KITCHEN MANAGER
Reports to: Owners, Administrative Staff
Summary of Position:
Kitchen Manager serves as a Customer Service Ambassador by insuring that the food we serve always meets or exceeds our standards of excellence at all times, especially non-peak times when the amount of food prepared is critical. While the Kitchen Manager reports to the Owners, it is expected that this person would take responsibility for setting the expectations for all kitchen team members to work as a team to maximize our productivity. The Kitchen Manager is the example of our standards at all times, whether it is cleanliness, organization, or food quality. They are also responsible for the speed and accuracy of the team. The Kitchen Manager must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.
Duties & Responsibility:
This is a leadership position 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.
Responsible for food safety.
Develop and cross train all BOH team members.
Ensure a sense of urgency from all kitchen staff at all times.
Assign daily work stations and manage breaks.
Respond appropriately to guest requests. Communicate guests request to server as needed.
Ensure cleanliness
Manage the day-to-day operations
Identify and solve problems
Be knowledgably of restaurant policies regarding personnel and administer prompt, fair and
consistent corrective action for any and all violations of company policies, rules and procedures.
Provide oversight to the cleaning program.
Insure consistent and accurate records are kept for temperature logs.
Insure consistent application of the timed holding system
Monitor/manage shift waste
Control food cost and usage by following proper requisition of products from storage areas,
product storage procedures (rotating), standard recipes and waste control procedures including
checking and maintaining proper food holding and refrigeration temperature control points.
Manage inventory rotation and product storage standards
Prepare all required paperwork, including forms, reports and schedules in an organized and
timely manner.
Schedule labor as required by anticipated business activity while ensuring that all BOH positions
are staffed when and as needed and labor cost objectives are met.
Oversee the training of kitchen personal in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls,
hoods, other equipment and food storage areas.
Provide safety training in lifting, carrying objects and handling hazardous materials (cleaning
supplies).
Organizational skills to prioritize daily tasks.
Effectively lead the development of others, with emphasis on an exceptional work environment
for all employees.
Delegate daily tasks and hold employees accountable for those tasks.
Have a thorough knowledge of our recipes and food preparation in order to effectively manage
the standards with kitchen staff.
Qualifications:
A minimum of 5 years of experience in varied kitchen position. At least 2 years of experience as
a kitchen supervisor/manager.
Strong leadership skills
Work well in fast paced settings
Must be able to communicate clearly and effectively
Be able to lift, reach, bend and stoop
Be able to work in a standing position for long periods of time
Must have exceptional hygiene and grooming habits
The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the work load, gain additional experiences to further the individual’s professional development.
