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Kitchen Manager

1 month ago

Orlando, United States Sofrito Latin Cafe Full time
Job DescriptionJob Description

Directly responsible for all store functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, presentation, portion and cost control. Supervising and scheduling employees.

Activities and Responsibilities

Primary

  • Promote, work, and act in a manner consistent with the mission of Sofrito Latin Cafe: Enrich the lives of our customers, our employees, and owners. We do this through superior quality food and beverages, legendary customer service, sales growth, cost controls and treating our employees with respect. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Check and maintain proper food holding and refrigeration temperature control points.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Work with restaurant managers to plan and price menu items, establish portion
  • sizes, and prepare standard recipe cards for all new menu items.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  • Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
  • Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Check the quantity and quality of received products.
  • Determine how food should be presented and create decorative food displays.
  • Plan, direct, and supervise the food preparation or cooking activities of multiple areas.
  • Coordinate planning, budgeting, or purchasing for all the food operations.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Meet with sales representatives to negotiate prices or order supplies.
  • Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
  • Oversee and ensure that restaurant policies on employee performance assessments are followed and completed on a timely basis. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
  • Provide orientation of company and department rules, policies and procedures to new kitchen employees.
  • Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
  • Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests.
  • Demonstrate new cooking techniques or equipment to staff.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

  • Greet and seat guests, and explain the restaurant’s service style and flow.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Present bills and accept payments.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Develop restaurant objectives, budgets, policies, procedures, and strategies.

Tools and Technology

 

  • Blast freezers and chillers.
  • Cappuccino or espresso machines.
  • Carbonated and non-carbonated beverage dispensers.
  • Commercial use blenders, choppers, cubers, dicers, grinders, processors, and/or slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ovens, ranges, toasters, coffee grinders, cutlery, dishwashers, dough machines, food warmers, measuring cups, mixers, scales, woks, within others.
  • Ice dispensers, or accessories.
  • Slush machines and/or Soft serve machines.
  • Domestic knives (cimeter knives, filet knives, utility knives).
  • Food safety labeling systems.
  • Fire extinguishers.
  • Cash registers, Point-of-sale terminals, POS software, and workstations.
  • Personal computers, tablets, smart phones and/or handheld devices.
  • Software: Menu planning software, inventory management software, recipe cost control, accounting, analytical or scientific software, calendar and scheduling, communications server, data base user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time
  • accounting, word processing, and web applications.

 

Qualifications

 

  • A college degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
  • Knowledge of computers (MS Word, Excel, Power Point, etc.) and technology.
  • Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
  • Strong written and verbal communication skills.
  • Must possess a valid driver’s license.
  • Must be eligible to work in the United States.
  • Must agree to background check.
  • Must be ServSafe certified.

Personal Requirements

 

  • Self-discipline, initiative, leadership ability and outgoing.
  • Pleasant, polite manner and a neat and clean appearance.
  • Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
  • Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
  • Must possess good communication skills for dealing with diverse staff.
  • Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
  • Ability to determine applicability of experience and qualifications of job applicants.

Accountabilities

 

  • Keep the general manager promptly and fully informed of all issues (i.e. problems unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
  • Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with policies and procedures.
  • Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
  • At all times provide a favorable image of Sofrito to promote its Mision.
  • Perform other duties and responsibilities as required or requested.

 

Supervision of others

  • 20+ employees each shift.

Working conditions
Hours may vary if the manager must fill in for his/her employees or if emergencies arise (typical work week = 55 hours).
Ability to perform all functions at the restaurant.
Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operating phones, computers, fax machines, copiers, and other office equipment.

Benefit: 1 week paid vacation and 5 days of paid sick leave after 1 year of continuous work.

 

Company DescriptionOur Story
Founded in 2015, we've always strived to be more than a restaurant. With homemade meals and handcrafted drinks, we bring you the taste of home. Whether you're a local resident or visiting from out of town, we welcome you to eat, drink, and relax like you're at home – you're a part of our Sofrito Family.

Our Team
Dedicated to sharing our passion for Latin cuisine and culture, our team loves welcoming you through our doors. We're happy to help with exploring our menu, providing meal and drink recommendations, and having friendly conversations.

Our Community
At Sofrito, we believe that you're a part of the family. When you're here, you can relax with a book while enjoying a cup of freshly brewed coffee. Bring your family and friends in to enjoy delicious meals for breakfast, lunch, or dinner. Because it's here where the food and company is so good, you're reminded of home.Company DescriptionOur Story\r
Founded in 2015, we've always strived to be more than a restaurant. With homemade meals and handcrafted drinks, we bring you the taste of home. Whether you're a local resident or visiting from out of town, we welcome you to eat, drink, and relax like you're at home – you're a part of our Sofrito Family.\r
\r
Our Team\r
Dedicated to sharing our passion for Latin cuisine and culture, our team loves welcoming you through our doors. We're happy to help with exploring our menu, providing meal and drink recommendations, and having friendly conversations.\r
\r
Our Community\r
At Sofrito, we believe that you're a part of the family. When you're here, you can relax with a book while enjoying a cup of freshly brewed coffee. Bring your family and friends in to enjoy delicious meals for breakfast, lunch, or dinner. Because it's here where the food and company is so good, you're reminded of home.