Kitchen Manager

Kitchen Manager

Our Kitchen Managers are an extension of the General Managers control on business practices and must understand their impact and each and every system that falls under their Area of Operation.

We believe that the best Kitchen Managers will become the best General

Managers must use their time in this position to become proficient.

The following outline is detailed yet direct and a simple explanation of the Kitchen Manager’s responsibilities :

Responsibilities

Organizing Purchasing and Control Methods

Ordering schedules and forms to include correct pricing

Use effective par systems based on Product Planning Reports

Research Competitive purchasing and biddings

Ensure approved specs are in use at all times

Maintain proper purchasing levels

Organized Receiving and Control Methods

Receiving schedules and forms to include price quotes

Validate all invoices and purchase orders

Work with the accounting office to validate the General Ledger

Verify counts and weights

Follow up and record all credits

All invoices are signed and amounts adjusted

Ensure all perishable products are dated, FIFO

All invoices are logged on a daily basis

Make sure all invoices are transferred to the office

Inventory / cost of sales

All product is to be weighed or counted for accuracy and freshness

All sanitation, food storage, and rotation will be checked by the Kitchen Manager

All weekly reporting and cost of sales will be completed by the leadership meeting to be reviewed and reported.

Daily inventory counts on “Hot Counts”

Maintain and order all china, glass and silverware.

Food Preparation and Production

Use daily prep lists and product planning report

Insure yields and recipes are validated

Follow up on waste and spoilage records

Consistency in product quality and prep procedures exist

Ensure the correct cooking methods and temperatures are known and used.

Specify and check plate presentations

Avoid overproduction and excessive precooking (sandbagging).

Portion control and tooling of the line

Sanitation / Food Handling and Storage

Make sure entire staff is certified in food sanitation

Ensure all food is properly stored, dated and rotated at the correct temperatures

Keep the kitchen cleaned

Make sure all kitchen employees are in proper uniform, clean and use hats / hairnets.

Monitor Service Personnel

Standards in portioning

Service tools are in clean working order

Waste is limited

Monitor Sales

Sales analysis vs.

product usage

Use sales to adjust batch sizes and eliminate over prep

Understanding the impact and flow of food by using :

Product planning report

Daily sales trends

Hot Counts

Security

Make sure all locks are in working order

Limit access of keys to authorized personnel

All deliveries are checked in;

Weighed

Checked for freshness

Purchase Order Matches invoice

Labor Management and Cost Control

Make sure good training and cross training procedures exist

Arrange hourly employee schedules

Check clock in a clock outs for BOH personnel each shift

Comply with labor laws

Equipment Repair and Maintenance

Make sure you have an equipment log book that lists all kitchen equipment and serial numbers

Make an entry in the log book every time work is done

Follow up on routine maintenance

Establish standard maintenance contracts and follow up

Always make sure all major repairs are approved by the General Manager

Safety

Our primary goal is to provide a safe and sanitary working environment for our teammates and our guests.

Show Ready” at all times.

Make sure all safety rules are known and trained

Maintain clean and dry floors at all time

Inspect shoes of employees, non-slip at all times

Back door locked at all times

The Kitchen Manager position is integral to the success of each restaurant's consistency, growth and financial well-being.

Success in this position will put you in a place to move to the General Manager role.