Kitchen Manager

Summary of the main function/purpose of the position: The Kitchen Manager is responsible for managing the daily operation of the kitchen, preparing daily production lists, and ensuring the recipes and portions are executed in an accurate way, overseeing kitchen labor/food cost and budgetary requirements. As well as ensuring that the kitchen, dish, and food storage area is maintained in a clean and organized manner. Duties also include hiring, training, and terminating kitchen staff employees. Principal duties/responsibilities: Ensure all food safety regulations are followed and met Inspect all orders for quality and accuracy Manage food rotation and par levels Hire and train all kitchen staff Disciplinary action Coordinate all staff to ensure efficient and proper service All scheduling, managing requests off and emergencies Know all allergens and how to avoid Cost food appropriately according to current and accurate pricing Coordinate with Catering Dept to staff and execute events properly Coordinate with FOH Management for special events Maintain food cost budget Arrange for any equipment repair or replacement Maintain labor cost Take part in prep, line work, and dishes Properly rectify any customer issues or complaints Maintain professional approach toward all staff Enforce kitchen cleanliness standards Train kitchen staff on new techniques or ingredients Oversee services to ensure proper execution Administrative duties (meetings, paperwork, menu editing, etc.) Coordinate with sister restaurants on shared prep items or special needs |Daily and specialty orders to ensure proper stocking Regular inventory of produce Occasional duties or projects which may be performed at irregular intervals: Coordinating with Seven Hills catering department for special events Line cook coverage Any other duties that may be required to ensure proper function of the kitchen Any task assigned by Managers or Ownership Perform any additional tasks as assigned by General Manager or Ownership Accountability: Areas in which the position is accountable/responsible: Records: Keeping track of invoices, updating process charts for kitchen staff Safety: Follow food and equipment safety rules and regulations to ensure a clean and safe dining environment Supervisory Responsibility: Supervisor for all BOH staff members. VII. Educational and/or equivalence in experience requirements: - 5 years kitchen experience - 1-3 years management experience Specialized or technical educational requirements: Ability to read, analyze, and interpret general business information. |Ability to problem solve. Ability to effectively present information and respond to questions from managers. Ability to work with mathematical concepts successfully. Certification or licensing requirements: Valid Florida Driver’s License or dependable transportation when and where public transportation is not available. ServSafe Manager Certification Specialized equipment or machines used in the course of the duties of the position. - Ovens - Fryers - Knives - Blenders - Grill - Hot plates - Computer - Ware-washing equipment Physical demands While performing the duties of this job, the employee is regularly required to use hands, and is required to talk and hear at full capacity. The employee is constantly required to stand and walk for up to 8 hour stretches. The employee is required to reach with hands and arms up to 72 inches. Specific vision abilities required by this job include close vision, peripheral vision, and ability to adjust focus. Front of house positions are required to be able to lift and carry 40-50lbs and back of house positions are required to be able to lift and carry 50-60lbs. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work Environment: Moderate to loud noise level. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Additional Remarks: This position requires the ability to work in a fast-paced environment while mentally prioritizing the actions needed to keep the flow of the kitchen efficient as well as delegating tasks appropriately across BOH staff for effectiveness, safety, and efficiency. This position also requires the ability to work with a high level of autonomy. Job Type: Full-time Pay: $18.00 - $20.00 per hour Expected hours: 40 per week Benefits: Paid time off Work Location: In person