What are the responsibilities and job description for the Kitchen Manager position at SILVER SPIKE BAR AND GRILL?
As Kitchen Manager at The Silver Spike Bar and Grill, you're directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
Duties & Responsibilities
- Ensure that all food and products are consistently prepared and served according to The Silver Spike's recipes, portioning, cooking and serving standards.
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Fill in where needed to ensure guest service standards and efficient operations.
- 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.
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- 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.
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
- Responsible for training 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.
- Provide safety training per training program, lifting and carrying objects and handling hazardous materials.
Qualifications
- A minimum of 1 year experience in Kitchen Management and 5 total years in varied kitchen positions including food preparation, line cook, fry cook, sauté cook, and/or broiler cook
- At least 6 months experience in a similar capacity
- 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 9 hours)
Job Type: Full-time
Pay: $ $24.00 per hour
Benefits:
- Employee discount
- Paid training
Work Location: In person
Salary : $24