KITCHMANAGER

 Summary/Objective 

The Kitchen Manager reports to the executive chef and Chef de Cuisine and
is responsible for the assisting with the kitchen operation and compliance with
policies and procedures, current federal, state and local standards, guidelines
and regulations governing, as may be directed by the chef, food service, to
assure that quality is provided on a daily basis. 

Essential Functions 

Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.  

• Supervises
   a staff, which involves direct and indirect responsibilities for
   interviewing, selection, training, motivating, wage and salary
   recommendations, and performance appraisal. 
• Enhances
   company posture on EEO/ADA by making a good faith effort to recruit,
   select, develop and retain protected class employees. 
• Assures
   that all unit staff attends required training in communication and safety
   as established by MMHCC and OSHA guidelines. 
• Assists
   in determining appropriate staffing levels. Makes hiring and firing
   recommendations to the team. 
• Orients
   and trains staff in proper work practices when they are hired and conducts
   and evaluates retraining and refresher training. 
• Monitors
   unit staff to assure that they are following established safety and infection
   control policies and procedures including body mechanics and ergonomics. 
• Evaluates
   safe work practices in job performance reviews. 
• Ensures
   that unit staff actively participates in all fire safety and disaster
   preparedness drills in a safe and professional manner. 
• As
   a member of the food service unit management team, ensures that all unit
   staff attends and participates in all training programs established by MMH
   and OSHA guidelines. 
• Maintains
   safe working conditions and practices in the unit. 
• Assures
   that meals are prepared and delivered on time and in acceptable quantity
   and quality. 
• Provides
   necessary staff development and training to dietary aides to ensure meals
   are prepared and served in accordance with established policies and
   procedures. 
• Responds
   to oral and written feedback from customers on food quality and service. 
• Ensures
   that food service work areas are maintained in a clean and sanitary manner
   and in accordance with MMH and government standards. 
• Monitors
   food service staff to assure they are following established safety and
   sanitary regulations and procedures in the use of equipment and supplies. 
• Coordinates
   production service staffing in support of internal catering activities. 
• Prepares
   and compiles any necessary productivity reports, evaluations, studies,
   etc. 
• Participates
   in kitchen and committee meetings. 
• Complies
   with all safety rules and regulations. 
• Participates
   in continuing education opportunities for personal growth and development. 
• Conducts
   weekly inventory. 
• Places,
   receives, and stores the products for the restaurant. 

Required Education and Experience  

• Proven
   work experience as a Kitchen Manager, Restaurant Manager or Head Chef 
• Hands-on
   experience with planning menus and ordering ingredients 
• Knowledge
   of a wide range of recipes 
• Familiarity
   with kitchen sanitation and safety regulations 
• Excellent
   organizational skills 
• Conflict
   management abilities 
• Ability
   to manage a team in a fast-paced work environment 
• High
   School diploma or equivalent 

Preferred Education and Experience 

• Certification
   from a culinary school or degree in Restaurant Management is a plus 

Competencies  

• Communication
   Proficiency 
• Customer/Client
   Focus 
• Diversity
   and Inclusion 
• Results
   Driven 
• Stress
   Management/Composure 
• Excellent
   Interpersonal Skills 

Supervisory Responsibility 

This position manages all employees of the department and is
responsible for the performance management and hiring of the employees within
the department. 

Travel 

No travel is expected for this position. 

Position Type/Expected Hours of Work 

This position is full-time and regularly requires long hours,
weekend work and holidays. 

Work Environment 

This job operates in a kitchen environment, housed with
equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer,
mixer and chef's knives. The employee is frequently exposed to heat, steam,
fire and noise. 

Physical Demands 

The employee is occasionally required to sit; climb or balance;
and stoop, kneel, crouch or crawl. The employee must frequently lift or move
objects up to 10 pounds and occasionally lift or move objects up to 50 pounds.
Specific vision abilities required by this job include close vision, distance
vision, color vision, peripheral vision, depth perception and ability to adjust
focus. 

Other Duties 

Please note this job description is not designed to cover or
contain a comprehensive listing of activities, duties or responsibilities that
are required of the employee for this job. Duties, responsibilities and
activities may change at any time with or without notice. 

EEO Statement 

Spectrum Restaurant Management Group LLC provides equal
employment opportunities to all employees and applicants for employment and
prohibits discrimination and harassment of any type without regard to race,
color, religion, age, sex, national origin, disability status, genetics,
protected veteran status, sexual orientation, gender identity or expression, or
any other characteristic protected by federal, state or local laws.