Kitchen Manager

Essential Functions

Kitchen Manager will complete a variety of creative, organizational and leadership tasks to ensure the kitchen runs optimally and patrons’ meals are satisfactory. You will maintain complete control of the kitchen. Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Other responsibilities include:

• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed
• Prepare, assign and delegate responsibilities for the operation of the various outlets, restaurants and banquet
• Implement effective controls of food, beverage and labor costs to ensure efficient operation and expenditures stay within budget limitations
• Ensure compliance with all policies and procedures that relate to F & B, as well as local, state and federal laws and regulations
• Ensure safety of team members and cleanliness of facility and equipment
• Monitor inventory of food, beverages and supplies to ensure we are meeting par requirements in all areas
• Assist in conducting monthly inventories
• Keeping storerooms and refrigerator and freezer organized
• Assist in ordering and receiving necessary food products, beverages and supplies
• Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.
• Evaluates products to ensure that quality, price and related goods are consistently met. ·
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Create a seasonally/thematically relevant menu with ongoing menu development tailored to shifts in demand
• Develop and implement inventory/ordering systems; maintain appropriate pricing models, cost, & pars
• Vendor/distributor management & delivery coordination
• Work in tandem with cafe management to hire bar staff & conduct staff training/education
• Working with clients/Porter folks to tailor one-off menus/beverage programming for special events

Knowledge, Skills, and Abilities

• Excellent oral and written communication and organizational skills.
• Excellent interpersonal skills with the ability to work as a team with internal departments, external vendors, suppliers, and customers.
• Professional demeanor and appearance with ability to handle confidential issues with discretion.
• Self-motivated and able to make decisions and exercise prudent judgement with minimal guidance.
• Ability to work under pressure and to prioritize workload, adapt to changing priorities, and meet aggressive deadlines. Ability to see the big picture.
• Ability to create and manage menu and inventory
• Knowledge of Microsoft Office programs with ability to learn in house programs.

Education/Experience

• 3-5 experience in head chef, sous chef or executive or a combination of experience required.
• Associates Degree in a Culinary field, preferred.
• Management experience, preferred.