Kitchen Department Manager

Job Description

Job Description

JOB SUMMARY: Manage the interviewing, training and development of all Dept.400/ 500 personnel; provide consistent high quality food products and dish service; maintain kitchen equipment in good working order; adjust labor as needed. Performs some catering duties. Ensures smooth operation of kitchen and dishroom, as needed

PRIMARY DUTIES AND RESPONSIBILITIES:

Food

1. Ensure food production meets par levels to support projected sales.
2. Oversee preparation and presentation of food to ensure compliance with company recipes, procedures, and quality.
3. TASTE, smell and observe finished kitchen products to ensure accuracy and quality control.
4. Promote positive guest experiences by addressing concerns or special requests from FOH.
5. Assist in the development and training on new food items.

Personnel

1. Interview and make hiring decisions for the dish room and kitchen personnel.
2. Provide discipline, coaching, and feedback to dish room and kitchen personnel
3. Monitor employee performance, attire and cleanliness.
4. Train staff in proper food prep, sanitation and equipment maintenance; aids in continuous training.
5. Train dish room staff in proper dishwashing procedure; equipment and dish maintenance.
6. Train, cultivate, develop and encourage an efficient, coordinated team
7. Conduct Dept 400/500 performance appraisals; monitor and evaluate progress; recommend promotions/ raises
8. Responsible for delegation of tasks and assignments, ensuring each employee understands their specific duties and responsibilities
9. Plan and coordinate the smooth transition of employees and resources for the next shift.
10. Make adjustment to the labor schedule as needed; adjust personnel throughout the shift to promote efficient use of working hours.
11. Monitor and enforce Company policy and procedures equally.
12. Conduct periodic Kitchen meetings

Maintenance

1. Be aware of the overall appearance and safety of the kitchen, correct any oversight within your capabilities. Bring issues outside of your capabilities to Owners/GM
2. Ensure the sanitation of all kitchen work areas.
3. Monitor and delegate safety and sanitation procedures for prevention of disease, food spoilage and waste
4. Incorporate Board of Health recommendations into daily, weekly, and monthly routines.
5. Execute and supervise daily, weekly, monthly cleaning schedules.
6. Ensure equipment and kitchen in good repair; coordinate with Ordering Agent/Owners for repairs.

General

1. Arrange for emergency services as required (electrical, plumbing, medical, food, safety, etc).
2. Coordinate with Managers on your shift for best store coverage.
3. Perform other related duties and assignments as requested by the BOH Manager or Store Supervisor.

JOB QUALIFICATIONS:

3-5 Years of Department Management experience required

2-5 Years of Restaurant Management required

Must acquire a ServSafe Manager Certificate within 6 months of being hired if you are not currently certified.

Must be capable of working with many different personalities

Must be able to administer company policy equally, fairly, and consistently.

Must be able to multitask and prioritize responsibilities

Must be capable of having difficult conversations with employees

Must be capable of delegation and follow-up

Considerable working knowledge of health and safety requirements; food service problems

Knowledgeable in the use and care of Kitchen/Dishroom equipment

Knowledge in methods to control food cost and waste

Requires ability to maintain pleasant and positive attitude

Must set an excellent example in performance and following policies

Sets a personal example for cleanliness and neatness

Must be able to work holidays and weekends

Eng/Span bilingual a plus.

PHYSICAL REQUIREMENTS:

Oral and written communication skills necessary

Reading skills and memorization are necessary

Excellent hearing is required

Must be able to read small print for recipes or labels

Quick comprehension and the ability to react quickly is necessary

Will need to reach, bend, stoop, wipe, push and lift up to 50#

Must be capable of standing for long periods of time/majority of shift.

Must be willing and able to work in a fast-paced and enclosed area

Must be able to withstand extreme cold and heat

Hazards include, but are not limited to, slipping, tripping, falls, cuts burns and backstrain

EQUIPMENT USED:

All equipment to include slicers, fryers, grills, microwaves, steam tables, knives, chemicals, cleaning equipment, computer, alarm system, dishwasher