![Yellow Rose](https://s3.amazonaws.com/cuag/entities/000/319/968/avatar180-fcee196c9c9e6c46846bd3b3b34d03e0-0-0-1024-190.jpg)
Kitchen Manager
1 month ago
- Work closely with leadership team to drive service goals and encourage teamwork
- Direct supervision of the kitchen employees on a daily basis, ensuring policies and processes are being followed and inspecting operational flow on a continuous basis.
- Responsible for the efficient and effective running of the kitchen ensuring that operating costs are minimized.
- Create schedules for kitchen employees, adjusting as necessary to meet business needs and financial targets
- Responsible for hiring, on-boarding and continuous training of kitchen employees.
- Schedule and oversee necessary maintenance and repairs on kitchen appliances
- Expert knowledge of all stations
- Mastery of Yellow Rose recipes and standard operating procedures
- May be responsible for opening/closing or ensuring opening/closing procedures are completed in absence of Kitchen Manager
- Support Chef in creative endeavors, including development of new menu items/collaboration on dishes
- Lead staff, ensuring all operational tasks get completed
- Ensure excellent maintenance and cleanliness of the kitchen at all time
- Must have NYC DOH Qualifying Certificate in Food Protection and intimate knowledge of DOH Standards as a guide to keep kitchen clean, and team held accountable, maintaining superior cleanliness and sanitation in all kitchen areas.
- Maintain inventory and work with vendors to ensure menu offerings by ordering according to needs
- Support service staff and continuously provide coaching as needed, Provide training and support to Front of House employees, to include menu knowledge and how to meet dietary needs.
- Support during service for any call outs, or adjustments to regular service (catering orders, events)
- Respond to emergencies and use good judgment during any incidents
- Problem-solving and delegation skills
- Must be able to lead, develop, and motivate staff.
- Ability to multi-task and work in fast-paced environment while effectively delegating tasks.
- Experience managing payroll and schedules is required.
- Must have understanding of food cost and be capable of conducting and assessing restaurant inventory.
- Must be proficient with computers, and have excellent written and verbal communication skills.
- Must be able to work a flexible schedule to include weekends and holidays.
- Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.
- Must be able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead.
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
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