Kitchen Manager

4 weeks ago

Irving, Texas, United States Maggiano's Little Italy Full time
With a career at HMSHost, you really benefit We offer:Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus
Summary The Kitchen Manager supports the manager of a restaurant with medium sales volume and moderately
complex kitchen and culinary operations and is responsible for day-to- day supervision of and assignment
of work to non-management associates. This position is also responsible for implementing kitchen and
culinary changes, as well as performing all other responsibilities as directed by the business or assigned
Management of which associate is capable of performing. This is an exempt position and typically
reports to the Restaurant Manager, depending on local requirements.Essential FunctionsEnsures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate and equipment is working properly
Supervises the day to day activities of kitchen staff and assigns responsibilities for specified work
Continually monitors and updates prep, par and pull sheets
Trains cooks and prep cooks
Ensures recipe compliance and completes self-inspection reports
Ensures expediting is performed correctly
Maintains planograms for walk-ins
Identifies hiring, firing, advancement, promotion or any other associate status change needs of the kitchen staff
Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality
Minimum Qualifications, Knowledge, Skills, and Work EnvironmentRequires a High School diploma or general education development (GED) diploma; Inter- Provincial Red Seal certification in cooking preferred; brand certification a plus
Requires 2 or more years of job-related experience in medium volume and/or multi-unit kitchen operations; 3 or more years preferred
Demonstrates knowledge of product, customer service, services and quality standards required, equipment and operations standards required
Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
Demonstrates organization and multi-project time/issue management
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW) Source: Hospitality Online

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