Wild Fish Restaurant est. 2011is in Lighthouse Avenue PG is a fine dining Fish and Seafood restaurant. We are looking for a professional, experienced, mature person that has previous background working in busy kitchen must be available weekends and holidays. Has initiative understand the every day needs of a small restaurant, resume and references are essential.
Minimum of 2+ years solid hot line cooking experience. Knowledge of kitchen vocabulary and accurate knife skills. This is a hands-on position with seasonal customer flow. You will be responsible for primary station prep. Must be able to work well under pressure and cook with consistency. Must be able to follow recipes with accuracy. English comprehension required. You should be available to work weekends and holidays.
Job Description
Job Title: Kitchen Manager Status: Exempt, Full Time Salary
Department: Wild Fish Kitchen Reports To: Chef, Ownership
Kitchen Manager
JOB OBJECTIVE: As a member of the Management team, Kitchen Manager will help lead the culinary operations and dish conceptions to ensure an elevated guest experience that directly evokes a sense of place. Core responsibilities include, supervision of the kitchen staff to ensure optimal department efficiency, productivity and quality standards; keeping all menus and outlets up to date on culinary trends, best practices and creative opportunities for growth; document and record all recipes and procedures in an easily accessible and timely manner; be responsible and in charge of kitchen when Ownership is off-property or occupied with special events or projects.
ESSENTIAL JOB FUNCTIONS:
A. Menu Development
1. Coordinate menu item tastings with Ownership.
2. Update menu recipes, plating guides and ensure consistency of execution.
3. Develop pairings and special off menu items, when appropriate
B. AM Operations
1. Understand and respond to all guest needs and requests in a timely and professional manner.
2. Oversee proper and efficient preparation of food for all meal periods, employee meals, special events, room service, events & banquettes ensuring that quality and quantity standards are being met.
3. Maintain pars, orders and monitor pricing for all items as directed by Ownership - Directly managing purchases & standards through the purchaser & receiver.
4. Documenting all scheduled business via Google Calendar & Drive, including purveyors, deliveries, events, and menu changes as needed and directed.
5. Ensure kitchen storage areas and walk-in’s are stocked and organized, impressing set standards to the team by leading with example.
6. Follow all specified procedures to open or (if needed) close the kitchen.
C. Staffing and Safety
1. Assist, as directed, to train, schedule, support, supervise, review, and discipline Kitchen employees, to maintain highest possible levels of employee morale and department productivity
2. Ensure safe work practices of all Kitchen staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.
3. Maintain the cleanliness and safety of work areas at all times. Make sure that all employees are practicing safe and sanitary food guidelines.
4. To attend and assist with all set meetings as directed with accomplished deliverables & guided goals.
5. Approve time & attendance for payroll processing, and document all personnel/payroll transactions by completing a PAF
6. Document and report all suspicious occurrences, incidents, injuries and hazardous conditions.
7. Practice safe work habits at all times, to avoid injury to self and others.
ESSENTIAL WORK SKILLS:
1. Effective verbal and written communication skills; provides and receives constructive criticism
2. Basic computer skills and knowledge of Microsoft Office programs, such as Word and Excel
3. Ability to make impactful and effective decisions regarding profitability, service, details, waste control and safe working environment standards
4. Strong personnel development and coaching skills
5. Work flexible schedule; is able to adjust to the needs of the guests and staff
6. Well-groomed, professional image
7. Self-motivated, organized, detail oriented and composed
MINIMUM EDUCATION, EXPERIENCE & PHYSICAL REQUIREMENTS:
1. Must have a High School diploma, and college education or culinary school/apprentice experience preferred
2. Must have at least 3 years of managerial kitchen experience
3. Must have or be able to obtain within 30 days of hire a valid CA Food Handler Card
4. Must have a valid driver’s license and clean driving record
5. Ability to work weekends and holidays
6. Ability to use repetitive hand and body motions during computer usage, stocking, cooking and various other required job duties
7. Ability to stand and walk for extended periods of time at varying structure levels and stairways
8. Ability to be exposed to varying temperatures and moistures (indoors, outdoors, refrigerator, storage room, hot ranges, etc.)
9. Ability to lift up to 50 lbs. from ground to overhead for moderate distances
10. Ability to push and pull forces of up to 50 lbs.
NOTE: This job description is not intended to be all-inclusive. Employee’s maybe asked to perform other related duties as directed to meet the ongoing needs of the organization. Employees are expected to follow direction from all members of the management team. Wild Fish reserves the right to modify the job description or job duties based on the needs of the department or newly added departmental services.
I have read, understand and acknowledge the above referenced job requirements and have the ability to perform all duties stated within this job description.
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