Kitchen Manager
Kitchen Manager
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Position Duties:
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.
The Kitchen Manager (KM) is responsible for overseeing the operations and running the shift of an assigned work group within the kitchen. The work group typically consists of a HOH Key and Line Cooks. The KM also has contributory financial responsibility for food costs labor costs and kitchen supplies for the kitchen.
Duties & Responsibilities:
People:
Ensures proper staffing levels by recruiting interviewing and hiring talented kitchen staff members following Company guidelines
Manages assigned staff including scheduling performance feedback discipline investigations and terminations.
Is responsible for onboarding training and professional development of all HOH staff members
Effectively communicates to management to ensure effective and efficient operations without issue.
Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback.
Evaluates the quality care and morale of the staff and strives to improve these areas through solid communication care with schedulewriting work group leadership etc..
Ensure that all food and products are consistently prepared and served according to the restaurants recipes portioning cooking and serving standards.
Assumes 100 responsibility for quality of products served.
Follows proper plate presentation and garnish set up for all dishes.
Handles stores and rotates all products properly.
Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e. food cost HOH labor cost and kitchen expenses including HOH equipment).
Ensures compliance with inventory procedures.
Implements and maintains ALL kitchen systems.
Conducts daily line checks
Ensures that clear feedback is provided to the entire kitchen team including staff and management.
Monitors all customer feedback communicates with team and General Manager and follows up with corrective action plan.
Conducts monthly housekeeping food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis.
Ensures the cleanliness of the kitchen by maintaining to specified standards passing Health Department audits with a 90 or better with no critical violations and training staff on proper sanitation guidelines
Places standards and processes to avoid crosscontamination improper food handling and/or storage practices etc. through proper training and supervision
Ensure that all equipment is kept clean and in excellent working condition.
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 restaurants receiving policies and procedures.
Control food cost and usage by following proper requisition of products standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
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.
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.
Must be able to communicate clearly with managers kitchen and dining room personnel and guests.
Qualifications:
Must have 2 years of kitchen management experience in a full service moderate to high volume restaurant.
Solid track record of success in previous assignments demonstrating upward career tracking
Strong communication skills
Strong leadership skills
Culinary school background a plus
Able to work ten hourplus shifts plus ability to stand sit or walk for extended periods of time
Finger/hand dexterity to operate kitchen machinery knives etc
Able to withstand changes in temperature occasional smoke steam and heat and work in a confined area
Must possess hearing visual and sensory abilities to observe and detect emergency situations; also to distinguish product taste texture temperature and presentation and preparation
Were here to add something unique to the social landscape of New Orleans.
Our presentation may be casual but our standards are HIGHnot only for what we serve but also for our team. As a company we strive to be the finest and most innovative in the hospitality industry.
How will we achieve this
By hiring the right people for the right position and giving them the tools to succeed in the best city in America.
Brechtel Hospitality offers outstanding career opportunities for talented highly motivated individuals with an eye for detail and an appreciation for the exceptional quality and level of service we deliver. Each of our concepts offer a fast paced and dynamic environment for individuals to shine.
More than just an equal opportunity employer Brechtel Hospitality enthusiastically celebrates the powerful and profound diversity of our team. We believe that talent drive and experience are the only relevant criterion for considering new team members.
Required Experience:
Manager
Employment Type
Full-Time
