Job Description:  Kitchen Manager

Employer:  DBMC Restaurants dba. Walk On's Sports Bistreaux

Position Classification:  Full Time

The Kitchen Manager (KM) is responsible for overseeing kitchen operations and running the shift of an assigned kitchen staff. The KM also has financial responsibility for food costs, labor costs, and kitchen supplies for the kitchen.

Responsibilities (Including, but not limited to the following):

• Handle and train othersto clean kitchen equipment carefully and safely to prevent damage or injuries.
• Monitor weeklyhistorical business data and use this information to prepare weekly workschedules to ensure sufficient coverage in the kitchen to attain our foodservice standards.
• Supervise operation ofthe kitchen to maximize profitability, minimize legal liability, and conform toState and Local health code regulations.
• Consistently monitorCOGS through daily use of inventory control.
• Input of food purchasesand the safeguarding of all recipes.
• Assist with hiring,training, and scheduling of BOH personnel.
• Investigate and resolvecomplaints concerning food quality issues.
• Enforce sanitarypractices for food handling, general cleanliness, and maintenance of kitchenand dining areas.
• Maintain par-stock offood products
• Comply with all healthand safety regulations.
• Review and monitor, withGeneral Manager or other financial personnel, expenditures to ensure that theyconform to budget limitations.
• Able to work and be onyour feet for up to 60 hours per week or 12 hours per day
• Able to lift up to 50pounds
• Perform other kitchenduties as assigned by General Manager. 

Skills and Qualifications: 

• Must have 2 years of management experience in a full service, high volume restaurant.
• Solid track record of success in previous assignments demonstrating upward career tracking
• Strong communication and leadership skills
• Culinary school background a plus