The Kitchen Manager Manages day to day operations of location’s kitchen to ensure compliance with Barcade Corporate standards. The KM Provides support to the GM by managing kitchen employees and performing administrative duties related to operating the location’s food program.

Duties and responsibilities

Order food, paper goods, and cleaning supplies per location’s kitchen handbook, which specifies:

• Product specs
• Approved vendors
• Standard ordering pars

Schedules kitchen staff adhering to labor budgets provided by the GM and operations.

Maintains kitchen cleanliness, organization, and health department standards based on a daily/weekly checklist created by the GM and operations.

Trains and mentors new kitchen staff members

Creates daily and weekly specials

Updates recipe book as necessary in collaboration with GM and Operations

Conducts monthly inventory

Updates prep schedule and order pars in collaboration with GM and operations

Submits kitchen waste log to GM weekly

Participates in quarterly kitchen planning meetings

Checks deliveries from vendors for accuracy and product quality

Works on the line or as expo during most volume shifts as deemed necessary by GM

Adjusts schedule as necessary to work the line or expo during private events and large parties

Meets weekly with the GM to review upcoming events and catering orders

Provides feedback on kitchen staff members to the GM on a regular basis and coaches kitchen staff members to improve performance.

Qualifications 

3 years of experience as a line cook in a full service kitchen

Ability to lift up to 60 lbs and stand for long periods of time.

Flexible schedule with availability to work some nights, weekends, and holidays.

Previous experience with ordering and inventory

Strong organizational skills and attention to detail

Understanding of food and labor cost

Knowledge of local food scene

Local Food Protection or Serv Safe certification

Direct reports

Line cooks, Prep Cooks, Dishwashers.