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The Kitchen Manager is a confident decision maker as well as highly practiced in employee and business management, people motivation, and communications. Ensure the Assistant Kitchen Manager understands expectations and is upholding all systems and processes daily and when you (the KM) are not present.
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Job Description: The Kitchen Manager is responsible for a variety of duties and responsibilities regarding the oversight of all kitchen operations. Team service is at the heart of what we do, not only because it ensures an outstanding experience for every guest, but also makes for a stress-free and engaging work environment.
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We value team members who love amazing food, tasty beverages and making others smile just as much as we do; and we are currently seeking new team members who are driven and hospitality-focused.
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The Administrative Kitchen Manager will report to the Executive Chef and work closely with the entire Food Services and The Teaching Kitchen at Lenox Hill Neighborhood House Teams to improve our effectiveness, daily food operations and systems and food service model.
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Under supervision of the Dietary Manager, the Food Service Worker is responsible for a variety of tasks within the kitchen and the dietary office that lead to a high level of patient and customer satisfaction.
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You can expect to hear from a manager soon to schedule an interview if we think you are the right fit for BFRG. Thank you for your time and good luck! Big Fish Restaurant Group now consists of Big Fish Grill Rehoboth, Big Fish Seafood Market, Big Fish Grill Ocean View, Big Fish Market/Rosenfeld's South Bethany, Big Fish Grill on the Riverfront, Summer House, Salt Air, Obie's By the Sea, Sazio, Stingray, Crab House, Striper Bites, Taco Grande, Trolley Square Oyster House, Washington Street Ale House, Mikimotos, Torbert Street Social, Rosenfeld's Wilmington, Riverfront Events, and Nick's Fish House.
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At Chick-fil-A, Managers are responsible for assisting the Directors, General Manger, and Operator in all aspects of shift management and ensuring that each restaurant guest has an outstanding experience.
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Communicate any Commissary issues/suggestions to the Commissary Manager. Communicate with the General Manager of your location to determine labor and sales forecast for upcoming weeks. Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest.
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Since 1997 when brothers Eric and Norman Sugrue opened the original Big Fish Grill, BFRG has expanded north to Wilmington and across state lines to Maryland with a total of 20 locations. Big Fish Restaurant Group is an Equal Opportunity Employer that recruits and hires qualified candidates without regard to race, religion, sex, sexual orientation, age, national origin, ancestry, citizenship, disability or veteran status.
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Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team. Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling.
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Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
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Be knowledgeable of the assignments for all kitchen stations, including fries, breading, assembling, and food prep. Being a restaurant of destination: We are known by our guests for our atmosphere of "WOW" / remarkable type of service and exceptional cleanlinesscoupled with the restaurant's foundation of quickly serving consistently high-quality food.
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Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution.
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Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance) Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment.
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Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas. Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations.
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