What are the responsibilities and job description for the Kitchen Manager position at Main Street Management?
Title: Kitchen Manager
Reports To: Chef
Summary of Position:
Supervises and coordinates activities concerning all back-of-the-house operations and personnel, including food preparation, kitchen and storeroom areas. Trains and evaluates back-of-house personnel. Purchases or requisitions food items, supplies and equipment. Plans or participates in menu planning and food production and apportions meat, vegetables and desserts, as well as food surpluses, to control costs. Supervises food preparation personnel to ensure food adheres to standards of quality to maintain cleanliness or kitchen and equipment.
Duties & Responsibilities:
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Make employment decisions including evaluating and disciplining kitchen personnel as appropriate.
- Assist the chef with orientation of company and department rules, policies and procedures and training of new kitchen employees.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Assist the chef with planning and pricing menu items using a detailed spreadsheet.
- Source local ingredients and look for opportunities to showcase the diversity of local growers, producers and suppliers.
- Communicate with managers and staff on selling points of local foods.
- Be creative in using local products and showcasing local growers.
- Develop and maintain professional relationships with local growers and producers.
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Evaluate assigned kitchen personnel twice a year and complete on a timely basis.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Train kitchen personnel in safe operation of all kitchen equipment and utensils.
- Train kitchen personnel in cleanliness and sanitation practices.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Check and maintain proper food holding and refrigeration temperature control points.
- Assist in expanding catering sales and profits.
- Modeling teamwork by providing attentive and friendly support to those who directly serve the customers.
Qualifications:
- A minimum of 2 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 12 hours).