JOB TITLE: KITCHEN MANAGER

GENERAL DESCRIPTION: Responsible for operating the kitchen in the most professional manner possible while ensuring the highest product quality standards consistent with budgeted food cost parameters. To communicate all pertinent situations to the General Manager and Director of Operations.

Operations

Food Production

1. Responsible for maintaining SRI Standards in food purchasing and production.
2. Enforces safe and sanitary food handling procedures and verifies that they are strictly adhered to.
3. Works with other management personnel to control food inventories.
4. Conduct line checks to ensure quality and preparation standards are met.

Personnel

1. Responsible for hiring of kitchen staff.
2. Responsible for staffing levels within the kitchen, as well as the training and direction of the staff.
3. Provide significant direction and responsibility to the Assistant Kitchen Managers.
4. Formally evaluate the kitchen staff as directed by the General Manager.
5. Develop Assistant Kitchen Managers setting regular achievable objectives

Purchasing

1. Ensures adequate quantities of specified products are on hand at all times.
2. To buy the best quality products at the best possible price via the quotation systems and following SRI guidelines for commitment purchases.
3. Covers any product shortage through other units.
4. Utilized par system on ordering to control proper inventory of stock on hand.

Cost Control

1. Attain or better budgeted food cost without cutting quality.
2. Attain or better budgeted labor cost without sacrificing ticket times, quality or cleanliness.
3. Utilizes the par system and item sales trend report to set pars on prep.

Maintain Product Quality By

1. Training and supervising both the prep and line crews.
2. Performing quality checks on the cook’s line and in the prep area.
3. Ensuring properly organized receiving, storing, and rotation practices.

Other Responsibilities

1. Mid-month and end of month inventories.
2. Assists General Manager in support role to evaluate, coordinate, and implement ongoing menu developments.
3. Conducting weight and quality checks on all seafood received.
4. Communications with the General Manager and Director of Operations.
5. Conduct periodic safety and sanitation meetings.