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The Kitchen Manager is responsible for the day to day kitchen operation of the Restaurant / Bar. Key areas of responsibility include: product knowledge, ordering, inventory, food cost control, ensure food quality, maintain sanitation standards, develop BOH employees and manage all back of the house operations.
Food & Menu Results:
â¢ Place weekly food, paper and chemical orders to meet usage pars
â¢ Monitor daily food prep and storage to minimize waste, ensure quality and control costs
â¢ Prepare daily food pars to meet business needs
â¢ Monitor product rotation and use-by expiration dates.
â¢ Utilize computer system for ordering, inventory and pars
â¢ Ensure food safety and sanitation procedures are met
â¢ Daily compliance with all HACCP procedures and record keeping
â¢ Prepare all menu items to company recipes and procedures
â¢ Meet ticket time standards
â¢ Participate in weekly and month-end inventory.
â¢ Control and maintain budgeted food cost.
Staffing and Building Great Teams:
â¢ Participate in selection and training of BOH team members
â¢ Coach, evaluate and develop BOH Team Members
â¢ Write weekly BOH schedules to meet sales and labor goals
â¢ Manage team performance to ensure food quality and guest satisfaction
â¢ Ensure all BOH team members are trained and tested on all positions they are scheduled to work.
â¢ Enforce dress code and grooming standards.
Facility & Equipment Results:
â¢ Maintain adequate supplies of all smallwares items
â¢ Inspect and test all equipment to keep in good working order
â¢ Use daily and weekly cleaning schedules to ensure the kitchen areas are clean, organized and well maintained.
â¢ Maintain exterior sanitation by back door, dumpster and lighting
â¢ Meet business plan's dollars for all controllables
â¢ Maintain Health Department Standards and comply with variances ASAP.
Financial and Administrative Results:
â¢ Control food costs
â¢ Maintain inventories
â¢ Maintain staffing levels to meet sales goals
â¢ Manage shifts to meet budget labor goals
Physical Requirements of this position include:
Constant standing, walking, bending, lifting, and carrying items (up to 50 pounds), reaching over shoulders, Work with sharp instruments and other kitchen utensils and tools, and working a computerized ordering terminal. The position also requires oral and written communication skills in English, numerical (cash handling and financial reporting) skills, eye-hand coordination, and manual dexterity. Often requires exposure to heat (100ï° or more), cold (50ï° or less), and chemicals (e.g., cleaning products). Works hours may vary up to 60 per week depending on seasonality.
This description is not intended, and should not be construed to be an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job. It is intended to be an accurate reflection of the principle job elements essential for making compensation decisions.