Kitchen Manager Twin Peaks

Duties & Responsibilities

• Ensure consistency in food and product preparation and service according to restaurant 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 following the restaurant’s preventative maintenance programs.
• Work with restaurant managers to plan and price menu items, establish portion sizes, prepare standard recipe cards for new menu items, and ensure proper ordering of products according to predetermined specifications.
• Control food cost and usage by following proper requisition procedures, storage procedures, standard recipes, and waste control procedures.
• Oversee and ensure adherence to restaurant policies on employee performance appraisals and complete them on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring all positions are staffed appropriately 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.
• Train kitchen personnel in safe operation of all kitchen equipment and utensils, cleanliness and sanitation practices, and appropriate cleaning schedules for kitchen areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training per the 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 experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
• Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
• Ability to work in a standing position for long periods of time (up to 9 hours).