Job Description
The Kitchen Manager works directly under the Executive Chef to manage the day-to-day operations and staff of the kitchen in preparing palatable entrees while maintaining a sanitary and organized workspace.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following, other duties may be assigned.
- Responsible for planning and directing food preparation in the kitchen.
- Responsible for staff scheduling and supervision, training, ordering and aiding in menu design.
- Speaks with guests during service to ensure quality of food and service experience.· Prepares and serves food in proper quantities per the planned menu, production schedule and resident choices.
- Prepares, stores and disposes of food using proper food handling, labeling and safety techniques per established policies and procedures.
- Maintains the proper temperature of food during storage, preparation and service.
- Ensures sanitation of all equipment using established procedure.
- Supervises receiving, storage and verifying invoices for incoming food and supplies.
- Performs monthly inventory.
- Ensures employee incidents are recorded and addressed per established policy and procedure.
ENTRY QUALIFICATIONS
- Minimum of eighteen years of age.
- High school diploma or equivalent preferred.
- Three years’ experience as a manager in a commercial food service setting or restaurant preferred.
- Must be able to express self adequately in written and oral communication and communicate effectively with residents, guests, the Executive Chef and staff members.
- Must be able to interpret and implement written or oral programs, goals, objectives, policies and procedures of the Food and Beverage Department.
- Possess the ability to make independent decisions when circumstances warrant.
- Possess the ability to add, subtract, multiply and divide in all units of measure and weight using whole numbers, common fractions, and decimals
- Must be available to work weekdays, evenings and weekends -rotation as scheduled by/with Executive Chef.
SUPERVISORY RESPONSIBILITIES Assumes the Executive Chef role in his/her absence.
PHYSICAL DEMANDS AND ENVIRONMENT
Must be able to bend, stoop, lift, walk, and stand intermittently throughout the workday. May occasionally lift or move items of up to 50 pounds. May be exposed to hot/cold temperatures in kitchen/storage areas. Noise level may be above normal in the work environment. Subject to falls, cuts, burns from equipment and hot foods, infectious diseases, odors, etc. throughout the workday. Subject to frequent interruptions. Must possess senses (taste, smell, sight, and hearing), or use prosthetics that will enable these senses to function adequately, so that the requirements of this position can be fully met. Must be able to taste and smell food to determine quality and palatability. Must be able to cope with the mental and emotional stress of the position which includes adherence to strict time constraints.
Job Type: Full-time
Pay: $45,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
License/Certification:
- Driver's License (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Ability to Commute:
- Raleigh, NC 27617 (Required)
Ability to Relocate:
- Raleigh, NC 27617: Relocate before starting work (Required)
Work Location: In person
