Kitchen Manager
Kitchen Manager
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Job Description
KITCHEN MANAGER JOB SUMMARY
The Kitchen Manager is responsible for the kitchen/backofthehouse (BOH) operations as directed by the General Manager and Director of Operations. As the person responsible for the successful operation of the kitchen the Kitchen Manager must work with the General Manager and Director of Operations to supervise menu development kitchen service standards kitchen quality control and labor and food costs. The Kitchen Manager must be available to work days nights and weekends.
KITCHEN MANAGER ESSENTIAL DUTIES & RESPONSIBILITIES
- Manage and direct all kitchen employees in a manner that promotes exemplary customer service
- Work with the General Manager to manage all labor costs and ensure properly staffed kitchens for all daily sales and upcoming events
- Manage all recipes and menu development food product quality and cost of goods
- Meet with all kitchen and other BOH new hires when hired
- Develop and implement all kitchen and BOH safely and training programs
- Work with the General Manager and Director of Operations to prepare for any private events or buyouts the Company may have
- Provide end of month numbers and proposed areas of improvement no later than the 5th of the following month to the General Manager Director of Operations and CEO
- Provide recaps of the BOH operations no later than the 5th of the following month to the General Manager Director of Operations and CEO
- Follow and enforce a concrete training program for each BOH position that will be a living document that will be continuouslyupdated and referenced by the kitchen leads
- Work with the General Manager and Director of Operations and team on discounts contracts and money saving programs
- Make sure that all food safety guidelines are followed including cooking temperatures refrigeration and other food safety requirements
- Maintain a positive high wellbalanced energy level throughout the entire shift
- Demonstrate strong interpersonal communication skills in working effectively with kitchen and front of the house employees to ensure a warm professional and accommodating guest experience
- Promote a safe working environment for employees and guests which complies with all Company safety policies and all ServeSafe policies and procedures
- Attend all departmental and service training seminars as requested or assigned
- Meet all performance expectations and comply with all Company policies as set forth in the Employee Handbook including but not limited to all performance attendance and conduct requirements
- Any additional responsibilities as directed by the General Manager and Director of Operations
KITCHEN MANAGER SPECIFIC JOB KNOWLEDGE SKILL AND ABILITY
- Knowledge of Teamwork and Toast POS system
- Ability to manage employees to ensure the highest productivity in a high stress environment of a commercial kitchen for a busy San Diego restaurant.
- Must manage and hold staff accountable for all policies and procedures including all policies in our employee handbook
- Ability to communicate with employees whose primary language is Spanish and who may speak English only as a second language or not at all
- Ability to read write and speak the English language to interact with guests the public and coworkers
- Proficient verbal communication skills
- Ability to work under pressure and professionally deal with stressful situations during busy periods in a loud busy and crowded environment
- Strong interpersonal skills to provide overall guest satisfaction be able to manage a large and diverse employee workforce and maintain staff morale
- Must have extensive knowledge of food recipes and the ability to teach food recipes
- Extensive knowledge of safe usage of kitchen equipment and proper food handling requirements
- Basic mathematical skills
- Knowledge of daily maintenance and cleaning of venue
- Must have knowledge of all required legal documents i.e. A.B.C. Health Department Police City Etc.
QUALIFICATION STANDARDS
Education
High School Diploma preferred
College or culinary degree preferred
Experience
Minimum of three years of experience in a large commercial kitchen operation required
Three years of experience as a supervisor in a large commercial kitchen operation preferred
Age
Must be at least 18 years old
Licenses or Certificates
Food Handlers Card
CPR certification and/or First Aid training preferred
GROOMING
All employees must wear the proper uniform and maintain a neat clean and wellgroomed appearance in accordance with the Companys grooming standards. This policy is implemented in compliance with the Companys obligations related to accommodating religious beliefs and practices medical conditions and disabilities.
PHYSICAL REQUIREMENTS/WORKING ENVIRONMENT
- Must be able to work in an environment with constantly elevated temperatures
- Must be able to work and move quickly in a tightspace environment in a safe manner without disrupting other employees
- Must be able to lift at least 50 lbs.
OTHER
Applicants with additional language skills preferred
COMPENSATION IS $24.00 $28.00 PER HOUR
INSURANCE BENEFITS PAID PARKING PAID VACATION AND CELL PHONE REIMBURSEMENT
MUST BE AVAILABLE TO WORK DAYS NIGHTS AND WEEKENDS
Required Experience:
Manager
Employment Type
Full-Time
