Job Title: Kitchen Manager Department: Operations
Reports To: General Manager
Summary of Position: The Kitchen Manager serves as a Guest Service Ambassador by insuring that the food we serve always meets or exceeds our standards of excellence always, especially non-peak times when the amount of food prepared is critical. While they report to the GM, it is expected that this person would take responsibility for setting the expectation for all kitchen team members to work as a team to maximize our productivity. The Kitchen Manager is the embodiment of living our standards at all times, whether it is cleanliness, organization, food safety, adherence to specs, or food quality. They are also responsible for the speed and accuracy of the team. The Kitchen Manager must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.
Essential Duties and Responsibilities:
This is a leadership position responsible for the hiring, development and retention, and operation of their team to support one of the most critical factors in our success, food quality
Manage our food quality standards by consistently monitoring the temperature of hot food as well as ensuring that our cold food is stored according to standards
Responsible for maintaining food safety as a highest priority
Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs
Develop and cross train all team members
Ensure a sense of urgency from all kitchen team members at all times
Assign daily work stations and manage breaks
Ensure cleanliness
Partner with Shift Leaders, AMs and GMs on any special requests relevant to the growth of the business
Manage the day to day operation
Enforce core values
Hold each other accountable
Improve performance daily
Accountability for inventory management
Accountability for SSA ordering
Quarterly scorecard, inclusive of all components related to cleanliness, food quality and presentation
Competence in AND execution of all labor laws and food safety laws
Overall organization of the back of the house
Specific Responsibilities
Provide oversight to the cleaning program as written
Ensure consistent and accurate records are kept for temperature logs, critical control points, etc.
Ensure consistent application of the timed holding system
Monitor/manage breakfast waste daily
Monitor/manage cold entrée waste every Saturday (night shift)
Manage food cost related to all sub category product mix gaps
Manage inventory rotation and product storage standards
Ensure all kitchen team members are following specs for prep procedures, recipe adherence and cooking procedures
Job Title: Kitchen Manager Department: Operations
Reports To: General Manager
Summary of Position: The Kitchen Manager serves as a Guest Service Ambassador by insuring that the food we serve always meets or exceeds our standards of excellence always, especially non-peak times when the amount of food prepared is critical. While they report to the GM, it is expected that this person would take responsibility for setting the expectation for all kitchen team members to work as a team to maximize our productivity. The Kitchen Manager is the embodiment of living our standards at all times, whether it is cleanliness, organization, food safety, adherence to specs, or food quality. They are also responsible for the speed and accuracy of the team. The Kitchen Manager must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.
Essential Duties and Responsibilities:
This is a leadership position responsible for the hiring, development and retention, and operation of their team to support one of the most critical factors in our success, food quality
Manage our food quality standards by consistently monitoring the temperature of hot food as well as ensuring that our cold food is stored according to standards
Responsible for maintaining food safety as a highest priority
Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs
Develop and cross train all team members
Ensure a sense of urgency from all kitchen team members at all times
Assign daily work stations and manage breaks
Ensure cleanliness
Partner with Shift Leaders, AMs and GMs on any special requests relevant to the growth of the business
Manage the day to day operation
Enforce core values
Hold each other accountable
Improve performance daily
Accountability for inventory management
Accountability for SSA ordering
Quarterly scorecard, inclusive of all components related to cleanliness, food quality and presentation
Competence in AND execution of all labor laws and food safety laws
Overall organization of the back of the house
Specific Responsibilities
Provide oversight to the cleaning program as written
Ensure consistent and accurate records are kept for temperature logs, critical control points, etc.
Ensure consistent application of the timed holding system
Monitor/manage breakfast waste daily
Monitor/manage cold entrée waste every Saturday (night shift)
Manage food cost related to all sub category product mix gaps
Manage inventory rotation and product storage standards
Ensure all kitchen team members are following specs for prep procedures, recipe adherence and cooking procedures