KITCHEN MANAGER

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following :

• Create weekly schedules, training schedules, and monitor the performance of all BOH staff members. Coach / counsel staff on performance as needed.
• Create and implement food prep sheets to better track items as needed.
• Report any equipment issues or failures to the General Manager immediately.
• Report any staffing issues to HR and coach / counsel staff as needed.
• Ensure all plate presentations are up to company standards and consistently executed.
• Execute monthly BOH meetings with staff and / or supporting supervisors.
• Monitor / adjust all BOH hourly labor as needed to effectively manage BOH labor.
• Identify areas of excessive food prep / waste and create solutions to address and monitor.
• Execute monthly inventory as per company standards. Within six months will be able to organize, complete and execute monthly inventory using CTUIT.
• Ensure proper food storage and rotation of all products. Coach staff on executing regularly, become compliant with all product labelling and dating.
• Ensure all kitchen work areas are properly cleaned. Create and implement weekly cleaning checklists. Ensure properly executed by all BOH staff.
• Other projects and tasks may be delegated as needed.

Minimum Qualifications (Knowledge, Skills, and Abilities)

Requirements

While performing the duties of this job, the employee is regularly required to talk or listen. The employee is required to walk and stand during the entire shift, continuous use of hands and arms to reach; bend, kneel, and crouch. The employee must occasionally lift and / or move up to 25 pounds. Specific sensory abilities required by this job include sight and hearing. While performing the duties of this job, the employee is required to handle tools and kitchen equipment and is exposed to raw meat, airborne particles, and elevated temperature. The noise level in the work environment is moderate to loud.