About us
The Blue Crab Restaurant & Oyster Bar is a small business in New Orleans, LA. We are fast-paced, customer-centric, fun and our goal is to bring families back to Lake Ponchartrain. To provide the freshest of seafood and give a wonderful experience to guests. .
KITCHEN MANAGER
Reports to General Manager
FLSA Status, Exempt, Salaried
Benefits
Medical, Dental, Vacation Time, Employee Meals
EEOC Job Category
Service Workers
Summary/Objective
The Kitchen Manager is responsible for the production, preparation and quality of all
food services for The Blue Crab.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to
perform the essential functions.
1. Plan all back of house staff scheduling
2. Conduct pre-shift meetings
3. Ensure that back of house area operates within The Blue Crab’s quality
standards
4. Produce and present food in line with The Blue Crab’s standards
5. Oversee food storage and purchase
6. Comply with and enforce sanitation regulations and safety standards
7. Assist in creating new recipes and menu adjustments
8. Participate in recruitment process of prospective staff
9. Participate in training and retraining of staff
Competencies
Collaboration Skills.
Customer/Client Focus.
Flexibility.
Stress Management/Composure.
Organizational Skills
Problem Solving Skills
Supervisory Responsibility
This position manages all employees of the back of the house and is responsible for the
performance management and hiring of the employees within that department.
Work Environment
This job operates in a kitchen environment, housed with equipment such as an oven,
stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The
employee is frequently exposed to heat, steam, fire and noise.
Physical Demands
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.
The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb,
push and pull items weighing 50 pounds or less. The position requires manual dexterity;
auditory and visual skills; and the ability to follow written and oral instructions and
procedures.
Travel
No travel is expected for this position.
Required Education and Experience
1. 1-year prior cooking experience in a high volume restaurant.
Preferred Education and Experience
1. A high school diploma or equivalent.
2. A minimum of two years in a supervisory role.
EEO Statement
The Blue Crab provides equal employment opportunities (EEO) to all employees and
applicants for employment without regard to race, color, religion, sex, national origin,
age, disability or genetics. In addition to federal law requirements, The Blue Crab
complies with applicable state and local laws governing nondiscrimination in
employment in every location in which the company has facilities. This policy applies to
all terms and conditions of employment, including recruiting, hiring, placement,
promotion, termination, layoff, recall, transfer, leaves of absence, compensation and
training.
The Blue Crab expressly prohibits any form of workplace harassment based on race,
color, religion, gender, sexual orientation, gender identity or expression, national origin,
age, genetic information, disability, or veteran status. Improper interference with the
ability of The Blue Crab’s employees to perform their job duties may result in discipline
up to and including discharge.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive
listing of activities, duties or responsibilities that are required of the employee for this
job. Duties, responsibilities and activities may change at any time with or without notice.
Job Type: Full-time
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Shift:
Work Location: In person
