Kitchen Manager

.As the Kitchen Manager of The Heyday, you will be responsible for overseeing day-to-day operations in the back of house. We are looking for someone with a strong sense of leadership, communication, and oversight of all areas within the kitchen. This includes, but is not limited to:

• Foster and create a positive work environment
• Cook & prepare all menu items as well as special items.
• Create periodic specials and routinely add ‘specials’ to the cold case
• Uphold the schedule given to you and ensure coverage of shifts for callouts
• Maintain kitchen equipment and cleanliness and adhere to DHEC regulations
• Collaborate with kitchen team for events and custom catering opportunities
• Set up workstation prior to scheduled shift so that food can be prepared according to recipes
• Quickly prepare all food items ordered, to include breakfast, lunch and any catering or evening menu items
• Maintain proper portioning, measuring, compilation of prepared items according to production sheets and approved recipes
• Maintain proper portioning, plating, temperature, garnishing and presentation of food items
• Properly present all food items to provide maximum appeal, quality, temperature and freshness
• Label and stock all ingredients in proper place so they can be organized and easily accessible
• Ensure that all ingredients, dry goods, food, other kitchen items are stored properly following ‘First In, First Out’
• Follow proper holding, preparation, and holding guidelines
• Maintain kitchen sanitation and equipment cleaning using ‘clean as you go’ approach
• Complete assigned equipment and station cleaning schedule
• Ensure communication with teammates for timing and preparation of menu items, to-go orders, 86’d items, etc
• Complete all orders that are delegated to you and ensure proper receiving/storing delivery of goods
• Work safely, consistently using designated PPE (gloves, head covering, etc)
• Ensure all other kitchen employees follow standards for PPE, sanitation/cleaning, preparation, quality, plating, organization, labeling, FIFO, etc. Any normal standards a line/prep cook should be following
• Verbally discipline or prepare write-ups when kitchen team members are not following company standards or policies.
• Delegate cleaning and organization tasks to other team members during downtime
• Ensure proper documentation of food waste (Prepared Foods and Ingredients)
• When checking in orders ensure accuracy. Contact vendors for credits or replacement items when applicable.
• Manage monthly inventory
• Routinely track menu item costing for all prepared foods

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

Salary : $50,000 - $60,000