Kitchen Manager

Position Duties:
Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

The Kitchen Manager (KM) is responsible for overseeing the operations and running the shift of an assigned work group within the kitchen. The work group typically consists of a HOH Key and Line Cooks. The KM also has contributory financial responsibility for food costs, labor costs and kitchen supplies for the kitchen.


Duties & Responsibilities:

People:

• Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines
• Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations.
• Is responsible for on-boarding, training and professional development of all HOH staff members
• Effectively communicates to management to ensure effective and efficient operations without issue.
• Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback.
• Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc..
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Assumes 100% responsibility for quality of products served.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, HOH labor cost and kitchen expenses including HOH equipment).
• Ensures compliance with inventory procedures.
• Implements and maintains ALL kitchen systems.
• Conducts daily line checks
• Ensures that clear feedback is provided to the entire kitchen team, including staff and management.
• Monitors all customer feedback, communicates with team and General Manager and follows up with corrective action plan.
• Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis.
• Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better with no critical violations, and training staff on proper sanitation guidelines
• Places standards and processes to avoid cross-contamination, improper food handling and/or storage practices, etc., through proper training and supervision
• Ensure that all equipment is kept clean and in excellent working condition.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products, standard recipes and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Qualifications:
• Must have 2 years of kitchen management experience in a full service, moderate to high volume restaurant.
• Solid track record of success in previous assignments demonstrating upward career tracking
• Strong communication skills
• Strong leadership skills
• Culinary school background a plus
• Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time
• Finger/hand dexterity to operate kitchen machinery, knives, etc
• Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation

We’re here to add something unique to the social landscape of New Orleans.

Our presentation may be casual, but our standards are HIGH–not only for what we serve, but also for our team. As a company, we strive to be the finest and most innovative in the hospitality industry.

How will we achieve this?

By hiring the right people for the right position and giving them the tools to succeed in the best city in America.


Brechtel Hospitality offers outstanding career opportunities for talented, highly motivated individuals with an eye for detail and an appreciation for the exceptional quality and level of service we deliver. Each of our concepts offer a fast paced and dynamic environment for individuals to shine.

More than just an equal opportunity employer, Brechtel Hospitality enthusiastically celebrates the powerful and profound diversity of our team. We believe that talent, drive and experience are the only relevant criterion for considering new team members.