What are the responsibilities and job description for the Kitchen Manager position at Lawry's?

We are looking for a Kitchen Manager to join our team!

The Kitchen Manager's is responsible for the hiring, training and developing of all Heart of House co-workers, managing culinary activities, and assuring a safe and sanitary work environment. Oversees and directs the preparation and execution of all dishes, assuring quality, consistency, and competitive creativity. Ensures that the guest's expectations are consistently exceeded at all times with maximum fiscal responsibility.

ESSENTIAL FUNCTIONS

Plans for, recruits and interviews kitchen applicants; refers final candidates to the General Manager. Assists in co-worker orientation, training and cross training to assure continued development of knowledge and skills.
Trains HOH co-workers in food production principles and assures that all recipes and food production principles and practices are followed.
Provides outstanding food presentations consistently, incorporating color, proper flavor pairings, and portion sizes.
Makes recommendations for menu changes and new recipes; uses the best and freshest ingredients available, including products that are currently in season.
Communicates daily with all staff individually and in meetings, providing information and support and creating a strong, cohesive team. Earns the respect of the kitchen staff and gains the reputation of an approachable, supportive leader.
Assures that Lawry's Code of Conduct and Code of Ethics is followed by everyone in their daily activities.
Works closely and develops strong relationships with the entire management team; stays apprised of all operational activities and keeps management informed of current HOH issues.
Assists the General Manager in controlling labor costs by scheduling co-workers in conjunction with business forecast and budget, cross training and continually seeking ways to maximize use of current staff.
Addresses co-worker performance problems immediately and consistently, following the company's progressive disciplinary program. In conjunction with the General Manager, conducts thorough annual performance reviews on all HOH co-workers. Is aware of all policies and laws regarding workplace harassment and discrimination.
Assures optimum safety and sanitation standards are followed by all co-workers; also assures proper equipment operation and immediate maintenance as needed. Immediately trouble shoots restaurant inefficiencies that could potentially cause health inspection deductions or workplace accidents.
Establishes and maintains excellent communication with vendors and seeks competitive pricing without sacrificing the products' quality.
Follows purchasing specifications, product storage requirements, standardized recipes, and waste control procedures.
Assures accurate inventories are recorded in a timely manner, per company schedules and policies.
Trains service personnel regarding food preparation, ingredients, nutritional values and special dietary requests.

POSITION QUALIFICATIONS

A passion for and knowledge of food and beverage trends is required.

Broad knowledge of product availability, sourcing, equipment technology, food preparation, and storage techniques is needed.

Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.

Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.

Ability to operate kitchen appliances and equipment in a safe manner.

Possess advanced knife skills.

Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 30 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.

Must have outstanding communication, organizational and time management skills, including the ability to make sound decisions quickly.

The candidate must be comfortable in a corporate, family-owned company, where family members are involved in some decisions.

Must be able to work weekdays, weekends and holidays.

Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner.

Basic math proficiency.

Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards.

Experience :

Good organizational skills for dealing with diverse duties and staff.

Five years of experience in fine dining high volume environment.

Progressively responsible industry and culinary management experience is required.

Strong interpersonal skills and communication skills including oral and written skills.

Commitment to hospitality and service excellence.

Effective management skills to motivate and develop co-workers.

Possession of food certifications as required by local, state and federal law.

Computer Skills : Competency in POS (Micros), scheduling software, Microsoft Office and any department-specific systems in use.

Education : Culinary degree is desirable, a combination of practical experience and education would be considered as an alternative.

Salary Range : $80,000-$85,000 / annual

Salary : $80,000 - $85,000

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