Kitchen Manager

Hartford, CT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $38,300.00 - $61,300.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Training and Development

Job Description

This hiring establishment is a dynamic and reputed restaurant dedicated to offering high-quality dining experiences through exceptional culinary expertise and outstanding customer service. As a well-established player in the hospitality industry, the company prides itself on maintaining rigorous standards in food quality, safety, and cleanliness while fostering a supportive and efficient work environment for all team members. The restaurant specializes in crafting delicious meals with fresh ingredients, aiming to please diverse palettes and ensure guests return with memorable dining experiences. Emphasizing its commitment to operational excellence, the company continuously invests in employee training, menu development, and equipment maintenance to stay... Show More

Job Requirements

Must have a minimum of 5 years of experience in varied kitchen roles including food preparation, line cook, fry cook and expediter
Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
Ability to reach, bend, stoop, and frequently lift up to 50 pounds
Capability to work standing for up to 9 hours
Strong understanding of sanitation and cleanliness standards
Proven leadership skills in managing kitchen staff
Knowledge of food cost control and inventory management
Familiarity with restaurant safety and equipment maintenance protocols

Job Qualifications

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)

Job Duties

Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards
Make employment and termination decisions by evaluating and disciplining kitchen personnel as appropriate
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
Fill in where needed 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 kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs including the use of the temp log, grease trap log, and cleaning checklists
Work with Director of Operations to plan and price menu items
Establish portion sizes and prepare standard recipes 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 restaurants receiving policies and procedures
Ensure that all food products are rotated according to FIFO and that only the freshest ingredients are used in the preparation of menu items
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
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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