POSITION TITLE: Kitchen Manager/Food Extraordinaire

REPORTS TO: General Manager

POSITION SUMMARY:

Direct subordinate to the General Manager and Assistant General Manager. This position is vital to the proper running of the kitchen and key responsibilities include: Ensuring quality and consistency of all food and oversight of all kitchen personnel.

DUTIES AND RESPONSIBILITIES:

• Acting culinary leader by developing and assuming key management responsibilities.
• Assume the role of liaison between all dining room operations and culinary staff.
• Monitor food production, ordering, costing, and quality consistency on a daily basis.
• Accomplishes company's human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
• Meets kitchen financial objectives by forecasting requirements; scheduling expenditures; analyzing variances; initiating corrective actions.
• Supervise the preparation and cooking of various food items.
• Participate in marketing events directly related to their specific restaurant and event space.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
• Adhere to Brand Provided recipe cards and ensure consistency and accuracy at all times.
• Strategically work as scheduled cook to adhere to company labor standards and ensure appropriate coverage based on anticipated business.
• Directs food apportionment policy to control costs.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them.
• Devises special dishes and develops recipes.
• Familiarizes newly hired Cooks with practices of kitchen and oversees training of Cook Apprentices.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Other duties as assigned.

Qualifications

• 2-4 years of culinary experience
• Food Handlers Certificate
• Ability to work nights and weekends
• Ability to speak, read, and write English
• Lift 10-25 pounds frequently and up to 50 pounds on occasion