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Summary
Kitchen Manager
Salary $48000 - $52000 / Year
Schedule Full Time
Experience Minimum 2 years of experience
Location

Kitchen Manager


Description
Summary:

Responsible for the operation of the kitchen; supervision of kitchen staff; the preparation, presentation, and service of menu items; and varied duties to ensure effective and efficient back of house (BOH) operations according to standard operating procedures.

Essential Functions:

• Prepare, cook, and present complete meals or individual dishes and foods.
• Plan special menus for the location.
• Ensure all dishes meet quality standards.
• Instruct and direct cooks in preparation, garnishing and presentation of food and in new cooking techniques.
• Supervise BOH hourly staff.
• Plan and create new menus and recipes, considering portion size, food requirements and costs.
• Oversee kitchen operations.
• Make recommendations on how to improve efficiency in operations.
• Estimate food requirements based on the sales forecast and number of reservations for the day.
• Clean and inspect kitchen area, ensure area is properly sanitized.
• Maintain food quality standards including consistency and presentation
• Create prep lists throughout the day and assign production duties to BOH staff in order to ensure that preparation quantities
support forecasted business levels
• Perform regular walk-through inventories to prioritize product utilization
• Perform regular line checks throughout the day to ensure quality of all menu items
• Identify and communicate equipment repair and maintenance needs (including related supplies) to the General Manager and/or
• Responsible for the purchase and ordering of all food product and supplies for the restaurant including daily product order
• Assist with tracking and controlling food cost
• Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH)
and BOH
• Available to work a variety of hours, days and shifts, including weekends
• Safely and effectively use and operate all necessary tools (including but not limited to knives) and equipment
• Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
• Ability to multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable noise and temperature levels
• Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50
pounds
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven
or slick surfaces


ABOUT US

Founded in 2009, KINKA FAMILY was established with an aim to revolutionize Japanese hospitality experiences. Since then, the Company has come to be recognized as Canada’s largest Japanese restaurant group. KINKA FAMILY owns and operates a diverse portfolio of restaurants and cafés in Toronto, Montreal, Tokyo and Seoul.
Summary:

Responsible for the operation of the kitchen; supervision of kitchen staff; the preparation, presentation, and service of menu items; and varied duties to ensure effective and efficient back of house (BOH) operations according to standard operating procedures.

Essential Functions:

• Prepare, cook, and present complete meals or individual dishes and foods.
• Plan special menus for the location.
• Ensure all dishes meet quality standards.
• Instruct and direct cooks in preparation, garnishing and presentation of food and in new cooking techniques.
• Supervise BOH hourly staff.
• Plan and create new menus and recipes, considering portion size, food requirements and costs.
• Oversee kitchen operations.
• Make recommendations on how to improve efficiency in operations.
• Estimate food requirements based on the sales forecast and number of reservations for the day.
• Clean and inspect kitchen area, ensure area is properly sanitized.
• Maintain food quality standards including consistency and presentation
• Create prep lists throughout the day and assign production duties to BOH staff in order to ensure that preparation quantities
support forecasted business levels
• Perform regular walk-through inventories to prioritize product utilization
• Perform regular line checks throughout the day to ensure quality of all menu items
• Identify and communicate equipment repair and maintenance needs (including related supplies) to the General Manager and/or
• Responsible for the purchase and ordering of all food product and supplies for the restaurant including daily product order
• Assist with tracking and controlling food cost
• Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH)
and BOH
• Available to work a variety of hours, days and shifts, including weekends
• Safely and effectively use and operate all necessary tools (including but not limited to knives) and equipment
• Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
• Ability to multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable noise and temperature levels
• Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50
pounds
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven
or slick surfaces


ABOUT US

Founded in 2009, KINKA FAMILY was established with an aim to revolutionize Japanese hospitality experiences. Since then, the Company has come to be recognized as Canada’s largest Japanese restaurant group. KINKA FAMILY owns and operates a diverse portfolio of restaurants and cafés in Toronto, Montreal, Tokyo and Seoul.

Details
Salary $48000 - $52000 / Year
Schedule Full Time
Experience Minimum 2 years of experience
Location

Skills
Inventory Management
Training Experience
Staff Scheduling
Menu Development
Casual Dining Experience
Fluent in English
Culinary Degree/Training
Food Safety
Food Preparation
Kitchen Safety
Safe Food Handling
Kitchen Tools
Sanitary Practices
By applying you confirm you have these skills.

expired job post

  • 163 N Sangamon St, Chicago, IL 60607, USA
  • Chicago, IL, USA