Trapeze is seeking an Experienced Kitchen Manager.
SUMMARY OF POSITION:
Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
DUTIES & RESPONSIBILITIES:
Ensure that all food and products are consistently prepared and served according to Trapeze recipes, portioning, cooking and serving standards.
Fill in where needed to ensure guest service standards and efficient operations.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Work with restaurant managers to plan menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.Responsible for training kitchen personnel in cleanliness and sanitation practices.
Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Prepares hot and cold foods following company recipes and portioning requirements.
Responsible for observing and testing foods to ensure proper cooking.
Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
QUALIFICATIONS:
A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Proven experience as a Sous Chef or in a similar role in a fast-paced kitchen.
Strong knowledge of cooking techniques and culinary best practices.
Excellent leadership, communication, and organizational skills.
Ability to work well under pressure and handle multiple tasks.
Flexibility to work evenings, weekends, and holidays as needed.
Possess valid food handling certificate if required by state and federal regulations.
All interested, qualified applicants are encouraged to send their resume and current photo via email. We look forward to creating great food with you!
Due to the nature of our business, you must be 21+ to apply.