Kitchen Manager

Bosselman Food Services, Inc•Grand Island, NE

21h•$50,000 - $60,000

About The Position

The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, inventory management, preparation, food safety, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control. Bosselman has many benefits to offer you that you will not find anywhere else like: Paid vacation 401K and matching contributions Health, dental and vision insurance Short and long term disability insurance Life insurance A clearly defined path for growth On-demand pay with PayActiv (access to earned but not yet paid wages) And much more! Bosselman offers on-demand pay (access to earned but not yet paid wages) through:

Requirements

Three to six years of high volume restaurant experience.
One to two years of management experience.
Serv-Safe Certified.
Strong culinary aptitude from work and/or educational experiences.
Strong adherence to designated specs, recipes, and procedures.
Must be highly motivated, organized and able to handle multiple priorities while meeting deadlines.
Must be able to operate under minimal supervision.
Strong attention to detail.
Must conduct self in a professional and respectful manner at all times.
Must possess a positive, enthusiastic attitude.
Must be flexible with the ability to adapt to change when required.
Strong interpersonal communication skills.
Maintains confidentiality of all trade secrets, including recipes, policies and procedures.
Must be well groomed and properly attired.
Must work a minimum of 50 hours per week.
Must be able to work special events, holidays, and weekends.
Must have reliable transportation and phone.
Must be able to communicate in English.
Able and willing to work cooperatively with other team members.
The employee must occasionally lift and/or move up to 50 lbs., while performing the duties of this job, the employee is required to stand for long periods of time; frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear; occasionally sit, climb or balance, stoop, kneel, crouch or crawl.

Responsibilities

Hires, onboard, orients, trains, supervises, completes daily missed punches, and annual reviews, approves payroll and motivates Team Members.
Effectively manages employee-relations issues, including utilization of corrective action measures where necessary.
Trains Team Members on clear expectations of kitchen conduct and service.
Assures the kitchen is operating to company expectations with regard to operational processes and procedures by setting the standard for excellence in the restaurant.
Checks and maintains proper food holding and refrigeration temperature control points.
Directs safety program for accident prevention and manages employee injury/illness reporting; provides safety training in first aid, lifting, carrying, handling hazardous material, and equipment.
Coordinates all maintenance issues with General Manager and arranges for preventive maintenance or repair on restaurant equipment and kitchen as necessary.
Monitors and implements janitorial and sanitation standards, which includes cleaning of the entire kitchen; responsible for maintaining appropriate cleaning schedules for the entire kitchen: floors, mats, walls, hoods, ceiling, other equipment and food storage areas.
Preserves the integrity and value of food by overseeing all kitchen Team Members handling and preparation and through proper ordering, rotation, and defrosting procedures.
Monitors food preparation along with ensuring the freshness of the food to only serve quality food.
Ensures kitchen Team Members have the tools necessary to perform their jobs.
Conducts regular departmental meetings.
Ensures daily sidework is completed by staff and verified by management before end of shift.
Reports for work in a timely manner when scheduled.
Conduct monthly food inventory and utilize reporting within inventory software to correct variance issues and report them to General Manager.
Implements strategies to exceed budgetary expectations regarding operational costs.
Manages salary/wage administration meeting for budgeted labor as required by anticipated business activity while ensuring that all positions are staffed as needed and effectively manages labor cost, including food, beverage and labor objectives are met.
Assists in other duties, as assigned.