Kitchen Manager

Summary/Objective

The Kitchen Manager is responsible for the overall operations of the restaurant as a collaborative partner to the General Manager as well as in the absence of the General Manager. The Kitchen Managers establishes and maintains customer service and is responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff and by controlling expenses, shortages and all aspects of sales, merchandising and inventory control.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Management Function:

• Coordinates efforts between the front of the house and the back of the house.
• Selects, hires and train staff.
• Coaches, counsels and discipline employees on performance, service and attendance issues.
• Process employee terminations
• Manage quality control
• Plans and assigns daily goals, tasks and assignments. Assure proper completion through follow-up.
• Maintains adherence to all Company policies and procedures as well as enforcing those policies with the team
• Attends to scheduled Kitchen Manager meetings at the home office location in Pensacola FL, and communicate all pertinent information from the meeting with restaurant staff upon return
• Reports to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential
• Any other duties as assigned by General Manager
• Organization of coolers, dry storage, freezer and back dock

2. Line Cook:

• Preparing high-quality food items for our customers utilizing methods such as grilling, steaming and frying.
• Following company recipe and presentation guidelines to meet or exceed guests' expectations
• Coordinating food orders to support timely and efficient delivery to each table
• Ensuring proper food safety and sanitation standards to ensure guest safety
• Meeting special customer requests while ensuring same high-quality standards

3. Production. Preparing portions and food items while:

• Set up kitchen before opening
• Follow recipe guidelines to meet or exceed customers' expectations
• Portion and Prep food
• Stock the line with items needed to complete orders on time
• Ensure proper food safety and sanitation standards
• Shuck oysters
• Set up soup station

4.Utility:

• Clean dishes, silverware, glassware, utensils, pots and pans, etc.
• Stock and restock supplies
• Break down and clean the kitchen, mats and equipment at closing
• Sweep, spray and mop floors
• Maintain sparkling clean restrooms, kitchen and parking lot (pick up debris and sweep when necessary)
• Make orders
• Check in deliveries
• Label and date food for freshness rotation
• Put away deliveries
• Filter and dispose of grease
• Take out trash

Requirements

Competencies and Skills

• Problem Solving/Analysis.
• Leadership and Initiative
• Teamwork Orientation.
• Customer Focus/Attentiveness.
• Time management and organizational skills.
• Stress Management/Composure.
• Advance mathematical, reading and writing skills to complete documentation and forms.
• Intermediate computer skills (MS Word, Excel, Outlook, Dropbox, Cloud-based Software, POS system), and ability to operate office equipment (computer, fax machine, scanner, printer, phone).
• Must have good command of the English language, both oral and written, and must be able to communicate with management, fellow employees and customers, including asking for clarification on tasks, policies and procedures
• Multi-task oriented.
• Knowledge of workplace safety procedure.
• Ability to operate and use all equipment necessary to run a restaurant including ladders.
• Ability to freely access all areas of the restaurant including selling floor, stock area and register area.
• Must report to work when scheduled and on time with a positive attitude.
• Must complete ServSafe Food Manager certification.

Supervisory Responsibility

This position manages and is responsible for the leadership of the kitchen employees of the restaurant.

Work Environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, and fire. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slips, trips, falls and burns. Frequent hand washing is required. The hours of work vary as business dictate.

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. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand for extended periods of time; walk; stoop; crouch; kneel; use hands to finger, handle or feel; and reach with hands and arms. The position may require occasional lifting of products weighing up to 50 pounds.

Position Type/Expected Hours of Work

This is a full-time position and regularly requires long working hours including holidays and frequent weekend and evenings work.

Travel

Travel is primarily local during the business day, although some out-of-area and overnight travel may be expected.

Education and Experience

1. State applicable health and/or alcohol compliance card.
2. Prior experience in a related food service position.
3. High school diploma or GED.

SBR7282