Responsibilities of a Kitchen Manager:

• Slicing, cutting, shredding, tenderizing the BBQ meat
• Making the sandwiches for the BBQ
• Maintain sanitation, health, and safety standards in work areas.
• Clean food preparation areas, cooking surfaces, and utensils.
• Cook the exact number of items according to shift Par or ordered by customer, working on several different orders simultaneously.
• Measure ingredients required for specific food items being prepared.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Read food order slips or receive verbal instruction as to food required by patron and prepare and cook food according to instructions.
• Verify that prepared food meets requirements for quality and quantity.
• Wash, cut, and prepare foods designated for cooking.
• Clean, stock, and restock workstations and display cases.
• Order and take delivery of supplies from vendor.
• Take food and drink orders and receive payment from customers.
• Able to lift to 50 lbs.
• Ensure that all cooked food reaches 165 degrees internal temperature, and all cold items are stored below 41 degrees.
• Ensure that equipment is calibrated and cooking at proper temperature. 

Requirements of a Kitchen Manager:

• Driver’s license with a good driving record to drive company vehicle.
• Desire for continuous learning and professional development.
• Prior experience as a cook, preferably with a focus on BBQ
• Capacity to stand for long hours.
• Thorough knowledge of food safety guidelines.
• Excellent organizational, time management, and multitasking skills.
• Level-headed with outstanding interpersonal skills.
• Commitment to the production of high-quality outputs and excellent customer service.
• Ability to work shifts, over weekends, and on holidays, as required.

Benefits of working as a Kitchen Manager:

• Growing company with upward mobility
• 401(k)
• Bonus Program
• Paid Vacation
• Health, Dental, Vision, and Life Insurance