Safehouse Kitchen Manager

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Paid training

Career advancement opportunities

Job Description

The company seeking to hire for this position operates within the vibrant hospitality industry, primarily focusing on delivering exceptional dining experiences. This establishment is committed to maintaining high standards of quality, safety, and customer satisfaction through meticulous kitchen operations and well-trained staff. With a reputation for excellence, the restaurant emphasizes hiring skilled individuals capable of upholding and enhancing its culinary offerings. Employing a comprehensive approach to kitchen management, this venue ensures that all operations, from food purchasing to sanitation, align with established best practices. The emphasis on organized food preparation processes highlights the importance the company places on consistency and quality control.

The role of Kitchen Manager is critical to this company's continued success. This full-time position is charged with overseeing all kitchen operations, which includes purchasing, receiving, food preparation, and ensuring that all safety and sanitation standards are rigorously followed. The Kitchen Manager plays a pivotal leadership role in training employees and managing their performance to sustain a well-organized, efficient, and hygienic kitchen environment. The manager also ensures that recipes and portioning meet the restaurant's precise standards to maintain quality and customer satisfaction.

Responsibilities entail ordering food products based on strict specifications and monitoring deliveries for quantity and condition. The individual must control food costs by managing inventory, utilizing standard recipes, and minimizing waste, alongside supervising refrigeration and holding temperatures. The Kitchen Manager also collaborates with restaurant managers to plan menu pricing, portion sizes, and standardize recipes for new dishes. Regular maintenance and cleanliness of kitchen equipment are managed under their watch to optimize functionality and comply with health standards.

This leadership position requires making hiring, evaluation, and disciplinary decisions regarding kitchen personnel, while also orienting and training new hires on company policies and procedures. The role demands preparation of necessary documentation such as reports, schedules, and performance appraisals, ensuring that staffing aligns with business forecasts and labor budgets. Safety training, including first aid, CPR, and hazardous material handling, falls within this role, alongside maintaining Serve Safe Certification.

Overall, the Kitchen Manager is integral to maintaining the restaurant’s culinary and operational excellence, fostering a safe and productive working environment, and delivering an outstanding customer dining experience.

Job Requirements

High school education required
Minimum of 2 years formal culinary schooling or equivalent on the job training
Prior experience as Kitchen Manager preferred
Must be able to obtain certifications in Serve Safe
Considerable knowledge of mathematical skills necessary to interpret reports and budgets
Considerable knowledge of basic computer operations and software as it pertains to inventory control, payroll, etc
Thorough knowledge of food products, insight into cost and wage control, standard recipes, and proper preparation
Ability to analyze, forecast data and make judgements to ensure proper payroll and production control
Ability to read, write and speak English to comprehend and communicate job functions
Finger/hand dexterity in order to operate food machinery
Ability to grasp, lift and/or carry goods weighing over 100 lbs on a continuous schedule
Ability to work in confined spaces
Ability to perform duties within extreme temperature ranges
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and management
Ability to stand, walk and/or sit continuously to perform essential functions for an extended period of time
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation

Job Qualifications

High school diploma or equivalent
Formal culinary schooling preferred or equivalent on the job training
Prior experience in kitchen management preferred
Strong knowledge of food safety standards and Serve Safe certification
Experience in food cost control and inventory management
Proficient in basic computer software relevant to payroll and inventory
Excellent leadership and training skills
Ability to communicate effectively in English
Ability to perform physical tasks associated with kitchen work
Ability to work under pressure and manage time efficiently
Knowledge of sanitation and safety practices in kitchen environments

Job Duties

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received 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 including checking and maintaining proper food holding and refrigeration temperature control points
Responsible for daily line operations and filling in where needed to ensure guest service standards and efficient operations
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 equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
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
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
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
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials
Attends all scheduled employee and manager meetings
Responsible for maintaining Serve Safe Certification
Perform other duties as assigned by supervisor