Kitchen Manager
1 month ago
Key Responsibilities:
· Protect integrity of daily food service by keeping the following up to standard:
o Cleanliness and organization of kitchen space including storage areas, loading dock area, and side alley.
o Food quality, consistency, and temperature – standards set by Exec Chef
o Ticket times ~10 minutes during standard business levels and ~20 minutes during peak rush hours
o Receiving and stocking incoming food & dry goods deliveries – following FIFO guidelines
o Ongoing Consolidation and proper rotation of ingredients
o Maintenance of health codes; daily checks to ensure compliance with all standards set by the health department.
o General supervision of line level staff in the absence of Chef, ensuring daily responsibilities are completed.
§ Ensure staff members are staying on task within reason.
o Supervision and control of high-cost inventory, specifically in relation to staff meals and consumption of restaurant goods.
§ Eliminate and limit staff consumption of frozen, pre-portioned, and high value products. Follow staff food guidelines.
o Cutting staff members as necessary to match business levels.
o Quality of closes; ensure staff members are following closing guidelines and checklists. Ensure staff members are closing in an expeditious manner (quickly) and not lingering (milking the clock). Ensure kitchen is left in a manner that you would expect to find it left for you.
o Completion of special assignments as directed by Chef & General Manager
o Completion of daily prep lists for next shift
Key Qualifications:
· 5-6 years progressive high volume kitchen experience
· 1-2 years high volume kitchen management experience
· Diplomatic approach to staff interactions
· Experience with bulk ordering and inventory management
· Servsafe managers certification
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