This position requires a passionate, mature leader with the ability to lead a kitchen operations team to routinely provide Gold Standard Food, manage inventory, adhere to strict food safety standards, and provide a great work environment.

Duties include:

1.Create daily routines that produce predictable and well-coordinated kitchen operations at all times.

2. Training and coaching to ensure quality food, achieve targeted food cost, improve waste from products that are

not prepared to Gold Standard.

3. Ensure proper product levels are maintained by daily, weekly and monthly inventories and proper ordering procedures are adhered to.

4. Ensure optimum staffing daily to ensure food production keeps up with busy periods. The Kitchen Manager is

responsible for motivating and keeping his/her team members engaged. He/She will do this by reviewing schedules and ensuring the kitchen is staffed both day and night and all new staff members are well trained.

5. Keep all equipment serviceable and clean and clearly communicates with leadership when repairs are needed. Grills are cleaned regularly and “recovered” on and monthly basis to prevent carbon build up. Vats are filtered daily and boiled out monthly for better warming up and cooking.

6. Maintain an immaculate workspace. All daily, weekly and monthly cleaning schedules followed and completed.

Smallware’s are present and ordered as needed and used IAW the grill tool organizer and table set up in place.

7. Ensure food safety in the kitchen is ongoing daily food safety checklists are completed. Ensure all refrigerators and freezers are at proper temperatures. Grills and fryers are checked routinely for calibration to cook all products to the right temperature.

8. Ensure daily routines are established as to WHO, WHEN and HOW all products are correctly tempered and pulled for

thawing each day.

9. Ensure all kitchen staff are in the correct, neat and clean uniform daily and keep a professional appearance and

demeanor at all times.