Kitchen Manager

Summary of Position:

Responsible for ensuring the back of house (BOH) operations run smoothly. The kitchen manager is considered the restaurant manager of the kitchen, which includes but is not limited to the management of personnel, food/product purchasing, food waste, kitchen cleanliness, equipment maintenance, labor, employee orientation and training. While on shift, the daily goal is maintaining product consistency by ensuring BOH policies and company policies are followed, and manage labor as it relates to making appropriate labor cuts. Duties outlined below are in addition to job functions as a cook.

Duties & Responsibilities:

• Responsible for ensuring all company policies and procedures are followed during the shifts. This includes the management of people to accomplish this goal.
• Watch for and deter theft (including eating on the line, giving away food, etc) by managing employees on shift and watching food costs through purchasing.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager.
• Become an expert on the Point-of-Sale (POS) system with the intention to help others overcome situations that are atypical and require support. Additionally, as an expert in Revention you will have access to management areas within the system and you will be asked to perform duties in line with your job description.
• As the Kitchen Manager you will be solely responsible for training new hires on the menus, working the line, performing prep, kitchen policies/procedure and the POS (if needed). If you are unavailable for specific training shifts, a trainer can be approved to take your place. This trainer needs to be approved by the GM of the store.
• Communicate professionally with the FOH staff to ensure accuracy and maintaining a high level of guest service. This includes active communication with the FOH manager for coordination of events, scheduling, personnel, etc.
• Coordinating with the GM to create the work schedule for BOH personnel. When creating this schedule, it is necessary to consult employee requests, GM requests, special events, holidays, etc. The skills and status of employees will dictate how a shift is scheduled/covered. If there is a no call / no show situation or if a shift cannot be filled, it is the responsibility of the Kitchen Manager to fill that shift themselves. All scheduling issues, as such, need to be coordinated with the GM.
• Maintain the overall cleanliness of the kitchen, prep area, coolers, freezers, ovens etc. This is achieved by following and enforcing the use of daily, weekly, and monthly cleaning lists along with personally cleaning while on shift.
• Maintain kitchen equipment in working order. This includes regular cleaning, being present for service or repair calls, and communicating equipment issues with the GM.
• Responsible for assuring a truck order is placed correctly through our vendors for all kitchen and FOH supplies/food. Orders are to be placed on the appropriate day at the appropriate time in order to receive all supplies without running out. Maintaining the correctly par levels and inventory is the key to proper food/supply ordering.
• The Kitchen Manager is responsible for tracking food waste and training the entire staff on how to minimize mistakes and overportioning.
• It is also the Kitchen Manager's responsibility to ensure that all of the supplies are checked and stored properly, including the rotation of our product with the FIFO method. If the Kitchen Manager cannot be present, then a properly trained cook or FOH manager is allowed to take in a truck.
• The Kitchen Manager is responsible for maintaining vendor / supplier relationships. This includes damaged product, product returns, new products, and supply outages. If other means are necessary to supply the restaurant properly, it is the kitchen manager's responsibility to inform the GM.
• Responsible for training all new kitchen staff including handbook orientation, kitchen orientation, policy orientation, and on-shift training. The new staff member will work exclusively with the kitchen manager for the first week of employment. Exceptions need to be approved by the GM.
• When the Health Department visits the store, the Kitchen Manager is to assist their representative during their visit. The Kitchen Manager is ultimately responsible that Health Code and Guidelines are maintained by all BOH employees.
• If the store has any issues with bugs, rodents, pests, etc. it is the Kitchen Manager's job to actively rid the restaurant of these problems. The GM will decide if an outside company is necessary to assist in the problem.

Qualifications:

• Ability to work well with and manager others
• Be able to communicate clearly, politely, and concisely with our FOH staff and fellow kitchen workers.
• Must have expert knowledge of the kitchen and cooking/prepping procedures and functions, and an overall understanding of management's goals and philosophies of store operations.
• Possess expert Point-of-Sale skills with regard to kitchen functionality and have advanced knowledge of kitchen equipment and maintenance procedures.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to safely lift and easily maneuver up to 50lbs of product.