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Kitchen Manager

4 months ago

Boone, United States Lost Province Brewing Company Full time
Job DescriptionJob DescriptionBenefits:
  • 401(k) matching
  • Competitive salary
  • Dental insurance
  • Employee discounts
  • Health insurance
  • Paid time off
  • Vision insurance

Reports to General Manager

General Responsibilities:
 Prepare, cook, and present food quickly and efficiently.
Set an example for safe food handling practices, and enforce compliance with other employees.
Keep up to date with current promotions, daily specials, and events.
Attend weekly management meetings & kitchen management meetings
Work safely around kitchen equipment and report any maintenance issues to the chef.
Communicate with the front-of-house manager regarding ticket times, 86 items, large parties, events, and other restaurant operations.
Assist in the opening and/or closing of the kitchen.
Maintain personal knowledge by completing in-house training and readings.
Always adhere to and enforce all company policies and procedures, including smoke breaks and cell phone use.
Be involved and contribute to management team meetings

Supervision & Training
 Assists in the hiring, disciplinary decisions, promotion decisions, and firing of employees.
Supervise, train, and motivate others, with the key aim of delivering the highest quality food to our customers as quickly as possible.
Responsible for the direct supervision of all kitchen staff excluding any full-time kitchen shift managers.
Maintain documentation on employees using incident report forms, including tardiness, personnel conflicts, and work performance issues.
Maintain documentation on employees related to positive job performance, including skill development, positive attitude, and teamwork.
Responsible for new employee training and delegating station training.

Kitchen Operations, Policies & Procedures
 Maintain an active ServSafe certification
Maintain daily sanitation and temperature logs
Document any equipment problems or failures. Take action as appropriate, including notifying the Head Chef and calling qualified equipment repair persons.
Responsible for keeping the kitchen clean, sanitary, and safe at all times.

Ordering/Inventory:
 In charge of taking daily/weekly inventory and ordering food for the restaurant
Keep and maintain weekly and monthly food budgets and avoid overspending
Order food for the brewery as needed
Maintaining an equipment & small wares order list.
Monitors food inventory for potential product loss and employee theft.
Ensures all food items are in date. Properly disposes of any food that is past date and records product loss in Optimum Control
Works with the kitchen staff to complete the beginning of-month inventor