KITCHEN MANAGER

Works directly with the Chef to ensure the kitchen operates efficiently. Responsible for all food production including that used for restaurant, bar, and catering. Assists in developing menus, food purchase specifications and recipes. Supervises food production. Develops and monitors food and labor budget for kitchen staff. Checks in and monitors food and supply inventory.

Maintains highest food quality and sanitation standards.

Main function-To maintain a well-run, cost effective kitchen.

Reports to: Executive Kitchen Manager or Executive Chef

Supervises: BOH staff

Job Tasks

• Hires, trains, supervises & evaluates kitchen staff.
• Assists in planning menus for all profit centers.
• Schedules and coordinates the work of kitchen manager, cooks, and other kitchen staff to assure that food preparation is economical and correct within budgeted labor cost goals.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establishes controls to minimize waste and theft and maximize profits. Evaluates food products to assure quality standards are met.
• Implements training of kitchen staff to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which assures consistency, high quality, and minimal food costs.
• Exercises portion controls for all items served and assists in menu pricing.
• Conducts weekly inventory. Reviews inventory variances and implements corrective actions accordingly.
• Maintains recipes in Compeat. Corrects recipes as necessary and keeps recipe books up to date. Ensures pictures of presentations are linked to recipes and visible to cooks with portion sizes.
• Projects weekly food and labor costs and monitors actual financial results. Takes corrective action as needed to assure financial goals are met.
• Consults with the catering manager about food production for special events. Holds weekly meetings with the catering manager and GM to discuss upcoming events.
• Cooks or directly supervises the cooking of items requiring skilled preparation.
• Evaluates food products to assure quality standards are met.
• Puts procedures in place to always assure a smooth-running kitchen. Make sure these procedures are always adhered to.
• Motivates and develops staff including cross training.
• Responds to all email correspondence and reviews in a timely manner, especially those messages regarding food quality.
• Completes all other tasks according to business need, which will be fluid over time and may change frequently.

Job Requirements

• Bachelors degree or equivalent combination of education and experience highly preferred.
• Minimum of 2 years of experience as salaried manager in full service, casual dining.
• Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Some exposure to P&L and sales building highly desirable.
• Reliable transportation
• Be able to lift 50 pounds.
• Ability to work flexible shifts including nights, weekends, and holidays.
• Ability to work in a fast-paced environment.
• Ability to stand, bend, lift in order to perform normal job functions.
• Demonstrated ability to interact with public and coworkers in a friendly, enthusiastic and outgoing manner.

*** Responsibilities will change according to location. This outline is to be used as a guideline. It is not meant to summarize ALL job responsibilities. Job responsibilities are fluid and may change often according to business need. ***