Kitchen Manager

 

SUMMARY

Performs a variety of duties related to running a day to day full service kitchen line.  Additional responsibilities include needs related to the carry out, lounge, banquet facilities and catering.  Expectations include the assessment and assignment of all work, scheduling, examination and inspection of employee performances according to all restaurant procedures and practices, maintaining proper communication with employees, and creating a suitable work environment.  Effectively and thoroughly manages personnel including adherence to policies and procedures, and motivating employees to ensure a customer friendly workforce that continuously smiles at, acknowledges and thanks customers.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.Able to answer any and all questions presented by cooks, waitresses, office faculty, customers, etc. about food preparation, contents, and possible exceptions/changes.  Knows the responsibilities, procedures, and practices of all stations in the kitchen.Works with dining room manager on weekly specials.Examines employees’ preparation procedures, sanitation practices, dish execution actions, and plating/garnishment practices including but not limited to the execution of individual orders, execution of catering orders, cold/hot food prep, portion controls, and/or rotation.Assesses employees’ skills concerning their strengths and weaknesses in the dining kitchen. Assures that the dining kitchen runs properly, efficiently, smoothly, and in harmony.Keeps open communication with all members of the office staff regarding concerns, prep requests, etc. Make sure rules and policies are being followed, including but not limited to procedures and/or guidelines enclosed in the handbooks, check lists, and/or “kitchen hints.â€�Assures par preparation of all designated sauces including but not limited to alfredo sauce, lobster sauce, hollandaise, white clam sauce, roasted red pepper sauce, tetrazini, piccata sauce, and the distillation of balsamic vinegar.Assures par preparation and cleaning of pork loins for the catering kitchen for Sunday pork cutlets and the 4 oz. pork chops.Able to evaluate and execute all dining kitchen situations, including but not limited to equipment failures, employee relations, food problems, customer questions/complaints, etc.Assures that the owner is aware of any needed actions, concerns, occurrences, exemplary performances, needed materials, etc.Consults with owner as to out-of-scope tasks that need to be completed.Makes sure a task list for the night crew is prepared prior to the intended shift.Makes sure the task list for the night crew is executed properly including but not limited to proper rotation, sanitation, recipe execution, and storage practices.Examines the day shift’s preparations for the next day before they leave.Assesses the materials being used on the morning buffet regarding rotation, preparation techniques, and sanitation practices.Assures organization and assessment of the cook’s shelf and its pars.Assesses all prepared stock items that are to be used in the dining kitchen, including items prepped by kitchen crew members, items prepped by catering crew members, and items prepped by carry out members.Sets bi-lateral expectations for catering kitchen staff.Keeps the par sheet up to date and accurate.  Assures that the par amounts are sufficient without being excessive.Assures that a schedule is made and any accommodations are considered.Notifies catering kitchen as to whether the kitchen will need roast beef for braciole that week or not. Ensures that Sunday and Monday buffets are prepped and executed properly.Ensures that dining kitchen lines are pulled and pressure washed once a week. Performs other duties as assigned.

 

SUPERVISORY RESPONSIBILITIES

Manages xx subordinates in the kitchen area.  Is responsible for the overall direction, coordination, and evaluation of this unit.  Also directly supervises.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

EDUCATION and/or EXPERIENCE

College or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.  This position requires a well organized individual that is self motivated and takes charge, is dependable and responsible, enjoys new opportunities and challenges, enjoys working with and developing people, deals with criticism calmly and effectively, is careful about detail and is thorough in completing tasks as assigned and on time, is flexible and open to change

 

LANGUAGE SKILLS

Able to read, analyze, and interpret ingredient specifications and recipes, general business periodicals, and or governmental regulations.  Able to write and develop creative menu and meal plans, and procedure manuals.  Able to effectively present information and respond to questions from customers, staff and owners.

 

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of weights and measures.  Ability to apply concepts such as ratios, and proportions for ingredient and nutritional information.

 

PHYSICAL DEMANDS 

While performing the duties of this job, the employee is frequently required to reach with hands and arms; and talk or hear.  The employee is required to regularly stand, stoop, kneel and walk.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.

 

WORK ENVIRONMENT 

The noise level in the work environment is usually quiet.  The work environment is quick paced in close quarters.  Exposure to heat from ovens, grill and burners is frequent.  Exposure to cool temperatures form coolers/freezers is occasional.