Kitchen Manager - Urban Meyer's Pint Dublin

JOB TITLE: Kitchen Manager

EMPLOYER
:
Saucy Pint House

SUMMARY: Oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

DUTIES AND RESPONSIBILITIES:

• Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation.
• Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
• Monitors and maintains line portioning and quality.
• Prepares a variety of cuisine utilizing skill and creativity.
• Coordinates with staff to ensure guest expectations are met or exceeded.
• Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Establishes procedures, prepares and coordinates schedules, and expedites workflow.
• Assists with hiring, training, motivating, and rewarding kitchen staff.
• Ensures all necessary reports and forms are completed daily.
• Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
• Orders kitchen materials and ingredients based on the menu and market demand.
• Maintains adequate inventory levels and conducts weekly inventories.
• Works with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal.
• Scheduling shifts by business hours, days, and occasions.
• Performs other related duties as assigned by management.

QUALIFICATIONS:

• Graduate of a culinary school preferred.
• Three to six years related experience or equivalent.
• Current knowledge of regional and national trends in food and beverage.
• Thorough knowledge of all food preparation techniques and styles.
• Demonstrated proficiency in supervising and motivating subordinates
• Basic competence in subordinates’ duties and tasks
• Good judgement with the ability to make timely and sound decisions
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Commitment to excellence and high standards
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• Acute attention to detail
• Strong organizational, problem-solving, and analytical skills
• Ability to manage priorities and workflow
• Ability to effectively communicate with people at all levels and from various backgrounds.

COMPETENCIES:

• Customer Service--Manages difficult or emotional customer situations;
  Responds promptly to customer needs;
  Solicits customer feedback to improve service;
  Responds to requests for service and assistance;
  Meets commitments.
• Managing People--Includes staff in planning, decision-making, facilitating and process improvement;
  Takes responsibility for subordinates' activities;
  Makes self available to staff;
  Provides regular performance feedback;
  Develops subordinates' skills and encourages growth;
  Solicits and applies customer feedback (internal and external);
  Fosters quality focus in others;
  Improves processes, products and services;
  Continually works to improve supervisory skills.
• Planning/Organizing--Prioritizes and plans work activities;
  Uses time efficiently;
  Plans for additional resources;
  Sets goals and objectives;
  Organizes or schedules other people and their tasks;
  Develops realistic action plans.
• Quality--Demonstrates accuracy and thoroughness;
  Looks for ways to improve and promote quality;
  App…