Kitchen Manager

§  Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.

§  Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.

§  Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.

§  Consistently monitor COGS through daily use of inventory control.

§  Input of food purchases and the safeguarding of all recipes.

§  Assist with hiring, training, and scheduling of BOH personnel.

§  Investigate and resolve complaints concerning food quality issues.

§  Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Maintain par-stock of food products

§  Comply with all health and safety regulations.

§  Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations. 

§  Perform other kitchen duties as assigned by General Manager.