CULINARY MANAGER

Kitchen Manager Kitchen Manager is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations. Throughout a shift, a Kitchen Manager will perform the duties of a Cook, Prep Cook and/or server when needed. Essential Job Duties: Assist customers with their orders Responsible for all aspects of food preparation (prep work and cooking) including but not limited to: Grilling items for plate lunches Cooking chicken and other hot items Scratch baking (determined by store) Cooking all items for bentos Making sandwiches/salads Making all other hot and cold foods Responsible for all aspects of the front of the house, including assisting customers with their orders and ringing up customers for their purchases (at applicable stores) Enforce sanitation procedures and product organization/rotation Training new Cooks, Prep Cooks and servers in all operational tasks Administrative duties, including but not limited to: Transfers Inventories Routine ordering Oversee back-of-the-house operations Oversee front-of-the-house operations Quality control/maintaining recipe standards Answer department phone Understand and abide by all company policies and procedures Other Job Duties: Transportation of grilled foods Pack, rotate, and label all prepared foods Bakery merchandising Cutting prepared meats for line service All aspects of set up/break down for service line Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping Restock soaps, sanitizers, and other associated chemicals Make store announcements regarding kitchen specials Perform demonstrations when necessary (sample out new items) Any tasks as deemed necessary by management Physical Requirements: ~18 years of age or older (operates heavy machinery) ~ Must be able to safely lift 40-50 lbs unassisted ~ Stand for extended periods of time (4-10 hours) ~ Push and pull up to 100 lbs Mental Requirements: Detail-oriented Organized Able to work independently and as a team member Able to multi-task Resourceful Work Hours: As determined by employee handbook May require working early mornings, evenings, weekends and holidays Occasional longer shifts (10 hours) Working Conditions: Fast-paced environment Serving area: Cool to room temperature Extremely hot and/or cold temperatures: Warehouse/kitchen (100+o F); Chill (35o F)/freezer (-10o F) Equipment: Potential Hazards: Working with hot pans/serving trays, grill, hot oven, steamer, fryer, etc. Working with chemicals for sanitation Working with knives and slicing machinery Qualifications: Education/Training/Experience: High school diploma or equivalent Three years external experience as a Cook or two years internal experience as a Cook One year supervisory experience preferred Communication: Excellent customer service skills Ability to effectively communicate with others Good phone etiquette Possess acceptable written and verbal communication skills in English Other: Accurately and efficiently complete work in a timely manner Able to multi-task Highly organized Attention to detail Able to effectively prioritize work Able to meet deadlines in a short period of time Able to quickly pick up and follow through with various projects Troubleshooting/problem-solving ability Compensation: Starting rate (as deemed by current pay schedule) or commensurate with experience.