Kitchen Manager

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As kitchen manager your job is to lead employees to succeed and exceed our expectations. The role requires a strong focus on organization and detail. You will lead approximately 25 people, set the tone for the team and build a workforce that balances hard work with fun. You are expected to identify talent for promotion, define responsibilities in greater detail, and constantly communicate with your General Manager.

Regular monthly meetings with key BOH employees, problem‑solving and innovative thinking are essential components of the role.

• Ensure that food, beverage, and produce procurement is of quality and complies with Mellow Mushroom specifications.
• Look for ways to improve food quality without significantly adding to overall food costs.
• Ensure that food costs are not above standards set forth by Management.
• Ensure that paper goods costs are monitored.
• Establish proper Par levels to ensure we do not unnecessarily run out of kitchen items, e.g. Coke products, paper products, limes & lemons, etc.
• Verify with vendors that the cost of delivered goods is the actual established price.
• Make certain that we are advised of price changes, e.g. cheese.
• Organize kitchen paperwork (e.g., par sheets, ordering info) so anyone can perform functions in your absence.
• Conduct Spot Inventory each Monday morning for ordering purposes and again on the last day of the month, entering the data into the computer by the following Wednesday.

• Ensure there is a competent leader on the clock at all times.
• The leader should share our interests, e.g. labor costs and avoid unnecessary time waste.
• Review orders and confirm that kitchen/FOH employees ring items correctly at the right price (e.g., ½ & ½ pies, salad add‑ons).
• Ensure portion controls are in place to aid in food costs.

• Confirm that BOH employees know the recipes for sauce, proper dough tray methods, etc.
• Set dough par levels reflecting sales levels with a safety factor.
• Rotate inventory to avoid waste and poor quality.
• Ensure all prepped items are initialed, dated, and prepared according to specifications (e.g., onions and peppers sliced properly, romaine lettuce washed and cut).

• Ensure that hoagies, salads, and pizzas are produced expeditiously.
• Coordinate ticket handling between people on the pizza line (e.g., large tickets produced as a group; mega veggies made before cheese pizzas).

• Ensure a shift leader or manager with the communication and organizational skills needed to send food correctly—ticket times, appearance, accuracy.
• Tickets identifying parties of six or more require ownership by a pizza‑line employee; that owner expedites the ticket at all stations so food arrives simultaneously without mistakes, especially during lunch.

• Invent menu items approved by management that are not currently on the menu (e.g., Portobello pizza, stuffed mushrooms), at least one per month for all stations (salad, hoagie, pizza).

• Ensure each BOH employee is proficient at producing all food; training should work both directions (Pizza–Grill and Grill–Pizza).
• Terminate employees unable to learn methods and procedures.
• Personally train new hires; do not schedule them to work when you are not in the kitchen.
• Develop a training program that certifies employees.
• Periodically grade each kitchen employee on their work—speed, accuracy, presentation, menu knowledge.

• Be prepared for the health inspector at any time; know critical violations identified by an asterisk on Form DBPR HR 5022‑015.
• Maintain compliance with updates; the kitchen should pass health inspections without major problems.
• Enact daily deep‑cleaning tasks (e.g., Sunday morning grill hood).
• Keep coolers and freezers properly clean at all times.
• Ensure work areas are free of food scraps, especially grill & salad areas.
• Make kitchen areas visible to the floor—customers are swept and free of food products.

• Ensure salt is always in the softener (purchased at Costco).
• Keep the dishwasher free of food; clean the screen of debris frequently during shifts.
• Maintain proper chemical levels.
• Clean stainless steel by area weekly (e.g., pizza line first week).
• Sanitize prep areas after use (e.g., meat slicer).
• Wash hands often.

• Ensure BOH employees understand the open kitchen environment and are entertainers to customers; appearance matters and smiles are encouraged.
• Balance urgency with fun.
• Schedule the right people in the correct stations.

• Not Applicable

• Full-time

• Management and Manufacturing

• Restaurants