Kitchen Manager

Summary:
The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations.

The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Duties and Responsibilities:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company:
1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service.
2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures.
3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift.
4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook.
5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM.
6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification.
7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services.
8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date.
9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs.
10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications.
11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions.
12. Ensure recipes are accurate and match theoretical costs.
13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions.
14. Assist in the development of standard recipes and food preparation procedures.
15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs.
16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process.
17. Comply with established sanitation standards, personal hygiene, and health standards.
18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job.
19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house.

Qualifications and Requirements:
Kitchen management experience in restaurant, retail, food service or the hospitality industry is required.

The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Supports the Mission, Vision, Values and Culture of the restaurant
2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically.
3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction.
4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment.
5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior.
6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information.
7. Weekend and evening work will be necessary.
8. Must have reliable transportation.
9. A high school diploma or equivalent preferred.
10. Must be at least 21 years of age and provide a current and legal form of identification to verify age.
11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.