Kitchen Management

Summary

The Food Service Kitchen Manager is first and foremost responsible for guest relations and satisfaction. He/She will maintain standards of all prepared food. He/She will maintain adequate ordering and inventory levels. Train and develop all cooks, dishwashers and catering team members.

Key Responsibilities

• When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest.
• Assist in interviewing, training, scheduling, performance and productivity of all department team members
• Assists with communication of information distribution to entire department
• Responsible for maintaining positive atmosphere, spirit and morale within the department
• Demonstrate effective leadership skills by managing time and delegation
• Support and execute division concepts and programs
• Contribute in executing and meeting financial goals
• Ensure quality and consistent product availability and solutions to our guests
• Assist with safeguarding, controlling and monitoring all department assets, ensuring policies and procedures are implemented for control of assets
• Practice safe work habits; maintain a high level of store cleanliness, organization, and a safe work environment; encourage team members to do the same
• Ensure department systems and processes are utilized consistently and correctly
• Collaborate with Department Manager for meetings with the department leadership team to effectively plan production and promotion goals
• Assist with the coaching and development of team members as necessary in accordance with policies and procedures with support from Department Manager and Talent Management
• Assists with coordinating the books and manuals to ensure they are kept updated
• Assists with coordinating inventory process and reporting
• Must be able to take care of all department issues in the event of the absence of the Department Manager, which would include ordering, delegating, multitasking, forecasting, prioritizing and merchandising
• Ensure that Food Safety Procedures are adhered to
• Perform accurate inventory each trimester
• Ensure that kitchen is properly maintained from an operational and cleanliness level
• Demonstrate good conflict management skills
• Performs other duties as requested or required by upper management
  
  

Key Requirements

• Must be 18 years of age or older
• High School Diploma or equivalent
• Prior Deli or Food Service Management within The United Family or a minimum of 2 years restaurant experience required
• Ability to work and communicate with all levels of management and subordinates in a professional manner
• Ability to self-motivate, problem-solve and work with minimal supervision.
• Must be able to lift up to 30 lbs. and stand for long periods of time (up to 4 hours)
• Be able to perform all other physical aspects of the position including but not limited to bending, squatting, standing, lifting, climbing, pushing, pulling, and walking
• Must possess technical skills to perform basic math and computer tasks (Word, Excel, and Email)
• Ability to work at fast-paced, but efficient and controlled manner
• Must maintain Certified Food Safety Manager certification
• Bilingual English/Spanish a plus
• Must be flexible to work various hours/shifts, including weekends and holidays
• Ability to accept supervisory coaching related to performance, work habits and attitude
• Ability to function as a team member and get along with others