Kitchen Operations Manager

6 days ago

Plainville, Connecticut, United States Sliders Restaurant Group Full time

Job Summary:

We are seeking a highly skilled and experienced Kitchen Operations Manager to join our team at Sliders Restaurant Group. As a key member of our management team, you will be responsible for overseeing all kitchen functions, including food purchasing, preparation, and maintenance of quality standards.

Key Responsibilities:

  • Food Quality and Safety: Ensure that all food and products are consistently prepared and served according to our recipes, portioning, cooking, and serving standards.
  • Team Management: Make employment and termination decisions by evaluating and disciplining kitchen personnel as appropriate.
  • Training and Development: Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen employees as well as continual evaluation of current employees.
  • Operations and Logistics: Fill in where needed to ensure guest service standards and efficient operations.
  • Administrative Tasks: Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
  • Equipment Maintenance: Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following our preventative maintenance programs.
  • Menu Planning and Pricing: Work with our Director of Operations to plan and price menu items, establish portion sizes, and prepare standard recipes for all new menu items.
  • Inventory Management: Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with our receiving policies and procedures.
  • Food Cost Control: Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
  • Employee Performance: Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Labor Scheduling: Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Corrective Action: Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
  • Training and Safety: Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils, and responsible for training kitchen personnel in cleanliness and sanitation practices.
  • Cleaning and Sanitation: Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
  • Temperature Control: Check and maintain proper food holding and refrigeration temperature control points.
  • Safety Training: Provide safety training in first aid, CPR, lifting and carrying objects, and handling hazardous materials.

Requirements:

  • A minimum of 5 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
  • Must be able to communicate clearly with managers, kitchen, and dining room personnel and guests.
  • Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time (up to 9 hours).

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