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Kitchen Manager/Chef
2 months ago
KITCHEN MANAGER / CHEF
Full-Service Restaurant
Pub/Tavern experience a plus
The KITCHEN MANAGER / CHEF (KM) is responsible for the overall running of the Back of House (BOH) business. This involves responsibility for the BOH financial (sales building and cost control) and operational performance. The KM/Chef also acts alongside the General Manager.
This role requires a comprehensive skill set that includes a strong culinary knowledge base, creativity with food preparation and presentation, strong planning, organization, time management, effective communication skills and excellent delegation and task follow-up ability to ensure that the BOH business is being run at a continually high level of productivity and efficiency. The position is also responsible for maintaining a kitchen with the highest standards of sanitation as outlined by local laws and internal policies.
JOB SUMMARY
Responsible for, but not limited to, the following:
- 100% responsibility and accountability for the BOH business
- Leads the culinary advancement of the food menus and programs for the business
- Effectively leads in achieving revenue, controlled cost and profit targets for the BOH business
- Maintains inventory (product ordering, receipt & usage) and cash accountability in and out of the BOH business (including accurate tracking of money owed, paid and received)
- Leads the BOH Management Team in the use of accounting and sales building tools established as SOP within the Company
- Leads the BOH Management Team in the use of planning, review, organizational and inventory management tools established as SOP within the Company
- Manages “the Line” during business hours; ensuring general BOH operations (food quality, preparation, plating specs and timeliness) meet our standards of excellence through Expediating (front line) and active back line “hands on” participation
- Ensures satisfactory resolution to all guest food related issues and coaches the BOH management / hourly team to handle such issues
- Audits operational standards throughout the BOH and implements corrective action to maintain our standards of excellence
- Leads the BOH business in achieving and preserves a local Health Department Sanitation Grade A rating (or equivalent)
- Oversight of BOH facility maintenance through ensuring proper care of the building and equipment
- Hiring, orientation, training and scheduling of all BOH staff to Company standards
- Coaches the BOH management / hourly team and holds them accountable for achieving Company standards as applicable
- Disciplines, documents and as necessary, terminates BOH staff, in line with Company policy and procedures
- Acts as the main representative of the culinary brand and business at the local level; developing the food business as an integral part of the local community through internal community related events and external reach out / networking
- Establishes, nurtures and maintains trusted relationships with employees, guests, community groups, societies, vendors and local authorities (Health Department etc.)
- Ensures that all local and state laws are followed as related to the service of food
SCHEDULE
This is an Exempt position
- 50+ hours on a normal week
- The Kitchen Manager / Chef schedule will consist of both day and night “shifts”, including weekends, over the course of any given week
- The Kitchen Manager / Chef’s hours may increase over periods of heavy business (such as holidays) and during times when the Management Team is not at full strength (due to vacation / manager shortage etc.)
This position requires:
- The ability to be on your feet (both standing and walking) for extended periods of time
- The ability to lift up to 50lbs
Health Insurance reimbursement, no Dental or Vision
EOE – EQUAL OPPORTUNITY EMPLOYER
Company DescriptionHelping candidates find rewarding careers.Company DescriptionHelping candidates find rewarding careers.