Title: Kitchen Manager

Reports To: GM

Overall Responsibilities:

The Kitchen Manager is responsible for the kitchen operations in the restaurant establishment including; mastering all kitchen duties and assuring that each person in the kitchen is fully trained, understands their individual duties; and understands the importance of service to our customers. Executes corporate policies under the guidance of the General Manager, Regional Operations Manager and Regional KM relative to kitchen processes and procedures.

Specific Duties:

• Is consistent in assuring that everyone in the kitchen knows and understands the importance of providing a memorable dining experience to the customer through expertly prepared food.
• Assures that the kitchen staff is current and updated on all items of the menu and has the authority to administer tests when necessary.
• Assures that every dish is exquisitely presented before being delivered to the customer.
• Compiles inventory reports on food items weekly.
• Compiles inventory reports on food items monthly and submits their Monthly Inventory Sheet to corporate no later than the 2^nd of new month.
• Compiles the Waste Food Report, including total amount, and submits to Corporate on the same day as their Monthly Inventory Sheet.
• Orders food product to meet anticipated demand.
• Assures that the kitchen is maintained in a clean and orderly manner and that all provisions of the health department standards and codes are fully complied with.
• Recommends to Regional KM and immediate supervisor ways to improve the efficiency of the kitchen.
• Recommends to the Regional KM and immediate supervisor ways to reduce labor hours with out diminishing service times.
• In collaboration with management team, develop procedures for tracking waste and usage of food products.
• Assures that proper food quantities are ordered – keeping in mind promotions, holidays, or special events. Check all deliveries to assure that all paperwork is in order and all items accounted for.
• Prepare, on proper forms, weekly work schedules for entire staff and submit to the General Manager for review no later than the Tuesday prior to the following work week. Local management should work out any deviations from this schedule at the local level.
• Assist the GM in reviewing performance of each kitchen employee.
• Assures that all staff is properly branded according to Company Policies & Procedures at all times.
• Assures that all check-lists are created to complete daily tasks are done in a timely manner.
• Perform other duties, which may be assigned, from time to time, by senior management.
• Always arrives to work on time.