We are looking for a kitchen manager for our new location!
The kitchen manager reports directly to the Corporate chef. The kitchen manager is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. The kitchen manager serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills and demeanor.
Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
FOOD QUALITY
1. Ensures excellence in guest satisfaction through a commitment to exceed expectations and a hands-on, lead by example management
2. Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up.
3. Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
4. Oversee weekly and monthly inventories, and ordering of food and supplies.
5. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
6. Retains a thorough and updated knowledge of company policies & procedures, regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date.
7. Menu development, standardize recipes and presentation.
8. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
9. Identify new culinary techniques and presentations.
10. Maintaining food quality and ensuring guest satisfaction
11. Setting standards and maintaining food presentation quality at all times.
12. Ensuring that standard recipes are being followed at all times
13. Sourcing out new products and supplies to constantly develop menus
14. Constantly improving food production
15. Resolving any problems that arise in the kitchen and seizing control of a situation.
16. Recruiting staff and monitoring their performance
17. Motivating staff and maintaining discipline by example.
18. Staff management which includes hiring, training, scheduling, performance evaluation, and termination of employees.
19. Responsible for inventory, purchasing and receiving of BOH products.
20. Enforcing strict health and hygiene standards.
21. Cooperating with front of house management and service staff regarding service issues
22. Expediting during service
23. Building apprenticeship and staff development programs.
SERVICE
1. Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
2. It is the kitchen manager responsibility to participate in service education through: a. Daily line-ups; b. Quarterly menu meetings; and c. New server training programs
3. It is also the kitchen manager responsibility to train the kitchen staff to produce meals promptly.
4. The goal is to execute all tickets in 15 minutes or less.
FINANCIAL OBJECTIVES
1. It is the kitchen manager responsibility to meet the financial targets while achieving the food quality and service objectives.
2. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
3. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the kitchen manager responsibility to identify the problems and bring them promptly to the attention of the General Manager.
4. Maintaining overall food & labor cost within budgetary guidelines
5. Ensuring overall profitability of kitchen
6. Managing kitchen staff to maintain goals
FACILITY MAINTENANCE
1. Maintain a high level of cleanliness in the kitchen facilities.
2. It is the kitchen manager responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
3. The kitchen manager should make the appropriate assignments within his staff.
SUPERVISORY RESPONSIBILITIES:
1. Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit.
2. Work with Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives.
3. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
4. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
5. Use the Employee Handbook in understanding the consistent manner of communicating rules and regulations to our team.
Qualifications and Competencies
1. Degree in Culinary Arts and prior experience as an kitchen manager
2. Requires advanced knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management.
3. Strategic thinking, business acumen, Thoroughness
4. Polished leadership and speaking skills
5. Food Safety/Manager Certification
6. Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
7. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
8. Ability to write routine reports, purchase orders, menus and correspondence.
9. Ability to communicate to groups of customers or employees of the organization.
10. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.
11. Ability to solve practical problems and deal with a variety of concrete variables
Job Type: Full-time
Salary: From $40,000.00 per year
Experience level:
1 year
Restaurant type:
Bar
Fast casual restaurant
Shift:
Day shift
Evening shift
Morning shift
Night shift
Weekly day range:
Every weekend
Monday to Friday
Work Location: In person