Kitchen Mgr

JOB TITLE: Restaurant Kitchen Manager

POSITION STATUS: Exempt Salaried

SALARY RANGE: Varies on Experience

DIRECT OVERSIGHT: BOH/Overall Restaurant Operations

REPORTS TO: General Manager

JOB SUMMARY:

Our Kitchen Manager serves at the ambassador to the JINYA restaurant concepts, ensuring food and services

exceeds our standards of excellence. Our Kitchen Manager provides daily guidance and motivation to all team

members, specifically back of house team members, as well as maximizing productivity, maintaining cleanliness

and adhering to food quality and standards. The kitchen manager acts as our liaison between our guests,

operations team, and our food, leading our team and setting the example.

PRIMARY RESPONSIBILITIES:

 Maintains safe, secure and healthy work environment by establishing, following and enforcing sanitation

standards and procedures; complying with legal regulations; securing revenues; participating in safety

reviews; ensure restaurant cleanliness and overseeing all aspects of safety protocols within the kitchen

and restaurant setting

 Ensures and manages restaurant cleanliness, specifically the back of the house area. Responsible for all

aspects of kitchen safety and food preparations Ensure all team members are adhering to food safety

preparations and executions

 Responsible for development and daily operations of the kitchen team members, supporting and leading

both front and back of the house, and execute excellent food quality controls

 Manages food quality standards by consistently monitoring, tasting and reviewing all aspects of food,

such as preparation, execution and food presentation

 Controls costs by reviewing labor, minimizing waste and ensuring our guests receive the highest

excellence in food. Controls food cost and usage by adhering to proper requisition of products from

storage areas, product storage procedures, standard recipes and waste control procedures

 Orders and reviews food supplies, ingredients and other kitchen items in a timely and cost-effective

procedure. Maintains inventory levels and conducts inventory with management team. Ensures that all

products are ordered according to predetermined product specifications and received in correct unit

count and condition and delivers are performed in accordance with our receiving policies and procedures

 Create schedules for kitchen team members, ensuring efficient labor costs based on daily sales. Schedules

labor as required by anticipated business needs while ensuring that all positions are staffed when and as

needed and labor cost objectives are met

 Oversees, schedules and reviews necessary repairs and maintenance on kitchen appliances and

equipment. Ensures equipment is kept clean and in excellent working condition through inspections and

following company’s preventative maintenance programs

 Coordinates daily front and back of the house operations with restaurant team members, from sales

goals, review product quality, and organize and supervise shifts. Manages breaks and support in proper

and efficient scheduling needs

 Appraises kitchen team member’s performance and continuously provide feedback to improve service

and productivity. Be knowledgeable of company policies regarding disciplinary actions, administering

prompt, fair and consistent corrective actions for any and all violations of company guidelines and policies

 Responds efficiently and accurately to any guest complaints and corporate communications

 Works closely with general manager and other restaurant managers to meet and exceed revenue

objectives, including food and labor costs

 Trains, develops and manages current and new kitchen team members on food safety, recipe adherence

and food presentations. Cross-train qualified team members to expand the operational efficiency of all

shifts

 Ensures all aspects of the kitchen operates effectively and efficiently, and our guests receive the best

dining experience

 Embraces, understands and executes the Company mission, values, vision and culture

 Completes other managerial tasks as needed or assigned

REQUIRED COMPETENCIES:

 Minimum 5 years’ experience, in restaurant and/or hospitality restaurant. Preferred high-volume and fast pace

restaurant experience

 Outstanding and professional verbal and written skills; with strong ability to multi-task.

 Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple

correspondence

 Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one

setting and/or small group situations

 Ability to work well under pressure

 Capable of conducting and assessing restaurant inventory

 Must have knowledge of restaurant systems, including but not limited to ALOHA, or other POS systems;

knowledge of MS Office; able to add, subtract, multiply and divide in all units of measures, using whole numbers,

common fractions and decimals.

 Possesses excellent interpersonal communication skills with qualities of integrity, credibility, and commitment to

corporate mission. Exceptional organization and leadership skills

 Must be dependable and reliable

 Must be 21 years of age or older

 Experience working in a multi-cultural environment

 Ability and willingness to work flexible hours, including weekends and holidays

REQUIRED EDUCATION:

 High School Diploma preferred, preferably College is a plus

 Be able to write and speak English, preferably Spanish is a plus

 Must have appropriate city, state and federal certifications according to location of restaurant, including alcohol

and food handling certificates

WORK ENVIRONMENT:

This job operates in a fun yet professional restaurant environment. This role routinely moves inside and outside of

the kitchen and operate tools such as pots, pans and other kitchen equipment. Manager will occasionally

ascend/descend ladder to reach overhead items. Manager will frequently communicate with staff, guests and

other team members; must be able to exchange accurate and factual information in all cases. Manager must be

able to detect fires, spills and other safety-related issues and immediately resolve it.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by our team member to

successfully perform the essential functions of this job. While performing the duties of this job, the team member

is regularly required to talk and hear. The manager frequently is required to stand; walk; use hands to finger,

handle or feel; and reach with hands and arms. Manager must be able to distinguish between sweet, savory and

other food flavors. Manager will work indoor kitchen environment, which might be hot, humid and wet. Be able to

reach, bend, and frequently lift/move up to 50 pounds. Be able to work in a standing position for long periods of

time.

TRAVEL REQUIREMENTS:

Travel is primarily local during the business day based on home restaurant location, but may be required to various

locations for training, meetings and other job-related functions

PLEASE NOTE:

This job description is not designed to cover or contain a comprehensive listing of activities, duties or

responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change, or

new ones may be assigned at any time with or without notice. Reasonable accommodations may be made to

enable individuals with disabilities to perform the essential functions.