Kitchen Manager

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

·         Monitor sanitation practices to ensure that employees follow standards and regulations.

·         Check the quality of raw or cooked food products to ensure that standards are met.

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

·         Estimate amounts and costs of required supplies, such as food and ingredients.

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

·         Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

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

·         Supervise or coordinate activities of cooks or workers engaged in food preparation.

·         Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

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

·         Inspect supplies, equipment, or work areas to ensure conformance to established standards.

·         Order or requisition food, equipment, or other supplies needed to ensure efficient operation.

·         Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

·         Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

·         Determine production schedules and staff requirements necessary to ensure timely delivery of services.

·         Check the quantity and quality of received products.

·         Determine how food should be presented and create decorative food displays.

·         Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.

·         Coordinate planning, budgeting, or purchasing for all the food operations.

·         Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

·         Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

·         Meet with sales representatives to negotiate prices or order supplies.

·         Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

·         Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

·         Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company       policies, rules, and procedures.

·         Provide orientation of company and department rules, policies and procedures to new kitchen employees.

·         Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

·         Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.

·         Demonstrate new cooking techniques or equipment to staff.

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

·         Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.

·         Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

·         Attend all scheduled employee meetings and offers suggestions for improvement.

·         Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

·         Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.