Kitchen Manager

Sandbar Amelia•Fernandina Beach, FL

11d

About The Position

Summary/Objective The Kitchen Manager is responsible for the overall operations of the restaurant as a collaborative partner to the General Manager as well as in the absence of the General Manager. The Kitchen Manager establishes and maintains customer service and is responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff, and by controlling expenses, shortages, and all aspects of sales, merchandising and inventory control. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.1. Management Function: Coordinates efforts between the front of the house and the back of the house. Selects, hires, and trains staff. Coaches, counsels, and disciplines employees on performance, service, and attendance issues. Process employee terminations Manage quality control Plans and assigns daily goals, tasks, and assignments. Assure proper completion through follow-up. Maintains adherence to all Company policies and procedures as well as enforcing those policies with the team Reports to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential Any other duties as assigned by General Manager Organization of coolers, dry storage, freezer, and back dock 2. Line Cook Preparing high-quality food items for our customers utilizing methods such as grilling, steaming and frying. Following company recipe and presentation guidelines to meet or exceed guests' expectations Coordinating food orders to support timely and efficient delivery to each table Ensuring proper food safety and sanitation standards to ensure guest safety Meeting special customer requests while ensuring same high-quality standards 3. Production. Preparing portions and food items while: Set up kitchen before opening Follow recipe guidelines to meet or exceed customers' expectations Portion and Prep food Stock the line with items needed to complete orders on time Ensure proper food safety and sanitation standards Set up soup station 4. Utility Clean dishes, silverware, glassware, utensils, pots and pans, etc. Stock and restock supplies Break down and clean the kitchen, mats and equipment at closing Sweep, spray and mop floors Maintain sparkling clean restrooms, kitchen and parking lot (pick up debris and sweep when necessary) Make orders Check in deliveries Label and date food for freshness rotation Put away deliveries Filter and dispose of grease Take out trash

Requirements

Problem Solving/Analysis.
Leadership and Initiative
Teamwork Orientation.
Customer Focus/Attentiveness.
Time management and organizational skills.
Stress Management/Composure.
Advanced mathematical, reading, and writing skills to complete documentation and forms.
Intermediate computer skills (MS Word, Excel, Outlook, Dropbox, Cloud-based Software, POS system), and ability to operate office equipment (computer, fax machine, scanner, printer, phone).
Must have a good command of the English language, both oral and written, and must be able to communicate with management, fellow employees, and customers, including asking for clarification on tasks, policies, and procedures
Multi-task oriented.
Knowledge of workplace safety procedures.
Ability to operate and use all equipment necessary to run a restaurant including ladders.
Ability to freely access all areas of the restaurant including dining room, stock area and register area.
Must report to work when scheduled and on time with a positive attitude.
Must complete ServSafe Food Manager certification.
State applicable health and/or alcohol compliance card.
Prior experience in a related food service position.
High school diploma or GED.

Responsibilities

Coordinates efforts between the front of the house and the back of the house.
Selects, hires, and trains staff.
Coaches, counsels, and disciplines employees on performance, service, and attendance issues.
Process employee terminations
Manage quality control
Plans and assigns daily goals, tasks, and assignments. Assure proper completion through follow-up.
Maintains adherence to all Company policies and procedures as well as enforcing those policies with the team
Reports to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential
Any other duties as assigned by General Manager
Organization of coolers, dry storage, freezer, and back dock
Preparing high-quality food items for our customers utilizing methods such as grilling, steaming and frying.
Following company recipe and presentation guidelines to meet or exceed guests' expectations
Coordinating food orders to support timely and efficient delivery to each table
Ensuring proper food safety and sanitation standards to ensure guest safety
Meeting special customer requests while ensuring same high-quality standards
Set up kitchen before opening
Follow recipe guidelines to meet or exceed customers' expectations
Portion and Prep food
Stock the line with items needed to complete orders on time
Ensure proper food safety and sanitation standards
Set up soup station
Clean dishes, silverware, glassware, utensils, pots and pans, etc.
Stock and restock supplies
Break down and clean the kitchen, mats and equipment at closing
Sweep, spray and mop floors
Maintain sparkling clean restrooms, kitchen and parking lot (pick up debris and sweep when necessary)
Make orders
Check in deliveries
Label and date food for freshness rotation
Put away deliveries
Filter and dispose of grease
Take out trash