Summary of Position: Our company is located in Seattle and expanding to San Francisco Airport this coming June 2024. We are willing to move someone from the Northwest to the Bay Area, and the individual would receive a moving bonus. We are looking for an energetic professional to join our team and take charge of our Asian Fusion fast casual restaurant. Our organization is steadily growing and there is plenty of room for growth. The Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation, and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation, and cleanliness. This location inside San Francisco International Airport, so a Federal Background check is required by the airport. Our SFO location will open in June, but training will be again soon after our person is hired.
Duties & Responsibilities:
-Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
-Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
-Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
-Fill in where needed to ensure guest service standards and efficient operations.
-Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
-Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
-Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
-Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
-Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
