Kitchen Manager Job Description
Requirements
3 years
Job Details
Essential Functions:
Set up and stock stations with all necessary mise en place.Answer, report, and follow instructions from executive chef and/or kitchen managers.Prepare food for service.Cook menu items with the rest of the kitchen staff.Maintain a positive and professional approach with coworkers.Ensure that food comes out simultaneously with high quality and in a timely manner.Comply with nutrition and allergy regulations and standards.Help with preparation.Must pass/take a Food Handlers Certificate within two weeks of hire date.
Other Functions:
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.Complying with health and food safety standards, restocking items, cleaning
Physical Functions:
Ability to stand/walk a minimum of10 hours or as needed.Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed.Be able to lift up to 50 pounds frequently.Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.Work in both warm and cool environmentsMust be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.Returning unused items after service to the correct inventory location, or storing cooked goods for use at another service.
Qualifications, Education and Behavior:
At least 18 years old.Have a minimum of 1 year line cook experience.Ability to work quickly while maintaining safety standards and procedures.Ability to properly handle a knife, confidently.Ability to work in high volume environments.Ability to work early morning hours or late evening hours.Ability to work a consistent schedule of 5 days per week.Understanding of various cooking methods, ingredients, and how to use kitchen equipment.
Required Skills
CommissaryEnforcement Of Safety / Sanitation StandardsFood Cost OptimizationFood Handlers CertificateFood Safety KnowledgeFryingGeneral knife handlingInventoryKitchen Cleaning/SanitationKitchen managementMeat CookeryOn-site Special EventsOrdering / PurchasingOrdering / ReceivingPizza CookingPortioningPurveyor/Local Farmer RelationshipsReceiving/OrganizingSauteSchedulingServsafe CertifiedStaff education / motivationTicket ManagementMicrosoft OfficeProfit And Loss