What are the responsibilities and job description for the Kitchen Manager position at Whistling Kettle?
Benefits:
Position Summary
The primary duty of the Kitchen Manager is to assist the owners and general manager in the day-to-day operations of a Whistling Kettle restaurant. The Kitchen Manager is directly accountable for the supervision, organization, and scheduling of the hourly team in the Back of house including line cooks, prep cooks & dishwashers. This position maintains the highest quality Guest Experience through a dedication to excellence in food, beverage and service standards, cleanliness, sanitation and safety. Success is earning the loyalty of Our People and is measured in real growth in sales, profit and market share, and is the result of implementing the WOW factor of service.
ESSENTIAL TASKS AND RESPONSIBILITIES:
- 401(k)
- 401(k) matching
- Health insurance
- Paid time off
Position Summary
The primary duty of the Kitchen Manager is to assist the owners and general manager in the day-to-day operations of a Whistling Kettle restaurant. The Kitchen Manager is directly accountable for the supervision, organization, and scheduling of the hourly team in the Back of house including line cooks, prep cooks & dishwashers. This position maintains the highest quality Guest Experience through a dedication to excellence in food, beverage and service standards, cleanliness, sanitation and safety. Success is earning the loyalty of Our People and is measured in real growth in sales, profit and market share, and is the result of implementing the WOW factor of service.
ESSENTIAL TASKS AND RESPONSIBILITIES:
- Provides on-going coaching and appropriate progressive discipline to all Team Members in kitchen managing appropriate documentation and ensure each Team Member has clarity around their current level of performance
- Supervises day-to-day operations to ensure all standards of Whistling Kettle quality and service are achieved during each shift.
- Provides orientation and training according to all Whistling Kettle training systems, standards and manuals for new hires
- Constructs the weekly work schedule to meet the demands of the business.
- Supervises Team Members to ensure that all cleaning, maintenance, housekeeping and side work duties are accomplished in line with operations standards.
- Proactively communicates to owners and other members of the management team to share and convey information regarding the restaurant. Ensures there are no surprises.
- Maintains familiarity with all national, state, and local safety, health, and sanitation standards and ensures all Team Members are following guidelines appropriately.
- Correctly performs all duties necessary to open and close the kitchen
- Performs effectively in all positions (line, prep, expo, etc)
- Organization, planning, and time management skills with the ability and initiative to react effectively and quickly to unexpected circumstances
- Ability to read and understand POS screens, e-mail, spreadsheets and basic office functions
- Ability to build positive working relationships and provide clear direction and feedback
- Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism
- Handle stress associated with responding to/solving problems
- Exercise of discretion and independent judgment, as well as a creative approach to formulating responses
- Accurately complete paperwork and reports
- A minimum of one (1) year of restaurant/hospitality experience either managing or co-managing a restaurant/kitchen. Experience should include hiring and firing / scheduling / paperwork and reporting and being the overall leader.
- Must be able to constantly stand and walk for extended periods of time, at least 8 hours, and traverse all parts of the restaurant quickly
- Must be able to lift, handle, and carry (e.g. food, small wares, equipment, supplies and paper goods) at a minimum of 50 pounds constantly, and up to 100 pounds occasionally
- Must be able to bend, kneel, stoop, reach, and squat on a frequent basis
- Must be able to taste, be able to distinguish between and among flavors, spices, and scents as to their appeal and level of intensity for all food and beverage products
- Must be able to work around changing of schedules, which includes being available to work throughout the day, nights, weekends, and holidays, as required