Kitchen Manager

LG's Bar and Kitchen is a modern Irish American sports bar in the heart of Old Town, Chicago. We use the finest local ingredients for our culinary creations and carry a diverse selection of craft beers and cocktails, paying particular attention to our Irish roots. LG’s prides itself on its welcoming and team-oriented environment that supports all employees. Services include full bar, late-night services, weekend brunch, and a daily food menu.

Job Description

TITLE: Kitchen Manager

Restaurant: LG’s Bar & Kitchen

Reports to: General Manager, Director of Operations, & Owner

Department: Back of House / Operations

FLSA: Exempt

Position Summary: LG’s Kitchen Manager supervises and coordinates activities of food preparation and presentation and kitchen employees by performing the following duties, other duties may be assigned:

RESTAURANT OPERATIONS:

• Manages preparing and portioning food; manages food surpluses and leftovers effectively.
• Ensures recipes and presentations are adhered to PS Hospitality Chicago plate specifications.
• Manages employees on the line, prep, and inventory by making sure they are following all operating procedures.
• Assists the GM and Owner with Cost of Goods (COGs) and Labor control.
• Schedules employees, covers shifts, purchasing, and inventory.
• Helps manage inventory, storage, and distribution of food and supplies by following “First In, First Out” (FIFO).
• Supervises Back of House employees daily and nightly cleaning procedures; maintains a clean, organized, and stocked environment in compliance with the Department of Health guidelines.
• Ensures all deliveries are checked properly in quantity and quality, follows up with vendors when issues arise.
• Communicates effectively verbally and in writing to all levels of staff and management.
• Safeguards all food preparation employees.
• Assists with coaching, training, and development of all Back of House employees.
• Assists with ensuring and overseeing line checks, temperature logs.
• Assists in monitoring equipment function and reporting any maintenance needed to GM, Owner and Manager on Duty.
• Communicates with Front of House any 86ed items or food counts throughout shift.
• Maintains knowledge and familiarization with local and state safety / sanitation laws.
• Assists with entering all BOH invoices.

EMPLOYEE MANAGEMENT

• Maintains employee attitude and morale by recognizing outstanding performance and service.
• Provides an “open door” policy where employees are free to express their concerns and feelings without fear of retribution or ill will.
• Instills and develops in our team the importance of guest services and teamwork. Promotes and develops quality of service with team through training and leadership.

• Reports and documents team member incidents, conducts initial investigation and determinations of root cause in the interest of maintaining a safe work environment.
• Consistently monitors, coaches, and encourages team members to meet LG’s standards.
• Provides coaching and training to the BOH on performance expectations, including and not limited to LG’s people’s development and progressive discipline.
• Ensures that all LG’s team members are educated on our products and services by developing and understanding of our various types of menu items and promotions.

ADMINISTRATIVE DUTIES

• Manages Assistant Kitchen Managers and Shift Supervisors (as necessary); is responsible for the overall direction, coordination, and evaluation of the kitchen; carries out supervisory responsibilities in accordance with our organization’s policies (Employee Handbook) and applicable laws.
• Builds and maintains operational plans to include all program requirements, labor hours, cycle, production costs, and images.
• Develops and curates company brand with owner and operational administration: menus and food special programs.
• Ensures all established costs, quality and delivery commitments are met.
• Establishes and retains a team that represents the company’s “all inclusive” policy.
• Monitors and ensures that goals both short-term and long-term (operational budgets) are met through appropriate planning and organization of team, inventory, and expenses.
• Maintains expense measures as a percentage of sales. Meets or exceeds the budgeted margin contribution. 
• Participates in monthly or bi-weekly management meetings to update team on goals.
• Ensures the proper types and amounts of materials, supplies, and merchandise are ordered and stocked. Develops appropriate stocking levels against sales, COGs, and budget.
• Maximizes profitability by managing inventory, team, and controlling material/team costs.
• Provides input to the development of product strategy and research and development of new and emerging products.
• Ensures the restaurant is compliant with all State and Federal employment laws, including hourly wages and equal employment opportunities.
• Reviews on a weekly basis the restaurant’s progress with the Director of Operations, HR & Administrations, Owner, and General Manager.
• Accountable for tracking and submitting daily, weekly, and quarterly financial reports to Director of Operations, HR and Administrations Director, and Owner
• Creates and monitors proper coverage and team member schedules ensuring that the restaurant maintains guests’ standards and that team members adhere to the Employee Handbook
• Maintains training standards that will ensure both product and systems expertise improve store operations and allow for better customer service. 

• Develops and maintains positive relationships with all divisions of company – Admins, FOH, BOH, vendors, etc. 

Minimum Qualifications (Education, Experience, Skills):.

• Associate’s Degree (A.A.) or equivalent from a two year college or technical school; or two years of related experience and/or training; or equivalent combination of education and experience.
• Organized communication skills and enthusiasm. Must have great verbal and written communication skills.
• Must have Food Service Sanitation Manager certificate.
• Surpass in performing a broad range of assignments with efficiency and accuracy. Readily accepts constructive feedback.
• Must be able to work overtime, including weekends, evenings and special events as needed.
• Well-organized and detail-oriented and able to multi-task
• Must be able to lift 50lbs and frequently bend and twist from waist. While performing the duties of this job, the employee is required to talk and listen. The employee is frequently required to stand and walk. The employee is occasionally required to sit; use hands to handle or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific sensory abilities required by this job include sigh, taste, smell, and hearing.
• Regularly required to handle food, hot beverages, and work with sharp objects. The employee may be occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock.
• The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Salary : $65,000 - $85,000