in a food service operation or proven experience in food service operations with Cubby's.· Current SERV safe certification required· Must be 18 years of age or older to work with kitchen equipment· Capable of using knives, slicers, and other food preparation equipment· Must maintain a current, valid, and unrestricted driver's license with an insurable driving recordKnowledge, Skills and Abilities:· Able to provide excellence in service, perform basic mathematical calculations, read and write, and understand and follow instructions· Must be detail-oriented and accurate· Must have good interpersonal and problem-solving skills· Ability to multi-task effectively in a busy environment· Responsible, dependable, and adaptable to changeDisclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this position. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.