Kitchen Manager

Responsibilities

• Assists the General Manager in planning and analyzing administration and operations manpower.
• Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
• Aids in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
• Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.
• Attends University of Perkins and successfully completes all coursework.
• Achieves and maintains ServSafe certification.
• Performs and is able to assist in all functions for all positions in the restaurant.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications.
• Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness.
• Schedules and staffs a sufficient number of well-trained and productive employees to ensure restaurant compliance to productivity and service standards.
• Manages the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Maintains proper inventory levels for both food and non-food items in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.
• Accurately tracks and reviews financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses.
• Ants to anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
• Prepares and reviews financial reports.
• Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested.

Qualifications

• One to two years previous experience in a supervisory role; preferably in food production.
• High school diploma; some college or degree preferred.
• Must be able to communicate clearly with employees, vendors and guests.
• Must be able to coordinate multiple tasks simultaneously.

Physical Requirements / Environment / Work Conditions

• Extensive standing without breaks.
• Exposure to heat, steam, smoke, cold and odors.
• Bending, reaching, walking.
• Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
• Must have high level of mobility/flexibility in space provided.
• Must be able to fit through openings 30" wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet.
• Must be able to lift up to 50 pounds.