BACK OF HOUSE KITCHEN MANAGER

18 Degrees•Scottsdale, AZ

7d•Onsite

About The Position

Oversee and direct the preparation, seasoning and cooking of salads, soups, fish, meats, vegetables, desserts and/or other foods. May plan and price menu items and special events with direction from Manager. Order supplies, food, and materials as needed; keep records for purchases and conduct inventory counts as required. Build a kitchen team maintaining a positive environment while supervising, training and motivating. Must be available to work a variety of shifts including nights and weekends.

Requirements

Must be able to sit and stand (6-8 hours) for extended periods of time in a work area with varying light levels and temperatures.
Often works in extreme heat from kitchen, exposed to steam, and also to adversely cold temperatures in ice rink (50 degrees) and freezer.
Must be able to work in an open area with other employees and in a typical kitchen environment; close proximity to other people.
Outdoor work in a desert climate is occasional and for short periods of time.
This position requires stooping, shaking, stirring, pouring; as well as carrying, pushing, and lifting materials; requires the ability to frequently walk, bend, stoop, carry, kneel, reach, and use tools with hands/feet.
Lifting/movement requirements are regularly up to 25 lbs., frequently up to 50 lbs., and occasionally more than 50-100 lbs.
The employee is occasionally required to climb to elevated heights, work in a humid area, or near wet/unleveled surfaces.
The noise level of the environment is moderate to loud.
Must be able to see through vision; hear, talk, read, and write in English.
Use of a computer, entering/typing data, for periods of time (1-3 hours).
Involves exposure to all types of food, beverage (alcoholic and non-alcoholic), cleaning supplies and associated chemicals.
High School Diploma, or a General Education Degree(GED) is required.
Maricopa County Food Handlers Card required.
Must possess a current National Serv Safe Certification
Previous experience in a supervisor role preferred.
Experience with general housekeeping and knowledge of principles in maintaining a kitchen and restaurant is necessary.
Experience and comfortability in direct customer service and working with the general public is required.
Proficient use and understanding of kitchen equipment is required.
Must have an understanding of prioritizing safety with regards to the restaurant, keeping health and fire hazards in mind.
Must be an accountable, team player who possesses problem solving skills, initiative, and sound judgement in making independent decisions.
Ability to understand, follow, and regularly give direction.
Maintain positive attitude in all situations.
Remain calm, resourceful, and responsible in everyday or stressful encounters.
Must have leadership qualities in order to train others in accomplishing goals, evaluating options, or implementing solutions.
Should be an excellent communicator, and able to get along well with various personalities.

Nice To Haves

Back of House Management is preferred.

Responsibilities

Give 110% effort towards Customer Service at all times; this includes maintaining a well-kept kitchen, and ensuring quality food items for guests.
Schedule, train and acquire staff per needs dictated by business trends.
Supervise and coordinate activities of kitchen staff to ensure efficiency and production standards daily, address disciplinary matters in regard to policy and procedure in a timely matter with staff and confer with the Manager on further steps of action
Check the quality of raw, cooked and ordered food products to ensure that ensure that company standards are met and stored according to State Law.
Monitor sanitation practices to ensure that employees follow policies and regulations to meet health standard.
Order food, supplies and specialty items needed to conduct daily kitchen operations.
Inspect supplies, equipment and work areas to ensure efficiency and safety. Make policy changes and purchase needed supplies in coordination with the Manager.
Prepare food items, specialty items and decorative displays for daily business and special events.
Monitor food costs and contribute to maintaining and reducing cost to achieve budget
Expected to step in for absentee or when there may be a shortage of staff or special function.
Meet and exceed all expectations of Maricopa County Health Department at all times. Ensure accurate temperature readings on all equipment and food.
Special projects as assigned by General Manager