Kitchen Manager

Local Favorite Restaurants•Burleson, TX

About The Position

The Kitchen Manager is directly responsible for all kitchen functions, including food purchasing, preparation, maintaining quality standards, and sanitation and cleanliness. The role also oversees training employees in cooking and preparation methods, plate presentation, portion control, and cost control.

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 working 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 brand recipes and portioning, cooking, and serving standards.
Order food products and restaurant supplies based on daily sales rates, predetermined product specifications, and approved suppliers.
Ensure food deliveries are received in the correct unit count and condition and according to restaurant receiving policies and procedures.
Ensure Guests consistently receive high-quality food and service, and provide friendly and courteous service to Guests.
Provide direction, structure, and training to BOH Team Members.
Validate and teach brand systems to BOH Team Members to help them achieve company goals.
Enforce sanitary food-handling practices and maintain the cleanliness of the kitchen and dining areas.
Keep equipment clean and in excellent working condition through personal inspections and the Company’s preventive maintenance programs.
Partner with the General Manager on employment and termination decisions, including interviewing, hiring, training, evaluating, and disciplining BOH Team Members as appropriate.
Oversee and ensure 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, other equipment, and food storage areas.
Provide safety training according to Company safety manuals and materials.
Conduct thorough, timely line checks and use them as a coaching tool for Team Members.
Achieve budgeted goals for each accounting period.
Perform other duties as assigned.