We are seeking a Kitchen Manager to join our team! You will directly supervise and coordinate the activities of workers engaged in preparing and serving food.
Responsibilities
The essential functions include, but are not limited to the following:
Guides and motivates staff to follow recipes, encourages team communication, adheres to management guidelines, and ensures prep, pantry, and mainline work together seamlessly.
Oversees kitchen crews to ensure quality standards are met.
Maintains high quality and consistency in all BOH processes. These processes include, but are not limited to, food production and delivery, equipment maintenance, and overall cleanliness.
Ensures the BOH is properly staffed, and all cooks report to work promptly.
By maintaining a positive attitude, the Kitchen Manager promotes cooperative effort, team spirit, and good morale among all Shalhoob employees BOH/FOH.
Anticipate needs and kitchen emergencies, and put plans into action to avoid interruption of the guest experience.
Follow directives from the Managing Partners & the Culinary Partner regarding adjustments in daily operations.
Identify opportunities to improve kitchen efficiency, discuss with managers, and implement those plans.
Assist the manager in catering, menus, parties, and events both on and off-site.
Aids in purchasing all BOH supplies and oversees use to ensure minimum waste.
Maintain the statutory local authority Food Hygiene Certifications.
Supervises staff in terms of cleaning, and repairs to restaurant and grounds.
Continually focuses on improving food costs. Ensures proper product rotation, utilization, and inventory to ensure minimum waste.
Maintains open communication with the butcher team about restaurant needs and fosters a collaborative team atmosphere across all operations.
Maintain and build upon existing relationships with our vendors.
Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed, and reports directly to managing partners regarding guest communication.
Communicate with other BOH and FOH managers to communicate any issues, concerns, or ideas.
Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume. May also work the line during slower seasons or off-peak times.
Understanding of the company's background and philosophy.
Qualifications:
Culinary degree or college degree preferred with a concentration in food preparation, management, nutrition, or a related field
Strong customer service skills
Ability to thrive in a fast-paced environment
Restaurant experience required
Management experience preferred
Willingness to work mornings, evenings, and weekends as required
Excellent written and communication skills
Knowledge of common food safety practices
Must be Serv Safe certified within 90 days of hire