Kitchen Manager

Job Description

Job Description

Company Overview

Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service.

Our success comes from the loyalty and dedication of our team, the ohana. We are proud to employ nearly 300 team members, making 604 one of Hawaiis largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii.

The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha.

Job Summary

As the Kitchen Manager, you are responsible for overall execution and oversee of food preparation, cooking, ordering supplies, scheduling shifts, and monitoring inventory levels for the restaurants daily operations. Additionally, you are responsible for understanding the business needs communicating with the service workers off and on site. You will work under the supervision of the Executive Chef as well as the General Manager.

Responsibilities

• Knowledgeable of all menu items offered at the restaurant / food truck including preparation method, ingredients, portion size, and costs.
• Determines par levels for daily needs and accurately prepares and communicates the prep list and executes food items with an average of no more than 2% waste of the unused products.
• Preps and verifies that all menu items are executed according to our company quality standards 100% of the time.
• Follows the receiving and storage processes with 100% accuracy.
• Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean.
• Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to the scheduled time.
• Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
• Oversee kitchen staff in the service style of the restaurant and standard operating procedures including safety and sanitation expectations.
• Assigns daily side work and running side work for kitchen staff to ensure the restaurant and kitchen run efficiently.
• Oversee cleanliness of staff, kitchen area, and quickly correct and report any health hazards and code violations.
• Check food storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness / organization deficiencies.
• Accurately perform weekly food inventories and analyze numbers to meet food cost targets.
• Assist in seeking to provide staff coverage in case of employee absence and adjust staffing as necessary to meet business demands.
• Ensure that staff report to work as scheduled and document any late or absent employees according to policies.
• Meets all policies stated in the employee handbook including uniform, appearance, and grooming standards.
• Follows all end-of-shift checkout procedures with 100% accuracy.
• Maintains a positive team environment by assisting other team members with their station duties and side-work when there is a need and / or when available.
• Attend designated training and scheduled meetings to acquire and maintain the proper certifications according to job requirements.
• Ensure that operations are MWR compliant.
• All other duties as assigned.

Qualifications

Benefits / Perks for Eligible Employees