Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional Development
Job Description
Twin Peaks Siegen Lane, located in Baton Rouge, Louisiana, is part of the renowned Twin Peaks brand known for its inviting mountain-lodge atmosphere coupled with a menu that offers exceptional food and beverages. Twin Peaks is a growing chain of sports lodges that blend sports, food, and an atmosphere that fosters community connection and entertainment. At the core of its mission is delivering an outstanding dining experience that features great food quality, impeccable customer service, and a unique ambiance where guests feel welcomed and valued. This establishment takes pride in maintaining high standards of cleanliness, safety, and operational excellence, ensuring both guests and employees have a safe and enjoyable environment.
The Kitchen Manager role at Twin Peaks Siegen Lane is pivotal in maintaining these high standards within the kitchen operations. This full-time position requires a seasoned professional responsible for overseeing and directing all kitchen functions, including food purchasing, preparation, presentation, and sanitation. The Kitchen Manager plays an integral role in training kitchen staff, ensuring they follow proper cooking methods, portion control, cost management, and cleanliness. Additionally, this role demands supervising product ordering and inventory management to control food costs and minimize waste. The individual in this position is expected to promote a positive work environment through effective leadership, staff development, and adherence to health and safety regulations.
As a Kitchen Manager, you will be directly responsible for overseeing kitchen personnel, making employment decisions such as interviewing, hiring, and disciplinary actions. You will provide orientation and ongoing training, ensuring that all team members understand and adhere to company policies and kitchen standards. Equipment maintenance and cleanliness are key responsibilities, along with ensuring all kitchen operations run efficiently during busy business periods. Collaboration with restaurant managers to plan menus, price items, and establish recipe standards will be an ongoing task. Your ability to manage labor costs by scheduling staff appropriately will contribute directly to the overall success of the operation.
This position requires an individual with excellent communication skills, capable of coordinating between kitchen staff, management, and front-of-house personnel. Physical stamina is also essential, as you will need to work long hours on your feet, frequently lift heavy items, and maintain compliance with safety practices. With a strong foundation in various kitchen roles and at least six months experience in a supervisory capacity, you will bring leadership and expertise to drive the kitchen team towards operational excellence.
Overall, the Kitchen Manager at Twin Peaks Siegen Lane is a critical role that ensures exceptional food quality, fosters a safe and clean kitchen environment, manages cost control efficiently, and builds a motivated, well-trained team ready to deliver a memorable dining experience to every guest.
The Kitchen Manager role at Twin Peaks Siegen Lane is pivotal in maintaining these high standards within the kitchen operations. This full-time position requires a seasoned professional responsible for overseeing and directing all kitchen functions, including food purchasing, preparation, presentation, and sanitation. The Kitchen Manager plays an integral role in training kitchen staff, ensuring they follow proper cooking methods, portion control, cost management, and cleanliness. Additionally, this role demands supervising product ordering and inventory management to control food costs and minimize waste. The individual in this position is expected to promote a positive work environment through effective leadership, staff development, and adherence to health and safety regulations.
As a Kitchen Manager, you will be directly responsible for overseeing kitchen personnel, making employment decisions such as interviewing, hiring, and disciplinary actions. You will provide orientation and ongoing training, ensuring that all team members understand and adhere to company policies and kitchen standards. Equipment maintenance and cleanliness are key responsibilities, along with ensuring all kitchen operations run efficiently during busy business periods. Collaboration with restaurant managers to plan menus, price items, and establish recipe standards will be an ongoing task. Your ability to manage labor costs by scheduling staff appropriately will contribute directly to the overall success of the operation.
This position requires an individual with excellent communication skills, capable of coordinating between kitchen staff, management, and front-of-house personnel. Physical stamina is also essential, as you will need to work long hours on your feet, frequently lift heavy items, and maintain compliance with safety practices. With a strong foundation in various kitchen roles and at least six months experience in a supervisory capacity, you will bring leadership and expertise to drive the kitchen team towards operational excellence.
Overall, the Kitchen Manager at Twin Peaks Siegen Lane is a critical role that ensures exceptional food quality, fosters a safe and clean kitchen environment, manages cost control efficiently, and builds a motivated, well-trained team ready to deliver a memorable dining experience to every guest.
Job Requirements
- High school diploma or equivalent
- A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- At least 6 months experience in a similar capacity
- 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 Qualifications
- A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- At least 6 months experience in a similar capacity
- 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 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
- 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
- Work 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 restaurants 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
- Provide safety training per training program, lifting and carrying objects and handling hazardous materials
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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