NTG - Kitchen Manager

Job Summary: 

Maintains all kitchen operations including ordering, scheduling, costing, cleanliness and preparing menu by performing the following duties.

Duties and Responsibilities: 

• Retrieves, processes, and prepares ingredients necessary to prepare menu items.
• Prepares food items prior to and during meal time periods.
• Prepares, slices, and butchers meat, chicken, fish, cheese, produce, and other food products on a daily basis.
• Implements portion and quality control standards of the menu.
• Creates specials while maintaining the quality and consistency of the restaurant’s standard menu items.
• Applies knowledge of and operates all kitchen utensils to include fryer, pots and pans, stove, oven, grill, dishwasher, broiler, griddle, slicers, mixers, blenders, graters, can openers, and knives.
• Oversees maintenance of all kitchen equipment and notifies the general manager/owner of needs for new or replacement equipment.
• Applies knowledge of state and local food handling requirements.
• Orders food products on a daily, weekly, and/or monthly basis.
• Maintains food product inventory and remains aware of shortages.
• Communicates health and/or safety concerns/violations immediately to the general manager/owner.
• Assists kitchen staff with duties as required.
• Attends management meetings.
• Writes new menu items for implementation.
• Conducts cooking classes, information, and team building meetings as necessary.
• Establishes and controls the work schedule of all kitchen employees.
• Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all kitchen staff.
• Assures kitchen staff is using proper portion control standards.

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.

Education/ Experience:

High school diploma preferred.

Language Ability: 

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or employees of organization.

Math Ability: 

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability: 

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Supervisory Responsibilities: 

Manages subordinate supervisors who supervise employees in the kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

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. While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is occasionally exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration.

The noise level in the work environment is usually loud.

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. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch, or crawl, and taste or smell.