Kitchen Manager

Benefits:

• Bonus based on performance
• Health insurance
• Paid time off
  
  
  

The Kitchen Manager is responsible for the supervision of the entire kitchen and management of all kitchen employees. Responsible for all the food items that are prepared or cooked within the kitchen using proper techniques, best practices, and adheres to company policies and health requirements. This position will require overseeing all line station setup, breakdown, and production, as well weekly inventory, and place all food orders.

Reporting Relationship

The Kitchen Manager reports directly to the General Manager, Head Chef, and President.

Duties And Responsibilities

Staff:

• Oversees all kitchen staff including Line Cooks, Lead Line Cooks, Prep Cooks, Dishwasher.
• Manage kitchen staff schedule by shift to ensure that the kitchen is staffed correctly and productivity goals are met.
• Train kitchen personnel as directed by the General Manager and/or Head Chef.
  
  
  

Food:

• Responsible for food production, batch cookery, and line cooking as appropriate.
• Ensure kitchen shifts opening and/or closing procedures are followed.
• Kitchen shift food preparation procedures are followed.
• All food orders are correctly served and within time limits.
• Food is always served to specification and quality standards.
• Kitchen closing procedures, food storage, labeling, and cleaning schedule is followed.
  
  
  

Controls and Procedures:

• Shares the responsibility for achieving food and labor cost goals.
• Maintain a clean and safe kitchen.
• Monitors employee theft, purveyor errors, waste, yields, and bring any discrepancy to management’s attention.
• Receive and store all food products.
• Perform any other related duties as assigned by the General Manager.
• Adhere to all state and local laws, policies of the pub, regarding the service of food and handling of alcohol for all menu items.
• Keep self-neat, clean, and in proper uniform at all times.
• Abides by all pub policies and procedures.
  
  
  

Qualification Standards:

• Must be 21 years of age with legal identification.
• Must possess food handler certification.
• Ability to Reach, bend, stoop, wipe, and climbs stairs.
• Lifts 50-60 pounds. Lift and move cases of food, beverage, and merchandise on a constant basis.
• Capable of standing during entire shift, if needed.
• Frequent immersion of hands in water approximately every 5 minutes.
• Reading and writing skills are required.
• Hazards may include, but are not limited to slipping, chemical splash, burns, strains, and cuts.
• Required quick mathematical calculations (addition, subtractions, and multiplication).
• Requires audible communication and hearing skills with employees in the kitchen and in the pub.
• Requires a professional and clean appearance.
• Physical agility and dexterity of both hands.