Chef kitchen manager

SUMMARY

The Farmhouse Chef / Kitchen Manager assists in the managing of restaurant operations including but not limited to maximizing gross margins, ensuring sales, controlling inventory, ordering, gaining product knowledge and expenses while working in a safe manner and enhancing the Niemann Harvest Market culture.

The Farmhouse Chef / Kitchen Manager provides consistent good quality, good tasting, and appealing food to customers.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensures that Restaurant Associates deliver superior guest service and ensures absolute customer satisfaction
• Learns and uses the three E’s : Engagement, Educate, Empowerment
• Assists manager on day-to-day operations and procedures
• Service customers with the highest quality products
• Writes, executes, and trains staff on weekly / daily specials
• Performs all aspects of Back of House restaurant duties
• Dish washing as needed
• Assists with inventory
• Promotes sales / events and support established program
• Assists in day to day operational procedures to ensure stock level, inventory, and cleanliness
• Problem solving
• Follows all Health Code guidelines
• Works within company programs, policies and procedures
• Follows all safety policies and procedures; is a safety role model
• Other duties as assigned

KEY ATTRIBUTES

• Passion / purpose
• Foodie / farmer
• Thirst for knowledge / curious / inquisitive
• People enthusiast / outgoing
• Genuine
• Trendy / fun
• Honest
• Techie
• Leadership skills
• Culinary skills
• The ability to prioritize and multi task
• Detail oriented
• Ability to work in a fast paced environment
• Problem solving skills
• High energy
• Adaptability

SUPERVISORY RESPONSIBILITIES

• Directly supervises Associates.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include training associates; planning, assigning, and directing work;
• Rewarding and coaching associates;
• Addressing complaints and resolving problems.

EDUCATION and / or EXPERIENCE

• One year certificate from college or technical school;
• Or previous Lead Chef experience
• Or equivalent combination of education and experience.

LANGUAGE SKILLS

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to work with Supermarket math concepts such as addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour.

CERTIFICATES, LICENSES, REGISTRATIONS

Manager Food Handler’s Certification as required by State Law provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Hairnets / Hats
• Safety Cutter
• Computer
• Uniform per store policy
• Pallet jack
• Ladders and stepladders
• Associates may be required to use standard restaurant equipment including, but not limited to
• Knives
• Slicers
• Ovens
• Grills
• Commercial dish machine

PHYSICAL DEMANDS

Regularly (Over 2 / 3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Taste
• Smell
• Communicate with associates and customers
• Lift and / or move up to 50 pounds

Frequently (Between 1 / 3 to 2 / 3 of the time)

• Overhead lifting
• Climb
• Balance
• Lift and / or move up to 75 pounds

Occasionally (Less than 1 / 3 of the time)

• Crawl
• Lift and / or move up to 100 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors

WORK ENVIRONMENT

Frequently

Work near moving mechanical parts

Occasionally

• Extreme heat
• Risk of electrical shock
• Wet or humid conditions
• Extreme cold

Noise Level

Moderate

Niemann Foods Management retains the discretion to add to or change the position requirements at any time.

Position requirements may vary by store location

Last updated : 2024-03-09