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Kitchen Manager

2 months ago


Dallas, United States Cash Cow Hospitality Full time $30
Job DescriptionJob Description

Requirements

  • Minimum 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
  • Must be ServSafe® Food Manager Certified
  • Must be able to stand and walk for extended periods of time around hot cooking elements
  • Ability to prioritize and balance multiple tasks simultaneously
  • Ability to cope with pressure, multiple deadlines, and working under pressure
  • Ability to develop high-performing, cohesive teams
  • Possess the ability to motivate and maintain effective working relationships with all Team Members

Responsibilities

  • The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, and sanitation and cleanliness
  • Additionally, the Kitchen Manager is also in charge of training of employees in methods of cooking, preparation, plate presentation, portion and cost control
  • Ensures all food is consistently prepared and served according to the brand's recipes, portioning, cooking, and serving standards
  • Responsible for ordering food products and restaurant supplies according to daily rate of sale, predetermined product specifications, and from approved suppliers,
  • Ensures Guests consistently receive high quality food and service
  • Provides direction, structure, and training to BOH Team Members
  • Validates and teaches all brand systems to BOH Team Members so they may achieve company goals
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
  • Ensures all equipment is kept clean and kept in excellent working condition through personal inspection and by following the Company's preventative maintenance programs
  • Partners with General Manager to make employment and termination decisions including interviewing, hiring, training, evaluating, and disciplining BOH Team Members as appropriate
  • Oversees and ensures all restaurant policies on Team Member performance are followed
  • Schedule labor as required by anticipated business activity while ensuring all positions are staffed when and as needed and labor cost objectives are met
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
  • Provides safety training according to Company safety manuals and materials
  • Conducts thorough line checks in a timely manner, utilizing line checks as a coaching tool for Team Members
  • Provides friendly and courteous service to Guests
  • Achieves budgeted goals for each accounting period
  • Other duties as assigned