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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $36,200.00 - $58,100.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
The hiring establishment is a reputable restaurant known for its dedication to delivering exceptional dining experiences through high-quality cuisine and excellent customer service. This restaurant is committed to maintaining a productive and supportive work environment, emphasizing operational excellence and customer satisfaction. As a key player in the hospitality sector, the restaurant focuses on creativity, consistency, and safety in food preparation and service. The team understands the importance of maintaining health and safety standards while continually adapting to industry trends and guest preferences to remain competitive and innovative.
The role of Kitchen Manager is pivotal within this vibrant restaurant environment... Show More
The role of Kitchen Manager is pivotal within this vibrant restaurant environment... Show More
Job Requirements
- Culinary education preferred
- minimum of 2 year restaurant experience required
- minimum of 1 year restaurant management experience preferred
- working knowledge of sales figures and food costs
- working knowledge of all restaurant equipment including knives, slicer, mixer, salamander, stoves, ovens, Hobart, broiler
- ability to work and communicate well with guests, subordinates, and management
- organized and detail oriented
- ability to problem solve and work independently
- deliver superior service and maximize customer satisfaction
- continuously touching tables and getting to know guests
- train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development
- ensure compliance with sanitation and safety regulations
- adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
- safeguarding their team members and facility by ensuring all Safety & Security Policies are adhered to
- maintain relationships with vendors and suppliers to ensure timely and cost-effective deliveries
- have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor
- assist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log
Job Qualifications
- Culinary education preferred
- minimum of 2 year restaurant experience required
- minimum of 1 year restaurant management experience preferred
- working knowledge of sales figures and food costs
- working knowledge of all restaurant equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler
- ability to work and communicate well with guests, subordinates, and management
- organized and detail oriented
- ability to problem solve and work independently
- deliver superior service and maximize customer satisfaction
- train, motivate, and mentor team members by providing guidance, coaching, and performance feedback
- ensure compliance with sanitation and safety regulations
- adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
- maintain relationships with vendors/suppliers
- have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor
- assist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log
Job Duties
- Perform line checks with management team on a daily basis to check food plating and temperature
- monitor products received and inform management team and RM of quality problems
- interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate
- schedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis
- control food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures
- meet all health department standards for safe food handling
- monitor weekly food cost using the inventory tracking system reports (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.)
- prepare food according to procedures and standards within time guidelines and customer specifications
- operate equipment safely determined by position and OSHA regulations
- maintain food storage, receiving, stocking, rotating as par levels dictate
- supervise food prep and cooking
- store food products in compliance with safety practices (e.g. in refrigerators)
- order food supplies and kitchen equipment, as needed
- establish and delegate work duties in each kitchen area daily
- train and monitor kitchen employees in food production principles and practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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