What are the responsibilities and job description for the Kitchen Manager/ Chef position at nbg-llc?
Looking for a natural born leader and someone who bring honesty, integrity, & hard work to the job on a consistent basis. If you don't believe the industry is long hours & constant grind, then this job isn't for you. This position is to be filled with the person who will immediately come in and make a staff stronger & better.
- Kitchen staff support – The restaurant kitchen manager should keep files on the various employees under their supervision and make regular updates about performance and conduct. They should be approachable and available to the kitchen staff and address any concerns or problems that arise.
- Recruitment, training and scheduling – The kitchen manager is integral in interviewing kitchen staff and negotiating contracts. They may also be responsible for the training, scheduling and payment of staff.
- Budget preparation – The kitchen manager maintains an inventory of materials used, checks supplier invoices, ensures vendors are paid on time and suggests strategies to cut kitchen costs.
- Food procurement – The restaurant kitchen manager must be able to estimate the amount of food that needs to be prepared and predict possible fluctuations. They should have a thorough understanding of how to prepare meats and vegetables in large quantities.
- Food sanitation – The kitchen manager must be aware of the guidelines and principles of food safety and sanitation. They frequently review and assess all kitchen procedures to ensure employees maintain a safe and hygienic cooking environment.
- Preparation and storage – The kitchen manager must know how to prepare and store every item of food that is served in the restaurant. They must be well versed in cooking temperatures and times as well as the storage methods required for foods to retain their flavor, freshness and nutritional value.
- Active participation – The kitchen manager can participate in creating menus and making decisions about menu substitutions when specific ingredients are unavailable. For restaurants that have fixed or permanent menus, the kitchen manager is responsible for ensuring the menu is adhered to. Creativity is a MUST, as we're always striving for improvements.
- Supervision – The kitchen manager is responsible for ensuring that restaurant staff strictly follows the guidelines of CQSMA (cleanliness, quality, service, maintenance and atmosphere).