Kitchen Manager/Assistant Kitchen Manager - Bobby's Burger Palace (Atlanta Airport)

1. Assists with managing and coordinates, and prepares food, and ensures quality and consistency of products are followed.

2. Monitors and ensures that the preparing and plating of food to customers follow established recipes and standards established by the restaurant.

3. Assists with and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate quality executions.

4. Monitors food inventory, maintains par levels and assists with and in the absence of the manager makes appropriate orders in accordance with company standards.

5. Assist with conducting inventory, maintains par levels of product and in the absence of manager places orders for food and small wares as needed.

6. Ensures compliance with company operating procedures, as well as applicable regulatory agencies.

7. Monitors and ensures proper storing, labeling and rotation of food items and supplies.

8. Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.

9. Assists with recruiting, selecting, promoting and training of associates and other status changes as needed.

10. Maintains effective communication and positive staff and management relations.

11. Checks and maintains equipment in accordance with established operating procedures and notifies manager when equipment is not operating properly and needs to have maintenance.

12. Follows and monitors safe food handling, cleaning and sanitizing of equipment, proper hygiene practices and workplace safety standards for operating a unit.

13. Performs other duties as assigned.

OTHER RESPONSIBILITIES:

1. Adheres to applicable regulatory requirements, organizational policies and procedures, and departmental guidelines.

QUALIFICATIONS:

The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.

Education and Experience:

High school diploma or equivalent. Completion of technical or culinary program or training, or equivalent of 2-4 years of demonstrated kitchen or food service experience in a leadership role.  ServeSafe Certification or the ability to obtain with six months.

Knowledge, Skills and Abilities:

• Knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service.

• 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.

• Ability to handle competing priorities in a fast-paced environment

• Advanced verbal and written communication skills; ability to effectively communicate with employees, customers, vendors and/or others as required.

• Moderate proficiency in Microsoft Word, Excel and; ability to prepare letters, spreadsheets, presentations, and/or other documents as required.

• Strong analytical, decision making and problem-solving skills; ability to resolve conflict and deliver results.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Frequently required to stoop, kneel, crouch or crawl; taste or smell.

• Frequently required to stand for extended periods of time; walk; sit; talk; hear; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance.

• 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.

• Able to hear well amongst loud background noise

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.

• Regular, on-site attendance is required

• Work is primarily in a climate-controlled restaurant, office or airport facility with moderate noise level