Kitchen Operations Manager

2 weeks ago

Kapolei, Hawaii, United States Cheeseburger Restaurants Full time

EOE Statement
We are an equal employment opportunity employer.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.


Position Overview:
The Kitchen Operations Manager plays a crucial role in overseeing the daily activities of the kitchen, ensuring efficient food preparation and production while supervising all kitchen staff.

This role is vital in maintaining a well-staffed kitchen environment.

The Kitchen Operations Manager is expected to consistently follow company standard operating procedures regarding food quality and ensure compliance with state and federal regulations related to food handling, sanitation, and cleanliness.

This position supports the Executive Chef in various operational aspects, including but not limited to managing food costs, labor expenses, and profit/loss analysis; assisting in the development of menu items that complement craft beverages; creating special menu items; and ensuring adherence to company specifications.


Key Responsibilities:


Conduct regular inspections of the kitchen to assess food preparation quality, presentation, and the cleanliness of production and service areas, as well as employee appearance.

Coordinate training and development initiatives for kitchen staff, identifying training needs and designing programs to address these gaps.

Assist in recipe development and portion specifications aligned with company standards, consumer preferences, nutritional requirements, and budgetary constraints; participate in menu planning, including determining purchasing specifications and conducting product testing.

Prepare operational reports and analyses that highlight progress and identify adverse trends, making recommendations as necessary.

Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.

Assist in employment decisions and disciplinary actions under the guidance of the Executive Chef/General Manager and HR, including interviewing, hiring, and evaluating kitchen personnel.

Provide orientation on company policies and procedures and oversee the training of new kitchen employees.

Fill in as needed to ensure exceptional guest service and operational efficiency.

Prepare all required documentation, including forms, reports, and schedules, in an organized and timely manner according to company standards.

Ensure that all kitchen equipment is maintained in clean and excellent working condition through regular inspections and adherence to preventative maintenance programs.

Collaborate with the Executive Chef/GM to plan and price menu items, establishing portion sizes and preparing standard recipe cards for new menu offerings.

Ensure that all products are ordered according to predetermined specifications and received in the correct quantity and condition, following the restaurant's receiving policies.

Control food costs and usage by adhering to proper requisition procedures, product storage guidelines, standard recipes, and waste management practices.

Oversee the timely completion of employee performance appraisals in accordance with restaurant policies.

Schedule labor based on anticipated business activity, ensuring all positions are adequately staffed and labor-cost objectives are met.

Supervise the training of kitchen staff in the safe operation of kitchen equipment and utensils, as well as cleanliness and sanitation practices.

Maintain appropriate cleaning schedules for kitchen areas, ensuring compliance with health and safety standards.

Check and maintain proper food holding and refrigeration temperatures.

Provide safety training in first aid, CPR, lifting techniques, and handling hazardous materials.

Perform other job-related duties as assigned.


Qualifications:

2+ years of proven experience in a similar role.
Strong organizational and cleanliness skills.
Proficient in computer applications including Microsoft Word, Excel, and web-based ordering systems.
Ability to thrive in a fast-paced, high-volume kitchen environment and work across all kitchen stations.
Strong interpersonal skills to foster relationships with the Executive Chef/GM, management, and staff.
Excellent supervisory, communication, and guest service skills are essential.
Ability to perform physical tasks including lifting up to 50 pounds and standing for extended periods.

Education/Training:
Bachelor's degree in culinary arts, food management, nutrition, or a related field preferred. Sous Chef certification is a plus, or an equivalent combination of relevant education and experience.

This position is currently accepting applications.

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