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Kitchen Manager - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | 1213 N. West Avenue Jackson, Michigan |
About this job
Ensure food is in compliance with SOP in the areas of specifications, recipes, plating, and garnishes. Ensure food is presented well and served at appropriatetemperatures, within standard ticket times.
Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keepinventory to a minimum with no out-of-stock items.
Ensure the proper operational condition of equipment, building structure, and premises according to federal regulations and SOP. Keep appliances and equipmentwell maintained. Maintain the interior and exterior appearance of the restaurant.
Ensure sanitation practices are maintained according to federal, state, and local regulations and SOP. Ensure that food is properly stored (labeled, dated, and rotated) and proper temperatures are maintained. Enforce and monitor a deepcleaning schedule. Train employees on proper personal hygiene and food handling.
Develop and maintain a safety program in the restaurant that incorporates a safety committee, safety meetings, and information on the use of safety tools andprocedures. Keep the frequency of accidents within acceptable limits.
Ensure adequate levels of food, paper, kitchen, safety, janitorial, uniform, linen, and miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keepinventory to a minimum with no out-of-stock items.
Ensure the proper operational condition of equipment, building structure, and premises according to federal regulations and SOP. Keep appliances and equipmentwell maintained. Maintain the interior and exterior appearance of the restaurant.
Ensure sanitation practices are maintained according to federal, state, and local regulations and SOP. Ensure that food is properly stored (labeled, dated, and rotated) and proper temperatures are maintained. Enforce and monitor a deepcleaning schedule. Train employees on proper personal hygiene and food handling.
Develop and maintain a safety program in the restaurant that incorporates a safety committee, safety meetings, and information on the use of safety tools andprocedures. Keep the frequency of accidents within acceptable limits.
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