Immediate availability. Applicant must be able to work most nights (4 PM - 12AM) with some shifts during the day. Expected to work a minimum of 40 hours per week, a majority in the kitchen during restaurant hours. Must be able to get to work on time, ready to start their day.
General Requirements and Responsibilities:
All facets of the preparatory phase in regards to our menu. This includes overseeing prep during weekdays and some weekends, making sure that all employees are proficient in each item/recipe and its assembly.
Outlining each day what on the list should be done and prioritize what is done first.
Help provide the staff any food training that will make them a safer, more productive employee to our company.
Create a cleaning schedule and protocol for opening/closing the kitchen.
Communicate with the GM about staffing issues, concerns, hiring, and any other staff related situations.
Be in charge of scheduling and covering shifts if a Kitchen tech calls in.
Work closely with our restaurant staff to better present our product to the customer and to refine methods of operations during business hours.
Kitchen manager will help implement new recipes and oversee training of new menu items and recipe construction.
Responsible for weekly ordering of all food for the kitchen and working with General Manager to adjust menu and prices to maximize profits.
Work with and approve weekly schedule with manager.
Create new biweekly food specials. A calendar should be created to outline and plan upcoming food specials.
Any new item should be communicated to the kitchen staff and demonstrated if needed.
Ensure the opening and closing procedures are up to date and being followed. Check with shift supervisors that the kitchen staff is closing out/opening properly.
Notify the kitchen staff and plan for any parties or events.
Attend weekly staff meeting. Bring up pros and cons in meeting, highlighting what is being done correctly and what needs to be worked on.
Lead weekly kitchen staff meetings. Discuss scheduling and any upcoming events. Mitigate any concerns with staff and come up with creative solutions to any problems that may arise.
Ensure menu pricing is up to date with current market pricing (this includes party pricing).
Be sure to check recipe book and product recipes to make sure kitchen staff is putting out a presentable dish.
Double check the kitchen order and make sure everything has arrived correctly. Put away the order and communicate to staff so they are using the appropriate products.
Working with the GM, the Kitchen Manager will help reach budgetary goals through cost cutting options, portioning controls and waste of product documentation.
Provide end of the year inventory to accounting department.
Applications are available on our website: https://www.hotshotsvball.com/application/
Please fill out application and send along with a resume to our email: management@hotshotsvball.com.
With any questions please call us at (585) 461-1220.
