Kitchen Manager

POSITION SUMMARY Directly 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.

ROLE DESCRIPTION/COMPETENCY:

* Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

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

* Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

* Responsible for training kitchen personnel in cleanliness and sanitation practices* Trains crew members in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and  control costs.

* Uses available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.

* Ensures that regular on-going communication is happening with crew members to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.

* Celebrates successes and publicly recognizes the contributions of crew members; ensures recognition is taking place on all shifts. Participates in an on-going recognition program

* 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

* Participates in progressive discipline procedures. Ensures policies are administered fairly and consistently, disciplinary procedures  and documentation are completed according to Standard Operating Procedures (SOPs).

* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

* Operates and maintains all department equipment and reports malfunctions.

* Assists with an effective kitchen equipment repair and maintenance program.

* Purchases appropriate supplies and manage inventories according to budget

* Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of  department.

* Fill in where needed to ensure guest service standards and efficient operations.

* Interacts with guests community, company representatives, vendors and local education systems as needed

* Creates an atmosphere of guest first service constantly looking for way to improve the atmosphere for internal and external gues stays focused on the mission of giving each guest the Best. Day. Ever.

KNOWLEDGE, SKILLS, AND ABILITIES:

* Be able to communicate clearly and effectively.

* Possess strong organizational and multi-tasking skills.

* Ability to work well with others

* Possess math skills, food costing and purchasing

* Hold certification for Food Safety

* Computer Skills to include: excel, word , POS systems

* Ability to work in a standing position for long periods of time.

* Ability to reach, bend, stoop and frequently lift up to 25 pounds.

* Must have exceptional hygiene and grooming habits

JOB REQUIREMENTS:

* Highly-Energetic, self motivated, goal oriented and dependable

* Must be able to work a flexible schedule including opening, closing, weekends and holidays.

EDUCATION AND EXPERIENCE:

* Tertiary education in the culinary field

* At least 5 years culinary experience in a fast paced food and beverage organisation

* Excellent oral and written communication skills, and.

* Strong analytical and decision-making skills ä Computer literacy

   Physical Demands: