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Executive Kitchen Manager

2 months ago

Bonita Springs, Florida, United States DeRomo's Gourmet Market Full time
Job Summary:

The Sous Chef supports the Executive Chef and is responsible for managing the daily operations of our kitchen, and prepared foods, including the selection of products, as well as the development and performance management of associates. Two years or more experience in a high-volume restaurant is highly preferred.

Key Responsibilities:
  • Guest Focus: Maintains a Guest focus while performing duties. Ensure positive guest service in all areas.
  • Complaint Resolution: Respond to complaints, taking any appropriate actions to turn dissatisfied guests into return guests
  • Payroll Management: Assists the Executive Chef with monitoring and controlling payroll expenses as outlined in annual budgets
  • Budget Awareness: Is knowledgeable of budgets and adhering to the profits they reflect
  • Supply Chain Management: Delegates tasks for ordering supplies and follows up to ensure accuracy
  • Inventory Control: Performs monthly inventories and updates prices
  • Operational Excellence: Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs
  • Sanitation and Safety: Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
  • Compliance: Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances
  • Professional Image: Maintains professional image, including cleanliness, proper uniforms, and appearance standards
  • Security: Ensures that proper security procedures are in place to protect team members, guests and company assets
  • Accident Prevention: Ensures a safe working and guest environment to reduce the risk of injury and accidents
  • Accident Reporting: Completes accident reports promptly if a guest or team member is injured
  • Shift Management: Manages shifts which include: daily decision-making, scheduling, maintaining attendance logs, upholding service standards, product quality and cleanliness.
  • Hiring and Staffing: Assists with hiring. Maintains an accurate and up-to-date plan of staffing needs with trained competent individuals
  • Policies and Procedures: Maintains a working knowledge of all policies, standards and procedures of the department
  • Food Quality and Service: Maintain product quality and positive guest relations in the restaurant and market. Investigate and resolve complaints concerning food quality and service.
  • Culture and Communication: Establish and maintain a positive culture with line-level staff as well as between various market departments.
  • Pre-Shift Meetings: Ensure quality pre-shift meetings are daily, held.
  • Staff Training and Development: Successfully communicate, train, and support market staff in customer service, market operation, and problem resolution.
  • Core Values: Train, communicate, and manage through the Core Values of Columbus Hospitality Management