Kitchen Manager

MUST RELOCATE TO RUIDOSO NEW MEXICO

55k + PROFIT SHARE

Job Summary The Kitchen Manager or KM is an executive who has overall responsibility for managing the cost elements of a company's income statement related to food and supply purchases. The kitchen manager oversees most or all of the firm's back of the house duties and responsibilities including formulating policies, recipes, managing daily operations, and planning for future operations.

Education and Experience - Although a degree in restaurant management would be helpful, our organization believes that experience can be more valuable than a degree. Restaurant management experience required.

Bilingual required. Spanish and English

Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.

English/Spanish Language - Knowledge of the structure and content of the English and Spanish language including the meaning and spelling of words, rules of composition, and grammar.

Mathematics - Knowledge of arithmetic, statistics, and their applications.

Clerical - Knowledge of administrative and clerical procedures and systems such as general word processing, managing files and records, point of sale systems, inventory control programs, excel and scheduling applications.

Production and Processing - Knowledge of food costing, production processes, quality control and other techniques for maximizing the effective manufacture and distribution of goods.

Computers and Electronics - Knowledge of email systems, security systems, radio communication systems, point of sale systems, including applications and programming.

Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

Active Listening- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Critical Thinking- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Learning Strategies- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

Monitoring- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Cornerstone Bakery Cafe Kitchen Manager must be 100% efficient and accurate with all systems and policy/procedures. The staff will follow the lead from the top. Reaching maximum profitability and maximum efficiency is achieved with 100% compliance with the policy and procedures and proven systems.

Reading Comprehension- Understanding written sentences and paragraphs in work related documents.

Science- Using scientific rules, recipes and methods to solve problems.

Speaking- Talking to others to convey information effectively.

Writing- Communicating effectively in writing as appropriate for the needs of the audience.

Social Skills Coordination- Adjusting actions in relation to others' actions.

Instructing- Teaching others how to do something. Education messages are sent out to all departments. Education announcements can be used to reinforce current policy or to introduce new policy.

Negotiation- Bringing others together and trying to reconcile differences.

Persuasion- Persuading others to change their minds or behavior.

Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do.

Complex Problem Solving Skills - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Technical Skills Equipment Maintenance- Performing routine maintenance on equipment.

Equipment Selection- Determining the kind of tools and equipment needed to do a job.

Operation and Control- Controlling operations of equipment or systems. Labor control is of the utmost importance. Your role is to maintain a labor budgets.

Food Cost Control - is of the upmost importance. This number should be monitored with fine detail and often. Your role is to maintain a food cost budgets. It is crucial that the food costing software stay current so the operation can obtain food cost goals each quarter.

Operation Monitoring- Watching gauges, dials, or other indicators to make sure a machine is working properly. Many of the restaurant’s equipment requires regular maintenance. This regular maintenance is important to the function and well being of the equipment. The Kitchen Manager is to make sure all regular maintenance items are completed daily or done according to their maintenance schedule.

Quality Control Analysis- Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

Repairing- Repairing machines or systems using the needed tools.

Troubleshooting- Determining causes of operating errors and deciding what to do about it.

Systems Skills Judgment and Decision Making- Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Systems Evaluation- Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.

Resource Management Skills Management of Financial Resources- Determining how money will be spent to get the work done, and accounting for these expenditures.

Management of Material Resources- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.

Management of Personnel Resources- Motivating, developing, and directing people as they work, identifying the best people for the job.

Time Management- Managing one's own time and the time of others. This position demands an expert level of time management skills. The Kitchen Management position is one that is always busy and always has plenty to do. Time management is key to the success of the business and the success of the person holding this position.

Communication - Detailed and clear expectation to your leadership team is crucial in this role. At the end of each day, a detailed report will be filled out explaining the days events in the each category.

Role Relationships - The Kitchen Manager is to report to the General Manager. Management will work as a team to develop goals, strategic plans, company policies, and make decisions on the direction of the business. The Kitchen Manager is responsible for building and managing relationships with companies that supply products and services to his organization. Just as managing all the staff members, it is important to make sure clear and organized communication and expectations are delivered to your vendors.

Responsibility for Others -Staff will be knowledgeable of all policy and procedures with adequate training. Constant reminders will be delivered to reinforce these policies.

Conflictual Contact - The operation demands a strong leadership team to accomplish the goals and standards of the organization. The Kitchen Manager will build a team of leaders that can be delegated a wide array of tasks and be efficient in running the day to day operations.

Work Setting - The pace is extremely fast and efficient. All Cornerstone Bakery Cafe employees must possess an ability to work well under pressure in a rapidly moving environment.

Routine versus Challenging Work - Most daily operations are routine however occasionally a challenge or issue needs resolution and will require expertise level of problem solving skill.

Pace and Scheduling - The Kitchen Management role will require a flexible lifestyle that allows for unexpected events that require the KM’s attention. When the unexpected events occur, it is expected that the KM will be available to help organize and orchestrate a remedy. A remedy and plan should be put together that puts the business operating at the highest proficiency and the highest profitability as quickly as possible. Many times unexpected events interrupt an ideal schedule. When the business is not running at maximum proficiency and maximum profitability, it is required that the Kitchen Manager work a more demanding schedule to get the numbers back on track.

Ideal Management Schedule

279 Days of work in a calendar year:

Summer 19 Weeks. May to Mid Sept . 50 Hours per week 6 Day work weeks

Winter 33 Weeks. Mid Sept - May 33. 45 Hours per week. 5 Day work weeks.

Kitchen Managers are required to schedule 5 hours per quarter of volunteer work outside the restaurant.

The Kitchen Manager is required to work weekends. Weekends along with any other peak business days are managed by the Kitchen Manager.

Vacation and Paid Time Off . The Kitchen Manager will have a Paid Time Off (PTO) Benefit of 15 Days. PTO time will not be used or taken if any deadlines have not been met. Quarterly projects and all obligations must be done ahead of schedule to allow for any PTO time to be used. At no time will the Kitchen Manager utilize PTO time when behind on any deadlines. At no time will the Kitchen Manager utilize PTO time when any of the systems, policies and procedures are not operating at 100% efficiency.

Primary Job Duties Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products.

$55,000 plus profit share. 5% profit share paid in an annual bonus after CPA year end numbers. Must meet some benchmarks for success.