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Kitchen Manager

Emmett's Brewing Company

  • West Dundee, Illinois
  • 18 days ago

    Highlights

    Ensure that all products are ordered according to predetermined product specific cations and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate At Emmett’s Brewing Company we will provide you with the training you need to be successful.

    Numbers & Facts

    LocationWest Dundee, Illinois

    Description

    KITCHEN MANAGER
    Reports To:
    Executive Chef
    Summary of Position:
    Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality
    standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation,
    portion and cost control and sanitation and cleanliness.
    Duties & Responsibilities:
    Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes,
    portioning, cooking and serving standards.
    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 kept 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 specific cations and received in correct
    unit count and condition, and deliveries are performed in accordance with 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 and all violations of company policies, rules and procedures.
    Oversee the training of kitchen personnel in 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.
    Qualifications:
    A minimum of 3 years of experience in varied kitchen positions: including food preparation, line cook, fry cook
    and expediter.
    At least 1 year 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).
    ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate

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