Operations Kitchen Manager

1 month ago

Miami, United States OMAKAI Sushi Center LLC Full time
Job DescriptionJob Description

Come join a great team that has a passion for providing high-quality sushi at affordable prices while providing impeccable and personable service. Enjoy a fantastic work environment, great pay and benefits, and robust training. Sushi experience is welcomed but not mandatory. We are a growing company with many restaurant openings happening in the next few years. Ability to travel among restaurants is essential.

Operations Kitchen Manager

The Operations Kitchen Manager (OKM) supports the Executive Chef and Operations Manager by taking on many of the management and administrative tasks that underpin the workings of a modern-day production kitchen. The person for this role will need to be passionate about the art of sushi and can demonstrate strong leadership, purchasing, organizational, training & development, and management skills. The OKM directs all brand Kitchen Managers and supports all brand General Managers.

KEY RESPONSIBILITIES & ACCOUNTABILITIES

  • Works with the Executive Chef and the team to deliver consistently and exceed client expectations.
  • Works closely with our Operations Manager (OM) to build and implement a robust Food Safety Management System in line with current legislation.
  • Oversees the Kitchen Health and Safety requirements, carries out risk assessments, and implements the necessary changes in line with current legislation and health and safety.
  • Works with HR, our OM, GMs, KM, and AKMs on the recruitment and management of kitchen staff. This will include holiday planning, appraisals, reviews, and conducting trainings.
  • Trains and develops kitchen staff on all relevant issues, and manages the training folders, files, and programs. This will include ensuring that kitchen staff are all trained to be customer-focused, effective in time management, and pristine in their appearance both within the kitchen and at events.
  • Works closely with logistics on resource planning for the future, ensuring equipment is available when required.
  • Kitchen maintenance and renewals will include the identification and installation of equipment, ensuring that sufficient stocks and equipment are stored under the correct conditions and maintenance records are updated regularly.
  • Detailed food costings, will include calculating and reporting on what each event should cost, liaising with finance on the actual spend and investigating any discrepancies.
  • Monthly stock takes and input of figures.
  • Day-to-day kitchen administration, including the sign-off and filing of kitchen control forms.
  • Manages and liaises with finance regarding retro payments with key suppliers.
  • Hands-on production and service when the kitchen is understaffed.
  • Conducts food safety, food quality, and kitchen audits and inspections (e.g., mock health inspections, food quality logs audits, cleanliness and health standards).
  • Conducts mold, scales, and recipe adherence audits.

OPERATIONS KITCHEN MANAGER JOB DESCRIPTION

  • Be passionate about kitchen managing.
  • Be passionate about customer service and “omotenashi” (hospitality from the heart).
  • Have relevant experience in a similar role (sushi experience is welcomed but not mandatory).
  • Be passionate or inquisitive about the art of sushi.
  • Support the Executive Chef to lead a team of chefs and team members to execute products accurately and with consistency in line with the business’s objectives.
  • Be an excellent communicator, who is personable and who will engage with the kitchen team in a positive and considerate manner.
  • Ability to coach, mentor, and provide positive change without conflict.
  • Creative and innovative thinking, resourceful, strong negotiation skills.
  • The ability to communicate effectively with our clients, suppliers and internal teams.
  • Commercial acumen – profit and value conscious.
  • Ability to examine, understand, and make inferences from a P&L statement.
  • An ability to lead on health and safety, risk, food hygiene and allergen policies.
  • A clear handle and passion on current and future consumer trends and the desire to attend trade shows and conferences.
  • Computer literacy.
  • Customer relation management experience would be advantageous.

EXPECTATIONS OF THE POSITION

NON-NEGOTIABLE ITEMS

  • Tardiness/no show.
  • Working impaired.
  • Two consecutive quarters with profitability below 20%.
  • Weekend and holiday availability.

MINIMUM QUALIFICATIONS

  • Be 21 years of age.
  • Must be able to read and write in English.
  • Must be able to hear well amongst loud background noise.
  • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
  • Have knowledge of service and food and beverage, generally involving at least three years of heart-of-the-house operations and/or assistant management positions.
  • Be able to work in a standing position for long periods (up to 10 hours).
  • Be able to reach, bend, stoop, and lift up to 30 pounds.
  • Must have the stamina to work 50 to 60 hours per week.
  • Ability to work in a fast-paced, high-stress environment, while still delivering on our promises to our guests, ensuring a team-focused environment.
  • Must be able to travel to all brand locations.

PREFERRED QUALIFICATION REQUIREMENTS

  • 4 years of restaurant management experience.
  • Sushi experience is welcomed but not mandatory.
  • Bilingual Spanish/English is welcomed but not mandatory.
  • Able to work a minimum of 5 days out of the week, holidays, and weekends.
  • Food manager certificate up to date (or obtain one within 30 days of employment).

KEY DECISIONS

Makes:

  • Employee-related decisions including hiring & termination, promotions & demotions
  • Review management disciplinary action decisions including warnings, write-ups, suspensions, and terminations
  • Recruitment strategies
  • Training & development, employee mapping, and growth charts
  • Recipe, mold, and scales adherence strategies and enforcement
  • Financial decisions up to $500

Influences:

  • Menu changes
  • Employee and customer policy changes
  • Event and marketing ideas
  • Financial decisions over $500

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