Razzoos Kitchen Manager

Position OverviewResponsible for the overall kitchen performance of the restaurant and during each shift, and that high standards of food, procedure and recipe adherence, cleanliness, health and safety are met at all times. Ensures a positive, legally compliant, work environment in which all Razzoo’s 6-2-101 (Philosophies and Values) are upheld.Essential Duties and ResponsibilitiesEffectively implement the restaurant’s initiatives in a well organized and timely mannerHold employees accountable for their results each shiftSuccessfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activitiesEnsure a work environment that is fully in compliance with all federal, state and local lawsEnsure food handling is consistent with local and county health codes and resulting health department scores are passing without finesEnsure Razzoo’s Policies and Procedures are consistently followed by all employeesEnsure all kitchen operations of the restaurant meet the highest standards of quality each shiftEnsure restaurant is consistently appropriately staffed with qualified cleaners, server assistants, cooks, and dishwashers each shiftEnsure profit objectives are consistently achieved each shiftEnsure restaurant kitchen facility and equipment are consistently up to standard; works constructively with Razzoo’s facility team to maintain high standards within the kitchen facilitiesEnsure Zone Cleaning program is effective and being followed dailyUtilize computer on line ordering systems where requiredConsistently meet and exceed all training, quality of operations and financial results for the restaurant for each shiftManage and maintain the kitchen and server assistant schedules; costs it out to achieve budget by utilizing Labor Pro Forma: ensures staffing levels allow for quick, high standard foodUtilize Labor Tracking Sheets to monitor and track kitchen labor resultsEnsure Recipes are up to date, always out during food preparation, and being followed consistently to meet standardsMaintain food ordering book by altering ordering levels as sales fluctuate throughout the year; complete food and supply orders accurately and on schedule ensuring proper food and supply levels in restaurantManage prep levels to assure restaurant does not run out and there is no waste from over prepping; ensure prep levels keep prepped items within shelf livesCultivate and coache a kitchen team comprehensive of Razzoo’s safety guidelines; manage for a safe environmentEnsure all line procedures and plate builds are consistent to Razzoo’s high standardsConsistently perform linechecks outlined by Razzoo’s Policy( 10 am, 2 pm, and 4 pm)Oversee final plate results achieving high quality standards and results within company time standardsComplete regular inventories that are consistently accurateFollow Razzoo’s policies when hiring, orienting, and training new employeesSupport and endorse Razzoo’s Open Door Policy; ensure staff is aware of its detailsManage dish team so all dish machine operations are proper and result in consistently clean and sanitized plateware; ensures proper chemicals are being handled and used properlyHold kitchen team to uniform standards consistent with company policyInspect kitchen closes communicating concerns back to staff while keeping General Manager communicated on issues; communicate specific management team needs at manager meetingsComply with all applicable federal, state and local statutes as well as Razzoo’s policiesLicensing RequirementsABC Certification (if working FOH shifts) – as required by state or local lawsManager Food Handlers Certification – as required by state or local lawsExperience/ Education/Knowledge3 years restaurant experience in full-service restaurant environmentComputer literate, i.e., Microsoft Excel and Word; Point of Sales SystemsSuccessful completion of Razzoo’s training for this position is requiredEssential Skill/ExperienceIntegrity – must comply with cash and credit card handling policies and protect the Company’s assetsActive Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate timesSpeaking – talking to others, i.e., managers, co-workers, vendors, guests, to convey information effectivelySocial Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they doCritical Thinking – using logic and reasoning to identify the needs of a given situationReading Comprehension – understanding written communications and documentsArithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc.Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General ManagerMemorization – the ability to remember information, i.e., Company standards and procedures, Steps of Service, menu, drink offerings and recipesHandwriting – legible writing skills for various Company forms and documentsTime Sharing – the ability to shift back and forth between two or more activities or sources of informationTeam Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environmentSafety Focused – ability to adhere to Company safety standards at all timesWork Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on timeKnows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper managementPhysical DemandsMust be able to bend, stoop, lift and carry various restaurant items up to 50 lbs.Move about the dining and kitchen areas quickly and carefullyStand/walk during entire shiftClimb ladder when reaching for items that are on upper shelvesAbility to hear with accuracy over loud background noise20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objectsWorking ConditionsFast-paced environmentNarrow spaces behind bar, between dining tables and in kitchen areaSeveral guests and co-workers moving about at same timeBackground noise, i.e., guests and employees speaking simultaneously, equipment noise and background musicExposure to hot (kitchen) and cold (walk-ins) temperaturesWork with staffManage many issues and tasks(employees, guests, vendors) at the same timePay: $60,000.00 - $70,000.00 per yearBenefits:401(k)401(k) matchingDental insuranceEmployee discountHealth insurancePaid time offVision insuranceWork Location: In person #J-18808-Ljbffr M Crowd Razzoos, Llc