Food Service Manager - #13

LOCATION: Parker's #13- 2004 Beech Street Savannah GA

TITLE: Kitchen Manager

FLSA: Non-Exempt

REPORTS TO: Store Manager with cross functional reporting to Multi Unit Kitchen Manager

ESSENTIAL FUNCTION: Acts as the Person in Charge and ensures compliance with the FDA Food Code; Responsible for achieving department goals, food safety, operating systems, customer service, and employee development

PRIMARY RESPONSIBILITIES:

Food Service Management

• Make certain employees have the tools and items necessary to perform their jobs

• Order food, cleaning products, paper goods, and supplies from approved vendors

• Ensure product is received, stored, and rotated following FIFO method

• Maintain company standards for food production, shelf life, recipes, product quality, and presentation

• Make certain operating systems designed to control food cost are used to include order guides, build-to forms, time/temperature logs, and waste sheet

• Hold employees accountable to following recipes

• Manage company standards for food production, shelf life, recipes, product quality, and presentation

• Ensure employees use proper scoop to portion and serve food from the hot bar

• Conduct weekly inventory for cost of sales report

• Control labor costs by scheduling employees by the approved labor budget

• Ensure employees clock in and out for each scheduled shift

Safety and Sanitation

• Verify the completion of time/temperature logs to ensure proper cooking and holding temperatures for prepared food items

• Check and document temperature on all refrigeration equipment each shift

• Practice and maintain safe food handling procedures at all times

• Hold employees accountable to dress code, personal hygiene standards, and proper hand washing procedures

• Wear non-slip shoes for every shift and hold employees accountable to doing the same

• Ensure employees wear clean uniform and hair restraint at all times

• Act as the Person in Charge and enforce the Employee Health Policy

• Hold employees accountable to Parker’s cleanliness standards; delegate and monitor daily and weekly cleaning tasks

• Ensure the use of lids and straws on all cups when drinking beverages in the food preparation areas

• Maintain clear isles and walk ways in compliance with ADA Title III

Customer Service

• Interact with customers and employees in a respectful, courteous manner, creating a friendly atmosphere

• Lead by example by frequently washing hands throughout the shift, wears clean disposable gloves on both hands at all times when handling ready-to-eat foods

• Ensure the availability and quality of hot bar items and prepared foods

• Maintain company standards for food production, shelf life, recipes, product quality, and presentation

Communication

• Speak honestly and act with integrity at all times

• Effectively communicate procedures, promotions and new products to employees

• Earn the trust of others through open, honest communication and good follow through.

• Make Store Manager aware of weekly schedule changes, employee request offs, and confirm accuracy of hours worked

• Treat employees with dignity and respect at all times

• Recognize employees for a job well done

Training and Development

• Verify new hire training schedule meets company expectations

• Utilize Parker’s training materials to train and develop employees

• Prepare and present monthly food service training topics for store meetings.

• Train employees on safety procedures and proper use of kitchen equipment, knife handling, and grease disposal

• Make certain performance reviews occur for staff as required by company standards

• Support Kitchen Trainer in communicating and enforcing standards

Management and Leadership responsibilities

• Support the team with hands-on management style and lead with a sense of urgency and purpose

• Complete responsibilities within established deadlines and maintain commitments

• Perform additional tasks as assigned

Compliance to company standards, systems, procedures, and policies

• Abide by company policies and procedures as established in the Employee Handbook and Training Materials

• Must be reliable and punctual in reporting to work as scheduled; enforce company time and attendance policy

• May not sign contracts on behalf of the company

• May not accept payment for goods or services from any purveyor without permission from the Chief Operating Officer

• Maintain confidentiality of all company information; must be forthcoming in reporting all policy and procedural violations and any wrongdoing to Management or Human Resources

EDUCATION, EXPERIENCE AND QUALIFICATIONS:

• 2 years prior management experience in a food service operation or proven experience in food service operations with Parker’s

• Current Servsafe certification required

• Must be 18 years of age or older to work with kitchen equipment

• Capable of using knives, slicers, and other food preparation equipment

• Must maintain a current, valid, and unrestricted driver’s license with an insurable driving record

KNOWLEDGE, SKILLS AND ABILITIES:

• Able to provide excellence in service, perform basic mathematical calculations, read and write, and understand and follow instructions

• Must be detail-oriented and accurate

• Must have good interpersonal and problem solving skills

• Ability to multi-task effectively in a busy environment

• Responsible, dependable, and adaptable to change

• Kitchen Managers are scheduled a variable, 50 hour work week or as business necessitates

GENERAL WORKING CONDITIONS

The characteristics described here are representative of those employees encounter while performing the essential functions of the food service position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Shift Length – Varies – 8 to 10 hour shifts

• Flooring and Lighting – Cement, tile, textured flooring and florescent lighting

• Environment – Subject to wet floors, temperature extremes, and loud noise