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Kitchen Operations Manager

2 months ago

Columbus, Ohio, United States A Marshall Hospitality Full time
Job Summary

The Kitchen Operations Manager is responsible for overseeing the daily operations of the kitchen, ensuring that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.

Key Responsibilities
  • Food Preparation and Quality Control
    • Develop and implement recipes or menus, taking into account seasonal availability of ingredients or the likely number of guests.
    • Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
    • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Sanitation and Cleanliness
    • Monitor sanitation practices to ensure that employees follow standards and regulations.
    • Check the quality of raw or cooked food products to ensure that standards are met.
    • Check and maintain proper food holding and refrigeration temperature control points.
  • Operations and Logistics
    • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
    • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
    • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
    • Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
  • Financial Management
    • Coordinate planning, budgeting, or purchasing for all the food operations.
    • Estimate amounts and costs of required supplies, such as food and ingredients.
    • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Team Management
    • Provide orientation of company and department rules, policies and procedures and oversee the training of new kitchen team members.
    • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
    • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
    • Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
    Requirements
    • Education and Experience
      • A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter preferred.
      • At least 1 year experience in a similar capacity preferred.
    • Skills and Abilities
      • Excellent communication skills for dealing with diverse staff.
      • Self-discipline, initiative, leadership ability and outgoing.
      • Pleasant, polite manner and a neat and clean appearance.
      • Multi-tasking and problem-solving: Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
    Work Environment

The Kitchen Operations Manager will work in a fast-paced kitchen environment, with frequent exposure to heat, steam, and noise. The ability to work in a standing position for long periods of time (up to 9 hours) and to frequently lift up to 50 pounds is required.

Equal Employment Opportunity

A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws.