Kitchen Manager

Responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation, and maintenance of quality standards, safety, sanitation, and cleanliness. The Kitchen Manager is responsible for training employees in purchasing, receiving, preparation, and maintaining quality standards, safety, sanitation, and cleanliness.

 

·         Deliver a quality product in a timely fashion while maintaining awareness of cost and profitability

·         Oversee and ensure that restaurant policies are followed and completed on a timely basis

·         Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met

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

·         Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils, cleanliness and sanitation practices

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

·         Provide safety training in first aid, CPR, lifting and carrying objects, and handling hazardous materials

·         Ensure proper labeling and rotation of inventory along with proper inventory and purchasing controls

Attend all scheduled employee meetings and bring suggestions for improvement