Kitchen Manage

Benefits:

• Competitive salary
• Employee discounts
• Free food & snacks
• Profit sharing
• Training & development

This position may be Full Time: (Depending on Experience wages are $20.00
-23.00 /hr)

A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen manager’s will interview and assist in the hiring of BOH staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the company standards are upheld: the food appearance is excellent and cooked properly, the proportions are correct, and food is cooked and served quickly.

Kitchen managers also make sure the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Cooks and Dishwashers report to this position.

Kitchen managers may perform some office work: reviewing and record food costs. Monitor the "FOOD WASTE SHEET" tracking waste. Track employee hours, doing their best to optimize profit for their company and create the best dining experience possible for guests.

Our goal is to provide exceptional food and service in a clean and inviting family atmosphere. We provide our guests a relaxed feeling for conversation and belonging.

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and styling standards.
• Responsible for ordering food products according to predetermined product specifications and received in correct amounts. Condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper purchasing of products from approved vendors, product storage procedures, standard recipes, portioning and waste control procedures. Checking and maintaining proper food rotation, holding and refrigeration temperatures.
• Fill in where needed to ensure guest service standards are excellent.
• Work with restaurant managers to plan and correctly price menu items. Establish portion sizes and prepare recipes for new cafe items.
• 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.
• Assist with employment, raises, promotions and termination decisions. This will include interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner (when applicable).
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule BOH 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 the safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
• Attends all scheduled employee meetings and brings suggestions for improvement.

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
• Strong leadership skills.
• Possess strong organizational and decision-making skills.
  
  Works well in fast-paced setting.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly and effectively.
• 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.
• Must have exceptional hygiene and grooming habits.
• HAACP – Serve Safe certified (or test is scheduled within 3 months)

Our primary objective in the restaurant business is to provide our guest with a dining experience that exceeds their expectations by serving great food with outstanding hospitality and service.

The above declarations are not intended to be an all-inclusive list of the duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to describe the general nature of the job.

Revised 01/01/2025