Kitchen Manager

Job Description

Job Description

POSITION SUMMARY :

An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Kitchen Manager is responsible for all aspects of the day-to-day operations of the restaurant, production, staff and brand quality. The Kitchen Manager reports to the Operations Manager and Partners.

DUTIES & RESPONSIBILITIES :

• Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances and oversee cost management.
• Work closely with staff to ensure that respective jobs are being executed as per company guidelines.
• Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating.
• Structure kitchen by utilizing standard recipe cards and plating guides.
• Secure all reach-ins and walk-ins so they are locked.
• Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service.
• Implement closing duties for stewards, line / pantry cooks and ensure all duties are being completed.
• Create and execute daily and seasonal specials.
• Execute all positions on the line and help the line staff as necessary when behind.
• Oversee the production and successful execution of all menu items.
• Ensure complete compliance with all workplace safety and emergency procedures.
• Expedite orders accurately and efficiently to ensure smooth kitchen flow.
• Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends.
• Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food.
• Attend all weekly management and corporate meetings that are scheduled.
• Hold mandatory, monthly kitchen meetings and address all issues that arise.
• Coordinate ordering of items with the purchaser on a daily basis.
• Create and maintain weekly employee schedule.
• Prevent breakage by overseeing kitchen crew.
• Inspire and motivate the kitchen staff.
• Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles.

FISCAL RESPONSIBILITY :

QUALIFICATIONS & JOB REQUIREMENTS :