What are the responsibilities and job description for the Kitchen Manager ~ Mill House position at Valley Hospitality Services?
Job Description
Description
With limited supervision, your role is to support the back-of-house team members and food and beverage director, within a specific restaurant, through maintenance of restaurant kitchen standards, and strive to achieve overall quality and consistency on a daily basis. This role should be a leader with a coaching attitude in helping the restaurant management team and team members run efficient back-of-house operations.
POSITION DETAILS
- Maintain high employment quality standards consistent with Valley Hospitality policies
- Assist in set ups for the opening crew in the kitchen
- Check schedule for in-coming team members
- Adhere and coach security procedures
- Check out the close from night before
- Review inventory on a daily basis
- Prepare to receive orders
- Keep track of self-life adherence
- Check temps on freezer, dish machine and refrigeration units before prepping
- Knowledge of the flavor profile and specifications of menu items
- Follow recipe cards with no compromise
- Review the daily sanitation checklist and conduct the checks
- Conduct daily health inspections
- Adhere to sanitation, temperature and food safety standards
- Conduct daily health inspections
- Work the flow of the tickets to ensure good cook times
MINIMUM REQUIREMENTS
- Must be able and willing to work a flexible schedule
- Legal authorization to work in the United States
- Minimum 18 years of age
PREFERRED REQUIREMENTS
- Previous experience in restaurant industry
- Previously held positions of leadership
- Trained and proficiency in all areas of the back-of-house functions
- Restaurant kitchen experience