Kitchen Manager

Requirements Job summary

• Responsible for managing all staff in the kitchen: delegating responsibilities to others, scheduling, hiring, training, disciplining, firing, allowing time off, wage increases, etc.
• Ensure Food Safe Certifications for kitchen staff
• Responsible for keeping up with ordering and keeping inventory at a level in which there is minimal waste.
• Responsible for preparing for banquets and maintaining proper timing on regular menu items during kitchen hours of operation.
• Expected to know every recipe involved in the station. Must follow recipes and portion control guidelines.
• Responsible for delegating the following tasks: setting up stations, restocking items, must organize, sanitize and clean the kitchen, storage areas and coolers. Must place and arrange food and garnish on the plate to meet the ideal presentation.
• Ensure all health & safety & foodsafe handling policies are followed
• Required to do incident reporting and keep records for WCB purposes
• Assist owners with other restaurant duties as requested.

• Responsible to train and assist kitchen staff to prepare menu dishes. Assumes 100% responsibility for quality of products served.
• Stock and maintain sufficient levels of food products.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Follow proper plate presentation and garnish set up for all dishes. Handle, store and rotate all products properly. Track and report any food waste.
• Open and/or close the kitchen properly and follow the checklists for kitchen stations.
• Perform related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by owners.
• Coordinate with all department heads and operations manager.
• Ensure maintenance issues are communicated for action.

Please use the contact information as directed in the listing.
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