KITCHEN MANAGER

REPORTS TO:                     Executive Chef

POSITION SUMMARY:        Provides day-to-day assistance and support to the restaurant Chef and Kitchen Staff by providing supervision of kitchen operations, food quality, food preparation and staff job performance in the absence of the Chef.   Functions as the lead cook on shifts designated by the Chef. 

ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities)

1. Performs restaurant food preparation (daily raw prep, cooked prep and/or butchering) and works the cooks’ line (as either the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef.

1. Supervises the kitchen operations, food preparation, quality and staff job performance in the absence of the Chef.

1. Conducts Quality Assurance Line Checks prior to service as assigned by the Chef.

1. Correctly places and receives food orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies as directed.

1. Prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day’s business.

1. Assists the restaurant Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant.

1. Assists the restaurant Chef in achieving food, labor and other operating expense budgets.

1. Constructs the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant kitchen labor budget, as directed by the Chef.

1. Participates as a member of our new restaurant opening team, as directed.

1. Assists the restaurant General Manager and Chef, as needed, for fulfilling business goals and objectives of the restaurant.

PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential job functions)

1. Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
2. Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length.
3. Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
4. Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers.
5. Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
6. Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.