Description
As The Kitchen Manager you will oversee daily kitchen activities, ensure exceptional food quality, and maintain a smooth workflow in order to provide our guests the best quality. Your energetic leadership will foster a positive team atmosphere, uphold food safety standards, and build operational excellence.
- Supervise all kitchen operations, including prep, cooking, and presentation to maintain high standards of quality and consistency
- Manage inventory control, including maintaining pars, stock rotation, and minimizing waste to optimize profitability
- Prep and cook menu items
- Oversee food safety practices in compliance with health regulations and company policies, including proper food handling and sanitation procedures
- Lead staff training and development to enhance culinary skills, customer service, and operational efficiency
- Coordinate with front-of-house teams to ensure seamless service during shifts and handle customer inquiries or concerns professionally
- Manage shift schedules, monitor labor costs, and implement strategies to improve productivity and team performance· Promote, work, and act in a manner consistent with the mission of 3 Sons Bar-B-Q
· Build Daily Prep List at the start of each shift for assigned duties.
· Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
· Clean and sanitize work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
· Prepare a variety of foods, such as meats, vegetables, or desserts, following recipes and approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
· Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
· Weigh or measure ingredients.
· Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly on plates for service to guests.
· Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
· Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
· Make special dressings and sauces as condiments for sandwiches.
· Stir and strain soups and sauces.
· Store food in designated containers and storage areas to prevent spoilage.
· Take and record temperature of food and food storage areas, such as refrigerators and freezers.
· Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
· Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
· Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
· Carry food supplies, equipment, and utensils to and from storage and work areas.
· Use manual or electric appliances to clean, peel, slice, and trim foods.
· Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
· Remove trash and clean kitchen garbage containers.
· Complete opening and closing checklists and assists others in opening and closing the kitchen.
· Attend all scheduled employee meetings and offers suggestions for improvement.
· Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
· Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Work Location: In person
