Kitchen Manager
Kitchen Manager
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1 Vacancy
Job Description
Job Summary:
The Kitchen Manageris in charge of the overall operations for the kitchen area of a restaurant. Their goal is to ensure the kitchen runs smoothly and complies with safety regulations and assist with ordering food preparing menus as needed and monitoring their kitchen team. Their experience with culinary management and organizational abilities will drive their success in this role.
Essential Duties and Responsibilities:
- Lead the team in food preparation to produce food consistently of high quality taste and presentation
- Responsible for the food quality throughout the process using HCAPP practices
- Assist in training the kitchen and restaurant staff on the proper methods of food preparation handling and storage.
- Assists in managing the daytoday operations in the kitchen
- Assist in establishing goals for the kitchen and anticipate trends enact approved profitoriented and costsaving ideas and activities
- Establish and require strict adherence to health department and restaurant food handling guidelines.
- In conjunction with the Executive CorporateChef help develop special menus andensure adherence to recipes and product specifications. Train kitchen staff on all new menu items.
- Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems.
- Complete daily food orders based on events and projected levels of business.
- Conduct regular inspections on the entire kitchen and act promptly to correct deficiencies found during the inspection.
- Operates within the assigned budget and operating expenses including controlling labor cost
- Ability to interact positively with supervisor management and coworkers to promote a team effort
- Ability to produce a high volume of work in a timely manner which is accurate and complete and of high quality
- Remains aware of current developments methods and trends in culinary arts.
- Assists with customer relations and problemsolving. Makes an extra effort to help guests and displays patience and understanding with interacting with guests who may have a problem.
Qualifications:
- Proficient understanding of professional cooking and knifehandling skills
- Must be able to speak read and understand intermediatelevel cooking directions
- Commitment to quality servicefood and beverage knowledge
- Understandingknowledge of safety sanitation and food handling procedures
- Ability to work in a team environmentto work calmly and effectively under pressure
- Must be able to work nights weekends and some holidays
- Must have problemsolving abilities be selfmotivated and organized
- Takes pride in the workplace as demonstrated by keeping the area neat and tidy
- Encourages and promotes positive behaviors in coworkers
- Takes ownership of the job by maintaining efficiencyand quality of work by showing accountability for all functions of the job
Physical Demands:
- Be able to work in a standing position for long periods of time
- Ability to move and transport food carts equipment and supplies
- Be able to reach bend stoop frequently lift up to 35 pounds and occasionally lift/move 50 pounds
- Capable of working in extremely hot or cold environments
Education/Experience Required:
- Serve Safe Manager certification
- Two years of previous kitchen management/supervisory experience
- Six months high volume restaurant experience
- Basic computer knowledge
Required Experience:
Manager
Employment Type
Full-Time
