Kitchen Manager

Reporting to the General Manager, the Kitchen Manager manages day to day operations of location’s kitchen to ensure compliance with Barcade Corporate standards. This role provides support to the GM by managing kitchen employees and performing administrative duties related to operating the location’s food program.

Duties and responsibilities

• Maintains is a full time schedule with availability to work nights weekends and holidays if necessary. 
• Orders food, paper goods, linen, and cleaning supplies per location’s kitchen handbook, which specifies:
  • Product specs
  • Approved vendors
  • Standard ordering pars
• Schedules kitchen staff adhering to labor budgets provided by the GM and operations.
• Maintains kitchen cleanliness, organization, and health department standards based on a daily/weekly checklist created by the GM and operations.
• Trains and mentors new kitchen staff members
• Creates daily and weekly specials
• Updates recipe book as necessary in collaboration with GM and Operations
• Conducts monthly inventory
• Updates prep schedule and order pars in collaboration with GM and operations
• Submits kitchen waste log to GM weekly
• Participates in quarterly kitchen planning meetings
• Checks deliveries from vendors for accuracy and product quality and delivers adjusted invoices as per GM’s specifications. 
• Works on the line or as expo during most volume shifts as deemed necessary by GM
• Adjusts schedule as necessary to work the line or expo during private events and large parties
• Meets weekly with the GM to review upcoming events and catering orders
• Provides feedback on kitchen staff members to the GM on a regular basis, documenting disciplinary issues via email and coaches kitchen staff members to improve performance.

Qualifications

• 3 years of experience managing a full service kitchen
• Previous experience with ordering and inventory
• Familiarity with Microsoft Office including Word, Excel, and Outlook
• Strong organizational skills and attention to detail
• Understanding of food and labor cost
• Knowledge of local food scene
• Local Food Protection or Serv Safe certification

Direct reports

Line cooks, Prep Cooks, Dishwashers.