Kitchen Manager

About the Role

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; and training of employees in methods of cooking, preparation, plate presentation, portion and cost control.

Responsibilities

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition, following the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures.
• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training per training program, including lifting and carrying objects and handling hazardous materials.

Qualifications

• A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
• At least 6 months of experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).