The Kitchen Operations Manager will oversee the general management of all foodservice operations for JR286. This includes food and labor cost management, vendor relationships, inventory management, safety and sanitation management.

What You'll Do:

• Manage the hiring, training, development, performance reviews, coaching & counseling for employees.
• Conduct new hire orientation in conjunction with Human Resources.
• Coordinate and monitor training schedules.
• Create staff Master Schedule and post weekly schedules.
• Provide strong customer service to employees & guests.
• Maintain excellent relationships with vendors and suppliers.
• Ensure all staff has current Certified Food Handler’s Certificate in file.
• Track item sales for control, ordering and menu development.
• Schedule labor to budget and make sure staff is clocking in and out daily following company policies. Audits payroll before sending to proper department. Responsible for staff following rest and meal break procedures. 
• Create weekly staff updates and areas of focus.
• Review all food and beverage invoices and submit to accounting.
• Enter invoices daily and review weekly.
• Control costs of all manageable areas of the kitchen operation.
• Work with consultant to create ongoing RECIPE BOOKS (prep & plating); conduct menu cost analysis.
• Update Production Schedule based on current weekly menu.
• Update Purveyor Order Guides on regular basis and review pricing.
• Ensure receiving systems are in place.
• Ensure daily line & temp checks, and prepare/maintain waste reports.
• Order office supplies as needed.
• Maintain and update Vendor/Supplier/Service Company contact list.
• Ensure all licenses and permits are properly posted and up to date.
• Work with consultant on menu and daily feature development and costing.
• Manage and approve all recipe/menu changes.
• Purchase, receive, rotate, store and control cost of food and supplies.
• Mange the costs and quality of food and beverage by strictly adhering to recipes, food and beverage standards, ordering & receiving procedures, and checklists
• Manage regular food and beverage reviews, and understand taste profiles.
• Research and test current menu trends.
• Ensure Serve Safe systems are in place at all times.
• Manage all Health Department communications/audits.
• Manage and report maintenance issues to the facility team, and obtain appropriate approvals prior to scheduling repairs
• Ensure all equipment is clean, and maintenance procedures and checklists strictly followed.
• Ensure security systems are in place and working properly.
• Manage monthly R&M tracking.
• Manage outside service vendors: trash, pest control, linen, refrigeration, grease removal, hood and vent cleaning, fire extinguisher & suppression system and hydro-jetting.
• Initiate regular facility and safety reviews.
• Other duties as assigned. 

What to Bring: 

• Minimum of 5 years related experience in managing Kitchen/Food Service operations in a similar environment.
• Must have current California Food Manager Certificate.
• Must be able to communicate verbally and in writing to employees, managers, vendors, suppliers, outside regulatory agencies, etc.
• Proven management skills. Ability to give and receive constructive feedback.
• Strong leadership skills.
• Knowledge of food and health safety procedures.