Kitchen Manager

We are looking for a kitchen manager who will be responsible for all kitchen functions, including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, and sanitation and cleanliness. 

Activities & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

• Ensure that the kitchen, all food prep areas, and all food storage areas meet restaurant cleaning standards 

• Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen 

• Work with a team of cooks to do portion prep work for other shifts when needed.

• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Prep, stock, and rotate the line to ensure an ample supply of products is maintained

• Ensure that all products are ordered according to predetermined product specifications, received in the correct unit count and condition, and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 

• Supervise the preparation of all items on the prep list following standard procedures.

• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.

• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils.

• Responsible for training kitchen personnel in cleanliness and sanitation practices.

• Check and maintain proper food holding and refrigeration temperature control points. 

• Ensure compliance with food and workplace safety procedures

• Work closely with wait staff to exceed guest expectations.

Minimum Qualifications:

• A minimum of 3 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.

• At least 6 months of 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 to 50 pounds.

• Be able to work in a standing position for long periods of time (up to 8 hours).