Kitchen Manager (Upscale Dining)

Job Title: Kitchen Manger

Reports To: Director, Operations

Department: Food & Beverage/Retail Operations

Status: Exempt

Broad Functions: Responsible for overseeing the entire operations of the kitchen including inventory procedures and cost of goods. He supervises the kitchen staff and makes sure they are performing their duties appropriately. A Kitchen Manager must also make sure the kitchen abides by all health and safety requirements, as mandated by law.

Main Duties and Responsibilities:

1.     Ensure that all food is properly prepared and to the standards set by the restaurant and brand standards.

2.     Ensure that the kitchen staff performs their food preparation duties and responsibilities on a daily basis.

3.     Ensure that the kitchen staff prepares food based on recipes and adhere to production standards.

4.     Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance program.

5.     Make sure to maintain food quality standards served to the customers and guests.

6.     Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.

7.     Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

8.     Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

9.     Make sure the kitchen and the surrounding areas are kept clean and sanitized.

10. Responsible for overseeing the kitchen inventory. Must make sure that the proper levels of inventory are maintained and stocked while minimizing waste.

11. Plan, organize, direct, coordinate, and delegate responsibility to the staff which ensures the goals and objectives of the kitchen, are met on a daily basis by the staff.

12. Provide orientation of restaurant rules, policies and procedures and oversee training of new kitchen employees.

13. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

14. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

15. Responsible for training kitchen personnel in cleanliness and sanitation practices.

16. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

17. Check and maintain proper food holding and refrigeration temperature control points.

18. Fill in where needed to ensure guest service standards and efficient operations.

19. Ensure that quality service is delivered by the staff.

20. Proper use and maintenance of equipment including preventative.

Skills and Qualifications:

1-   Culinary Studies preferred or minimum of High School diploma or its equivalent or an equivalent combination of education and experience accepted.

2-   At least 5 years experience as Kitchen Manager or Sous Chef in the restaurant industry, preferably in dining.

3-   General knowledge of commercial kitchen operations required.

4-   Leadership skills with proven ability to build relationships with guests, vendors, and associates.

5-   Proven track record in maintaining strong cost controls, and quality standards.

6-   Ability to provide training to their staff.

Physical Demands:

The physical demands described here are representative of those that must be met by an associate to successfully perform 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 associate is regularly required to stand for long periods of time, use hands and fingers, communicate verbally, and hear. The associate is frequently required to reach with hands and arms, climb, balance, taste, and smell. The associate is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.