SUMMARY
The Kitchen Manager helps direct the food service
activities and back of house operations of the restaurant and market in
accordance with company guidelines regarding operating procedures, food
preparation and product specification, sanitation and cleanliness,
profitability, and employee relations. The Kitchen Manager must perform
duties in compliance with all applicable sanitation, health, and
personal hygiene standards. He / she is responsible for appropriate use
of kitchen and restaurant supplies and equipment to minimize loss,
waste, and fraud.
DUTIES AND RESPONSIBILITIES
To perform
this job successfully, an individual must be able to perform each
essential duty satisfactorily. The duties and responsibilities of this
position include but are not limited to those listed below. Other duties
may be assigned as needed to accommodate the smooth flow of operations
within the company:
1. Under direction of Operations Director, ensures
that the kitchen and food service area is functional and meets all
quality standards on a daily basis including, but not limited to
cleanliness and sanitation, guest service and execution of food service.
2.
Follow and ensure kitchen employees follow Standard Operating
Procedures (SOP) for all aspects of the kitchen and food service area.
Monitor consistency and adherence to recipe and food specifications,
guest safety, employee safety, cleanliness, sanitation and food safety,
ordering, receiving and storage procedures.
3. Complete kitchen
schedules based on labor proformas that both meet the needs of the
business and achieve labor cost guidelines. Ensure proper staffing
levels for each shift.
4. Supervise all kitchen employees on the
shift. Ensure employees adhere to uniform standards and company policies
as stated in employee handbook.
5. Conduct food inventories.
Monitor proper inventory levels and adjust par and ordering guidelines
based on demands and changes in business. Monitor food inventory for
waste and theft. Maintain and update waste log on a regular basis.
Report issues to GM.
6. Complete food orders using order guides.
Establish par levels with use of product mix reports. Follow receiving
guidelines when food orders arrive. Check product to ensure the
restaurant's quality, correct quantity and proper specification.
7.
Oversee relationship with vendors and insure quality standards for
products are met. Maintain price book and hold vendors to fair and
reasonable pricing for all products and services.
8. Ensure all
food is labeled, dated and stored properly in accordance with federal,
state and local health code regulations. Ensure product is not expired
or out of date.
9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs.
10.
Complete accurate prep sheets on a daily basis. Ensure recipe book is
used and food is prepared according to the restaurant's standards and
recipe specifications.
11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions.
12. Ensure recipes are accurate and match theoretical costs.
13.
Assess repair and maintenance needs of the kitchen or equipment and
alerting management of any needs or unsafe working conditions.
14. Assist in the development of standard recipes and food preparation procedures.
15.
Assist in recruiting, hiring and development of all BOH staff. Give
performance feedback to employees on a weekly and monthly basis. Oversee
BOH staff training and development programs.
16. Ensure all new
kitchen employees and managers in training (MIT’s) are properly trained.
Communicate with the management team on development and progress of
certified trainers and MIT’s. Assist with completion of weekly reviews,
testing and any other assigned paperwork associated with the training
process.
17. Comply with established sanitation standards, personal hygiene, and health standards.
18.
Must maintain skills necessary to safely and efficiently operate
kitchen and restaurant equipment and machines used in the performance of
this job.
19. Assist management in completing accurate and
necessary daily, weekly and monthly paperwork associated with the back
of the house.
SUPERVISORY RESPONSIBILITIES
1. Directly
supervises 8 to 20 employees of the kitchen staff and MIT’s in BOH.
Carries out supervisory responsibilities in accordance with the
organization's policies and applicable laws. Responsibilities include
training employees; planning, assigning, and directing work
responsibilities, and following up with the management team.
2.
Acts as mentor in directing subordinate employees with advice or
solutions to difficult problems in areas such as job performance.
QUALIFICATIONS AND REQUIREMENTS
Kitchen
management experience in restaurant, retail, food service or the
hospitality industry is recommended .The requirements listed are
representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
1. Supports the Mission, Vision, Values and Culture of the restaurant.
2.
Provides leadership for employee relations through effective
communication, coaching, training, and development. Develops trust and
credibility. Exhibits honest and ethical behavior and motivates others
to behave honestly and ethically.
3. Provides leadership for problem resolution to facilitate faster improvements and improved working relationships.
4.
Ensures compliance with company standards for safety and sanitation,
organization, quality, timeliness, cost control and waste reduction.
5. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment.
6. Assesses and /or corrects unsafe working conditions, equipment repair and maintenance needs.
7. Maintains confidentiality of all proprietary restaurant operations, programs and materials.
8. Maintains quality assurance and compliance with all regulatory requirements.
9.
Ensures compliance with current laws and policies to provide a work
environment free from sexual harassment and all illegal and
discriminatory behavior.
10. Creates a harmonious work environment for all employees.
11. Uses tactful, appropriate communications towards direct reports, vendors and guests.
12. Follows up as appropriate with employees or guests regarding reported complaints, problems and concerns.
13.
Completes requirements for training, acceptable attendance, uniform and
dress codes including personal hygiene, and other work duties as
assigned.
14. Utilizes effective time management; reports to work on time and completes assigned duties within designated time frames.
15.
Uses good judgment and integrity in decision making; Makes clear,
consistent and transparent decisions; Able to identify relevant from
irrelevant information and make timely decisions.
16. Must exhibit
effective leadership skills, motivate others, demonstrate a high level
of business acumen and develop trust and credibility with subordinate
employees and peers.
17. Must exhibit honest and ethical behavior and expect same from others.
18.
Must demonstrate effective oral and written communication skills and
actively listen; must clearly and effectively share information.
19. Weekend and evening work will be necessary.
20. Must have reliable transportation.
EDUCATION / TRAINING / CERTIFICATIONS
1. A high school diploma or equivalent preferred.
2. Must be at least 21 years of age and provide a current and legal form of identification to verify age.
3. Must attend orientation and agree to policies and procedures as outlined in the restaurant's Employee Handbook.
4. Must successfully complete assigned Kitchen Manager Training Program.
5.
Must obtain ServSafe food sanitation certification and food handler’s
permit as required by federal, state or local regulations.
PHYSICAL / COGNITIVE / VERBAL SKILLS
The
Kitchen Manager must have the ability to effectively communicate in the
English language, so as to be able to direct staff and provide
information to the guests. He/she must have proficient reading and
writing skills. He/she must have the ability to read and comprehend
simple instructions, short correspondence, and memos and the ability to
write simple correspondence. He/she must have the ability to effectively
present information in one-on-one and small group situations to guests,
clients, and other employees of the organization. He/she must be able
to calculate figures and amounts such as discounts, interest,
commissions, proportions, percentages, and volume as well as the ability
to apply concepts of basic mathematics.The employee must have the
ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull
items weighing 50 pounds or less. The employee must regularly lift
and/or move up to 10 pounds, frequently lift and/or move up to 25
pounds, and occasionally lift and/or move up to 50 pounds; Manual
dexterity, the ability to talk and hear and the ability to follow
written and oral instructions and procedures are required. The employee
is frequently required to taste or smell.
Job Type: Full-time
Salary: $55,000.00 - $65,000.00 per year
Benefits:
- Employee discount
- Paid time off
Experience level:
- 1 year
Restaurant type:
- Casual dining restaurant
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
Weekly day range:
- Monday to Friday
- Weekend availability
Ability to commute/relocate:
- Bardstown, KY 40004: Reliably commute or planning to relocate before starting work (Required)
License/Certification:
- Driver's License (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Work Location: In person
Work schedule
- Weekend availability
- Monday to Friday
Supplemental pay
- Bonus pay
Benefits
- Paid time off
- Referral program
- Employee discount