Kitchen Manager

HOME RUN INN INC•Chicago, IL

3h•$25 - $25•Onsite

About The Position

Home Run Inn is looking for a reliable, experienced, and hard working Kitchen Manager for our Full Service Restaurant in Little Village-Chicago, IL! JOB SUMMARY/SCOPE The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. The Kitchen Manager is crucial in driving the kitchen's overall performance and achieving restaurant goals This is a Full Time job paying $25/hr. and reporting to the General Manager Must have open availability

Requirements

3-5 years of experience in a Kitchen Manager or in a culinary leadership role, ideally in a full-service restaurant.
In-depth knowledge of food preparation, kitchen safety, sanitation, and operational efficiency.
Ability to manage and motivate kitchen staff
Experience enforcing recipes, portion control, and quality standard
Continuously be able to physically lift, reach, bend and stop.??
Ability to stand for extended periods. (up to 5 hours).
Have working knowledge of the predominant language of our guests
Flexibility to work evenings, weekends, and holidays, must be flexible to work schedule based on the needs of the restaurant.
You must obtain Food Handler certification within 30 days of being hired.
You must obtain Safety shoes are required within 30 days of being hired.
Must be at least 21 years old

Responsibilities

Supports and promotes a culture of safety by ensuring compliance with all workplace health and safety requirements and reinforcing safe behaviors across the team.
Review preparation and production procedures to ensure proper holding/heating temperatures, rotation, flavor, quality, and presentation of food.
Continually engage in the development of key leadership skills to remove conflict within your team.
Seeking healthy results in these areas, Financial Results, Operating Metrics, Team Member, Guest Results
Implement recipes for food items according to established specifications.
Monitor ordering and inventory procedures.
Review schedules weekly and schedule roster daily to ensure appropriate customer service and production needs.
Ensure sanitation guidelines are administered and followed by employees.
Create par-levels and oversee ordering of inventory to ensure adequate counts are maintained.
Assist in the daily inventory counts and weekly inventory counts.
Run ICV reports daily to ensure daily counts are accurate.
Maintain vendor files and ensure accuracy of information.
Ensure proper education and training of staff is conducted on safe handling, preparation, production, and presentation methods.
Create a prep list and assign it to Pizza and Line cook positions
Perform opening and closing procedures for the Front of House and Back of House.
Conduct kitchen staff meetings.
Complete various reports detailing kitchen activity, includes P&L, purchases, and inventory.
Coordinate and staff special events/orders.
Review and check payroll information daily.
Perform other related duties as assigned.