Kitchen Manager

Position Title:            Kitchen Manager

Department:              Food & Beverage

Exempt Status:          Non-Exempt

Supervisor:                Executive Chef

 GENERAL SUMMARY:

Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time.

Ultimately, you will ensure all plates are properly cooked and served and our residents have a pleasant dining experience.

PRINCIPAL DUTIES:

Essential Job Duties:

(Other duties will be assigned as needed) Must be willing and able to do the following:

• Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.
• Maintain inventory levels and conduct full weekly inventory
• Interview, hire, train, develop and retain qualified BOH employees.
• Identify, address and document individual employee performance problems according to standard operating procedure.
• Schedule, conduct, and document employee performance reviews according to standard operating procedure.
• Identify, train and develop key employees for growth, advancement and promotion.
• Understand and follow the food allergy procedure and special orders/restrictions.
• Perform a daily “walk through” inventory to prioritize product utilization.
• Assign production duties to all kitchen staff.
• Identify and communicate inventory and equipment needs to ordering Manager.
• Complete a daily product order.
• Perform a pre-shift line check to ensure quality of all items.
• Responsible for the purchase and ordering of all food product and supplies
• Track high cost items according to standing operating procedure.
• Identify and communicate production needs to Executive Chef.
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. 

• Conduct shift cook meetings.
• Become proficient in all functions of Chef, Line Cook, Prep Cook, Coordinator and Steward functions.
• Assist in the development of menus and food items.
• Prepare ingredients needed for recipes of menu items.
• Prepare food items according to prescribed recipes.
• Use equipment as prescribed in preparation of menu items.
• Maintain good quality standards including consistency and presentation.
• Coordinate proper food storage according to standard operating procedure.
• Communicate repair and maintenance needs to management.
• Ensure BOH employees understand and adhere to sanitation/safety guidelines.
• Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
• Perform varied duties to ensure proper back of house operation according to standard operating procedure.
• Wear a hair restraint while on duty.
• Must wash hands regularly, according to guidelines.
• Comply with all safety and sanitation guidelines and procedures.
• Maintain a clean and orderly work area.
• Be able to stand and walk for an entire shift.
• Communicate cordially, effectively and clearly with all employees, managers and guests.
• Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
• Perform more than one task at a time.
• Maintain a positive, pleasant attitude every shift. 
• Accept direction and constructive criticism from management.
• Perform calmly and effectively in an extremely busy and stressful work environment.
• Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
• Work in a confined, crowded space of variable noise and temperature levels.
• Lift and move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 50 pounds.

POSITION ACTIVITIES AND TASKS:

• Assists the kitchen staff to achieve plan profit levels while ensuring maximum guest
  satisfaction and the development and training of all employees.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean,
  safe, and sanitary manner, according to all established procedures, performance standards,
  and local health department regulations.
• Monitors and oversees food temperatures during hot and cold handling to reduce the
  incidence of risk factors known to cause food borne illness.
• Must be able to perform/assist all functions for all positions in the kitchen if needed.
• Ensures that inventory levels for both food and non-food items are properly maintained in
  accordance with company guidelines through correct ordering procedures and efficient
  usage and yield application.
• Ensures the unit's compliance to productivity and service standards with a sufficient
  number of well-trained and productive employees.
• Ensures proper management of facility and equipment through preventive maintenance,
  energy conservation, repairs, security measures, and adherence to safety and sanitation
  requirements.
• Conducts employment activities to include interviewing, scheduling, training, and
  conducting performance reviews with all kitchen personnel, as well as recommending
  salary increases and preparing employee documentation.
• ServSafe certification.
• Ensures accurate financial data to include: kitchen supplies, inventories, food cost,
  payroll/productivity, and operating expenses.
• Attends unit management meetings, makes presentations as requested. Responsible for
  meeting established objectives during periods of his/her Production Leader's supervision.
• Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
  Responsible for all communication with regard to system breakdowns and deficiencies.
• Ensures the thorough training and development of Production Leaders and other non-
  exempt personnel.

GENERAL RULES Must be willing and able to do the following:

• Get along with others and be a team player.
• Follow all uniform and appearance guidelines as befitting the image of the kitchen for the duration of the shift.
• Refrain from smoking for the duration of the shift.
• Arrive to work on time and in ready to work condition.
• Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
• May not work under the influence of alcohol or any illegal drugs.
• May not resort to any type of violence, discriminatory or harassing behavior.
• Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.