Hiring an experienced kitchen manager who is a skilled line cook. Experience must include high volume, sit down dining (no fast food). Transportation necessary to support two locations + commissary kitchen.
On the Kitchen Manager’s shifts, they are responsible for all scheduled BOH employees to report on time and replace them or cover their shift if they cannot replace an employee who is unable to report to work. Create or give input to weekly schedules.
The Kitchen Manager will work with each cook to train them to prepare and plate menu items to spec. To do this, they will ensure each cook’s station is set up properly including all prepped items before the beginning of day’s business.
Work every day to reduce waste. Be aware of expiration dates, always rotate stock, run specials as necessary to move any over stocked product.
Other duties will include:
Covering vacant shifts due to call off or emergency, when possible.
Train, schedule and oversee dishwashers. Including call offs and replacements.
Freezer and Cooler organization and cleanliness including floors, shelving and walls.
All sheds shall be clean and organized.
Ensure that the property outside of the kitchens and around trash receptacles are clean and free of debris.
Delegation of responsibilities for line cooks, prep cooks and dishwashers
Proper disciplinary policy adherence.
Labor cost control and suggestions and evaluation of staff.
Ensuring prep for the next day/shift is complete before your shift ends.
Scheduling and ordering experience necessary to complete documentation during shifts. Including but not limited to:
Opening Checklist
Daily Loss Sheet
PFG/US Foods order forms
Sam’s Club order forms
Prep/Par Sheet
Other duties as assigned. The Kitchen Manager will work day to day with the Exec Chef to implement and enforce all company procedures within the kitchen. Salary range $48-52,000 per year.
Include phone number when applying.
Principals only. Recruiters, please don't contact this job poster.