Vacancy expired!
IDEAL CANDIDATE: SOMEONE THAT HAS MANAGED A RESTAURANT KITCHEN THAT MAINLY SERVES BREAKFAST e.g. IHOP, BOB EVANS, RAMS HORN
MUST KNOW HOW TO COOK, MUST KNOW HOW TO COOK EGGS
MUST KNOW HOW TO CREATE RECIPE CARDS INCLUDING BREAKING DOWN ACTUAL COST.
MUST BE AVAILABLE TO WORK SUNDAYS A DOUBLE SHIFT
MUST BE ABLE TO START AS EARLY AS 6:00 AM
MUST HAVE OWN TRANSPORTATION
MUST HAVE ServSafe Certificate Food Handler/Manager
MUST HAVE EXPERIENCE KEEPING KITCHEN IN HEALTH DEPARTMENT COMPLIANCE
MUST HAVE EXPERIENCE IN UTILIZING SOP'S AND RESTAURANT TRAINING PROCEDURES FOR NEW AND EXISTING EMPLOYEES
MUST HAVE EXPERIENCE WITH FILTERING FRYERS & FRYER BOIL OUT PROCESS.
MUST HAVE EXPERIENCE WITH MAINTENANCE OF KITCHEN EQUIPMENT AND LOGGING OF REPAIRS
MUST HAVE EXPERIENCE IN HOLDING EMPLOYEES ACCOUNTABLE WHEN POLICIES, PROCEDURE OR PROCESSES ARE NOT COMPLIED WITH
MUST HAVE KNOWLEDGE WITH FOOD & LABOR COST
MUST HAVE EXPERIENCE WITH INVENTORY ORDERING & SCHEDULING
The Kitchen Manager is the Ambassador for Customer Service. Its your responsibility to insure that the food all meets and exceeds standards of excellence at all times. This is a leadership position that is responsible for the development and operation of their team to support one of the most critical factors in our success, food quality. Manage our food quality standards by consistently monitoring the temperature of hot food as well as insuring that our cold food is stored according to standards. Inventory control, managing daily inventory and inventory budgets with forecast. Responsible for food safety. Develop and cross train all BOH team members. Kitchen Manager is also responsible for the speed and accuracy of the team. You must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.
