Job Description

Kitchen Manager Our Kitchen Managers are an extension of the General Managers control on business practices and must understand their impact and each and every system that falls under their Area of Operation. We believe that the best Kitchen Managers will become the best General Managers must use their time in this position to become proficient. The following outline is detailed yet direct and a simple explanation of the Kitchen Manager’s responsibilities: Responsibilities * Organizing Purchasing and Control Methods * Ordering schedules and forms to include correct pricing * Use effective par systems based on Product Planning Reports * Research Competitive purchasing and biddings * Ensure approved specs are in use at all times * Maintain proper purchasing levels * Organized Receiving and Control Methods * Receiving schedules and forms to include price quotes * Validate all invoices and purchase orders * Work with the accounting office to validate the General Ledger * Verify counts and weights * Follow up and record all credits * All invoices are signed and amounts adjusted * Ensure all perishable products are dated, FIFO * All invoices are logged on a daily basis * Make sure all invoices are transferred to the office * Inventory/cost of sales * All product is to be weighed or counted for accuracy and freshness * All sanitation, food storage, and rotation will be checked by the Kitchen Manager * All weekly reporting and cost of sales will be completed by the leadership meeting to be reviewed and reported. * Daily inventory counts on “Hot Counts” * Maintain and order all china, glass and silverware. * Food Preparation and Production * Use daily prep lists and product planning report * Insure yields and recipes are validated * Follow up on waste and spoilage records * Consistency in product quality and prep procedures exist * Ensure the correct cooking methods and temperatures are known and used. * Specify and check plate presentations * Avoid overproduction and excessive precooking (sandbagging). * Portion control and tooling of the line * Sanitation/Food Handling and Storage * Make sure entire staff is certified in food sanitation * Ensure all food is properly stored, dated and rotated at the correct temperatures * Keep the kitchen cleaned * Make sure all kitchen employees are in proper uniform, clean and use hats/hairnets. * Monitor Service Personnel * Standards in portioning * Service tools are in clean working order * Waste is limited * Monitor Sales * Sales analysis vs. product usage * Use sales to adjust batch sizes and eliminate over prep * Understanding the impact and flow of food by using: * Product planning report * Daily sales trends * Hot Counts * Security * Make sure all locks are in working order * Limit access of keys to authorized personnel * All deliveries are checked in; * Weighed * Checked for freshness * Purchase Order Matches invoice * Labor Management and Cost Control * Make sure good training and cross training procedures exist * Arrange hourly employee schedules * Check clock in a clock outs for BOH personnel each shift * Comply with labor laws * Equipment Repair and Maintenance * Make sure you have an equipment log book that lists all kitchen equipment and serial numbers * Make an entry in the log book every time work is done * Follow up on routine maintenance * Establish standard maintenance contracts and follow up * Always make sure all major repairs are approved by the General Manager * Safety * Our primary goal is to provide a safe and sanitary working environment for our teammates and our guests. “Show Ready” at all times. * Make sure all safety rules are known and trained * Maintain clean and dry floors at all time * Inspect shoes of employees, non-slip at all times * Back door locked at all times The Kitchen Manager position is integral to the success of each restaurant's consistency, growth and financial well-being. Success in this position will put you in a place to move to the General Manager role.

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