Kitchen Manager

Local Favorite Restaurants•Mesquite, TX

About The Position

The Kitchen Manager is directly responsible for all kitchen functions, including food purchasing, preparation, quality standards, sanitation, and cleanliness. The role also leads training for employees in cooking and preparation methods, plate presentation, portion control, and cost control. The Kitchen Manager oversees back-of-house team members, food and supply ordering, equipment and maintenance, kitchen safety, staffing, and achievement of budgeted goals, while helping ensure guests receive high-quality food and service.

Requirements

At least 5 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
ServSafe® Food Manager Certification.
Ability to stand and walk for extended periods around hot cooking elements.
Ability to prioritize and balance multiple tasks simultaneously.
Ability to cope with pressure, multiple deadlines, and work under pressure.
Ability to develop high-performing, cohesive teams.
Ability to motivate and maintain effective working relationships with all team members.

Responsibilities

Ensure food is consistently prepared and served according to the brand’s recipes, portioning, cooking, and serving standards.
Order food products and restaurant supplies according to daily sales rates, product specifications, and approved suppliers.
Ensure food is received in the correct unit count and condition and that deliveries follow restaurant receiving policies and procedures.
Ensure guests consistently receive high-quality food and service, and provide friendly, courteous service.
Provide direction, structure, and training to back-of-house team members.
Validate and teach brand systems to back-of-house team members to help achieve company goals.
Enforce sanitary food-handling practices and maintain cleanliness of the kitchen and dining areas.
Keep equipment clean and in excellent working condition through inspections and the company’s preventive maintenance programs.
Partner with the General Manager on interviewing, hiring, training, evaluating, disciplining, and terminating back-of-house team members, as appropriate.
Oversee compliance with restaurant policies on team member performance.
Schedule labor according to anticipated business activity, ensuring positions are staffed as needed and labor cost objectives are met.
Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas.
Provide safety training using company safety manuals and materials.
Conduct timely, thorough line checks and use them to coach team members.
Achieve budgeted goals for each accounting period.
Perform other duties as assigned.