Kitchen Operations Manager

11 hours ago

Albuquerque, New Mexico, United States Nexus Brewery + Restaurant Full time
Job Summary

Nexus Brewery + Restaurant seeks a highly skilled and experienced Kitchen Manager to oversee all kitchen functions, including food inventory, preparation, and maintenance of quality standards. The ideal candidate will have a strong background in food service management and be able to lead a team to deliver exceptional guest experiences.

Key Responsibilities
  • Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
  • Make employment and termination decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
  • Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees.
  • Fulfill various duties to ensure guest service standards and efficient operations.
  • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
  • Collaborate with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
  • 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 the restaurant's receiving policies and procedures.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • 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.
  • 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.
  • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
  • Responsible for training kitchen personnel in cleanliness and sanitation practices.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
  • Check and maintain proper food holding and refrigeration temperature control points.
  • Assist front-of-house manager with shift management duties and budgets.
  • Assist with inventory.
  • Perform other duties as assigned.
Requirements
  • Minimum high school graduate, or equivalent.
  • A minimum of 2-5 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
  • Self-Safe certification preferred.
  • BA/BS in hotel/restaurant management or culinary arts school preferred. Six or more months of previous supervisory experience preferred in the food service industry.
  • Management skills, including giving direction and delegating responsibilities.
  • Excellent communication skills (verbally interacts with management, servers, team members, and guests).
  • Knowledge of workplace safety procedures.
  • Ability to read and write.
  • Must be able to pass a criminal background check.
Working Conditions and Physical Effort
  • Restaurant kitchen environment.

Hazards may include, but are not limited to, cuts from broken glass and metal cans, burns, slipping, and tripping.

Work normally performed in a hot, damp environment.

Exposure to heat, cold, and some chemical exposure.

  • While performing the duties of this job, the employee is regularly required to talk or hear.
  • This position requires frequent manual dexterity in combination with eye/hand coordination, such as keyboarding and handling of equipment.
  • The employee frequently is required to use hands or finger, handle, or feel objects, tools, or controls.
  • The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
  • Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
  • The employee is frequently required to stand and walk (majority of shift).
  • The employee must frequently lift and/or move up to 50 pounds.
  • The noise level in the work environment is usually medium.
  • Position requires working 50-60 hours per week.

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