Executive Kitchen Manager

Job Summary

Essential Duties And Responsibilities

• Manage sanitary inspections. Verify and correct where necessary, that all products are stored and prepared based on the Craft Food Halls standards.
• Streamline the kitchen process to maintain prompt service times.
• Perform random quality control checks on food leaving the kitchen.
• Check and maintain hot and cold storage temperature control points.
• Supervise kitchen Team Members are following all food and safety standards.
• Maintain a positive work environment for your Team Members.
• Train Team Members on menu builds and standards.
• Comfortable with corrective action and corrective training where necessary.
• Set regular cleaning and organizational standards and verify Team Members are maintaining.
• Conduct daily alignments with Team Members and Management.
• Partner with the General Manager and ensure an open line of communication.
• Communicate with the General Manager about scheduling needs based on anticipated business activity.
• Execute all aspects of CFH HACCP Plan and uphold all standards and responsibilities associated with it.
• Monitor and update all par levels.

Skills

• Multitasking.
• Ability to work as a part of a team.
• Organization.
• Excellent interpersonal communications.
• Ability to convey information effectively.
• Motivating, developing, and directing people as they work.
• Ability to order using online purchasing platforms.
• Ability to problem solve.
• Accountability.

Attributes

• Eagerness for listening to ideas, questions, and feedback.
• Eagerness for sharing ideas, asking questions, and providing feedback.
• An amiable personality and confidence interacting with people.
• Honesty, transparency, and trustworthiness.