Kitchen 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.
• 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.
• 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.
• 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.

Qualifications

• 2+ years of management experience.
• 5+ years of kitchen experience.
• Must be at least 18 years old.
• Must be able to work 50+ hours a week depending on business needs.
• Must be able to read and communicate in English clearly and effectively.
• Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Must have a valid health card or equivalent.
• Must be able to perform simple math calculations and understand units and measures.
• Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
• Must be able to lift, stoop, and bend.
• Must be reliable and punctual.
• Must be able to work well with others.