- Maintaining food and labor costs to budget, addressing food related customer incidents and complaints, implementing seasonal menu changes, and maintaining lines of communication regarding food safety and sanitation
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Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
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Assist the GM/DM with training and development of kitchen staff members
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Directs daily operations of food service to ensure employees have appropriate equipment, inventory and resources, ensures operating standards and regulatory requirements are met
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Monitor suppliers to ensure that they efficiently and effectively provide needed goods or services within budgetary limits
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Helps kitchen staff maintain a safe and sanitary kitchen area and equipment in compliance with applicable standards
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Develops and implements plans, projects, with defined objectives, methods, timetables and budget to support clients needs
We are an Equal Employment/Affirmative Action employer. We do not discriminate in hiring based on sex, gender identity, sexual orientation, race, color, religious creed, national origin, physical or mental disability, protected Veteran status, or any other characteristic protected by federal, state/province, or local law.
Physical & Mental Requirements:
Must have the ability to walk and stand routinely throughout the shift. Must have the ability to lift up to 50 lbs. with ease and push up to 350 lbs. with the appropriate equipment. Must have the ability to deal effectively with the stress of responding quickly and be engaged in multiple tasks.
Environmental Conditions:
Performs duties with exposure to infectious or communicable diseases inherent to working in high-volume atmospheres and occasional exposure to loud or unpleasant voices due to unpredictable behavior of customers and seasonal exposure to high humidity due to temperature control of the facility locations. Exposure to varying types of ware chemicals, cleaning agents and various types of food service areas that contain possible hazards such as slippery surfaces.
- 2 years experience serving as a Kitchen Manager
- Bilingual English/Spanish preferred
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Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
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ServSafe® certified required (paid training and certification provided by company)
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Demonstrated effective communication skills (verbal and written)
