What are the responsibilities and job description for the Kitchen Manager - Panda Express Denver Intl Airport position at Concessions International?
Job Details
Description
PURPOSE OF POSITION
Support the operation to deliver Superior Guest Service by managing, coordinating, and preparing food, and ensures quality and consistency of products. Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders. Manage and maintains records in compliance with company standards and/or brand requirements. Supervises day-to-day activities of back of the house associates and manages employee relations, coaching and counseling, and training and development. Knowledge of menu costing and understand P & L statement.
Essential Duties/Responsiblities
Position makes recommendations with respect to assigned unit to upper level management.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The position requires a working knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service. Must have sufficient communication skills to project a positive image and convey basic information to staff. Basic knowledge and skilled in operation, maintaining and cleaning kitchen equipment. Requires the ability to read and understand written directions and recipes and to calculate weights and measurements. Must be able to learn, understand, and apply safety and sanitation regulations.
Physical Abilities
Requires the ability to stand for extended periods of time, bend, kneel, and stoop. Requires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds. Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes. Requires sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.
Education/Previous Experience
High school diploma or equivalent. Completion of technical or culinary program or training, or equivalent of 4-5 years of demonstrated leadership in kitchen or food service management experience. Must be able to obtain ServSafe Food Safety certification.
Language Skills
Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.
Mathematical Skills
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Reasoning Ability
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand during 6-8hr shift, and use hands to manipulate and operate objects, tools or controls; Reaches, bends, stoops, shakes, stirs and wipes; The employee is frequently required to reach with hands and arms and taste or smell; The employee must be able to hear well amongst loud background noise; Employee must occasionally lift and/or move up to 50-pound cases several times per shift.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
TRAVEL
No travel required.
Description
PURPOSE OF POSITION
Support the operation to deliver Superior Guest Service by managing, coordinating, and preparing food, and ensures quality and consistency of products. Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders. Manage and maintains records in compliance with company standards and/or brand requirements. Supervises day-to-day activities of back of the house associates and manages employee relations, coaching and counseling, and training and development. Knowledge of menu costing and understand P & L statement.
Essential Duties/Responsiblities
- Manages, coordinates, and prepares food, and ensures quality and consistency of products are followed.
- Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders in accordance with company standards and/or brand requirements.
- Plans, prioritizes and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate and discuss strategies for quality execution.
- Manages and conducts inventory, maintains par levels of product and places orders for food, equipment, and small wares as needed.
- Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
- Monitors and ensures proper storing, labeling and rotation of food items and supplies.
- Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.
- Recruiting, selecting, promotion and training of associates and other status changes as needed.
- Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews.
- Maintains equipments in accordance with established operating procedures and works with maintenance staff to inspect, maintain, and replace equipments when necessary.
- Follows and monitors safe food handling, cleaning and sanitizing of equipments, proper hygiene practices and workplace safety standards for operating a unit.
- Performs other duties as assigned.
Position makes recommendations with respect to assigned unit to upper level management.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The position requires a working knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service. Must have sufficient communication skills to project a positive image and convey basic information to staff. Basic knowledge and skilled in operation, maintaining and cleaning kitchen equipment. Requires the ability to read and understand written directions and recipes and to calculate weights and measurements. Must be able to learn, understand, and apply safety and sanitation regulations.
Physical Abilities
Requires the ability to stand for extended periods of time, bend, kneel, and stoop. Requires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds. Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes. Requires sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.
Education/Previous Experience
High school diploma or equivalent. Completion of technical or culinary program or training, or equivalent of 4-5 years of demonstrated leadership in kitchen or food service management experience. Must be able to obtain ServSafe Food Safety certification.
Language Skills
Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.
Mathematical Skills
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Reasoning Ability
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand during 6-8hr shift, and use hands to manipulate and operate objects, tools or controls; Reaches, bends, stoops, shakes, stirs and wipes; The employee is frequently required to reach with hands and arms and taste or smell; The employee must be able to hear well amongst loud background noise; Employee must occasionally lift and/or move up to 50-pound cases several times per shift.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
TRAVEL
No travel required.
