#12329 Kitchen Manager

Title: Kitchen Manager
Location: NY
Report To: General Manager
Employment Type: Full-time

Position Summary
A high-end Japanese restaurant is seeking a skilled Kitchen Manager to oversee all back-of-house operations. This position is responsible for kitchen staff supervision, food preparation, sanitation, and cost control. The ideal candidate is a hands-on leader with proven experience managing kitchen operations in a fine-dining environment

Essential Functions
Day-to-Day Operations
Maintain operational schedule including opening and closing of the restaurant
Manage operational reports to senior management in a timely manner

Customer Operations
Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service.
Communicate and work with fellow managers to ensure guest service standards and efficient operations.
Resolve customer complaints and report them to Companys management
Provide guidance to employees on cash and credit transactions with customers

Safety and Hygiene
Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations

Food and Consumables Management
Order food, drinks, and supplies inventory according to predetermined product specifications and received in correct unit count and condition.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
Direct the maintenance of proper food holding and refrigeration temperature control points
Support delivery to load and unload products

Product Management
Ensure that all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards.

Facilities and Equipment Maintenance
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs

Human Resources Management
Exercise managerial discretion along with Company's HR department to ensure that the restaurants human resources activities are properly executed
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
Provide orientation of rules, policies and procedures; and oversee training of new staff.
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
Execute disciplinary measures based on monitoring of attendance of non-exempt employees
Monitor employees health and personal hygiene to prevent possible spread of viruses and bacteria
Ensure staff meal money is properly collected and offered only at a given time following company policy
Report and handle any on premise accidents by following the incident handling manual

Knowledge and Skills
Understand Companys policies, procedures, standards, specifications, guidelines, and training programs.
Keep learning skills and product knowledge as a role model for staff

General Assistance
Act as an effective team member to assist other managers for the Company
Recommend operational policies to Companys management to improve Companys operational effectiveness and efficiency and compliance with laws, regulations and policies
Perform other duties as assigned
Perform non-managerial duties as needed or required due to business/scheduling needs

Required Skills and Experience
Proven culinary and kitchen management experience in a high-end or fine-dining restaurant.
Strong leadership, communication, and organizational skills.
Deep understanding of food safety, inventory control, and cost management.