Kitchen Manager

The Kitchen Manager supervises the daily back-of-house restaurant operations. They report directly to the Restaurant Manager and are responsible for multiple tasks in the restaurant including food preparation, maintenance of quality standards, sanitization and cleanliness, coaching/mentoring of employees, meal presentation, portion and cost control as well as scheduling, hiring, discipline and releasing employees as needed. They should be self-motivated and demonstrate excellent communication skills with a calm and confident manner.

Job Activities:

• Guide a restaurant’s kitchen staff to deliver quality, timely food and ensure that all customers are satisfied
• Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards
• Maintaining all records and logs required to report time/temp, inventory control, waste logs, daily/weekly cleaning, end of day activities and all safety measures.
• Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions
• Ordering kitchen materials and ingredients based on the menu and market demand
• Maintaining clean working environments and making sure that employees follow the restaurant’s preventive maintenance measures
• Maintaining adequate inventory levels and conducting weekly inventories according to developed PAR sheets
• Scheduling shifts for all BOH personnel according to each staff member’s skill and capabilities, fairly and without prejudice.
• Overseeing the training of employees, according to the EUG Training Manual, to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials

Skills and Abilities:

• Strong and independent organizational skills – It is the KM’s responsibility to maintain an accurate inventory and well organized cooler, freezer, storage and chemical shelves. Items are kept in their labeled area and FiFo is employed to manage product. The KM is responsible for all training and mentoring of staff in this regard.
• Strong conflict management skills – Tensions can run high in a fast paced environment and the KM must always remain calm and collected while guiding staff through more difficult and stressful work shifts, occasionally having to resolve conflicts that could potentially arise
• Strong leadership and ability to excel in a fast-paced environment – Quick decision making ability and an in depth knowledge of recipes and ServSafe procedures will allow the KM to provide accurate answers and feedback during high volume times in the kitchen
• Schedule Flexibility - Flexibility to work weekends (Friday-Sunday) on a regular basis.

Experience:

• They should have several years of experience working in a restaurant-related field and in a fast-paced environment.
• They should also have experience with delegating tasks and maintaining quick service.
• Currently maintains a ServSafe Manager certification or can obtain certification within one month of job acceptance. Candidate must show their in-depth understanding of kitchen health and safety regulations, regardless of certification level.
• Proven work experience as a Kitchen Manager is preferred. References will be required