Kitchen Manager

Goodfellas Pizzeria•Columbus, OH

About The Position

The Kitchen Manager is responsible for kitchen functions, including food purchasing and preparation, maintaining quality standards, sanitation and cleanliness, employee training, plate presentation, portion control, and food cost control. The role supervises food preparation and ensures that products are prepared and served in accordance with restaurant recipes and standards. The Kitchen Manager also oversees kitchen staffing and scheduling, supply ordering and receiving, production planning, and inspection of food, equipment, and work areas. The role is expected to promote and act consistently with Goodfellas Pizzeria’s mission and its focus on respect for the 4 “P’s.”

Requirements

Act in a manner consistent with Goodfellas Pizzeria’s mission and focus on respect for the 4 “P’s.”

Responsibilities

Promote and act in a manner consistent with Goodfellas Pizzeria’s mission and its focus on respect for the 4 “P’s.”
Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and food storage areas.
Monitor sanitation practices to ensure employees follow standards and regulations.
Check the quality of raw and cooked food products to ensure they meet standards.
Check and maintain proper food-holding and refrigeration temperature control points.
Estimate the amounts and costs of required supplies, including food and ingredients.
Control food cost and usage by following proper requisition, storage, standard recipe, and waste-control procedures.
Instruct cooks and other workers in food preparation, cooking, garnishing, and presentation.
Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for new menu items.
Supervise or coordinate the activities of cooks and other food-preparation workers.
Ensure food and products are consistently prepared and served according to restaurant recipes and portioning, cooking, and serving standards.
Schedule personnel according to anticipated business activity, ensuring positions are staffed as needed and labor cost objectives are met.
Inspect supplies, equipment, and work areas for conformance with established standards.
Order or requisition food, equipment, and other supplies needed for efficient operation.
Ensure products are ordered according to predetermined specifications and received in the correct unit count and condition.
Ensure deliveries comply with the restaurant’s receiving policies and procedures.
Determine production schedules and staffing requirements needed for timely service delivery.
Check the quantity and quality of received products.
Determine food presentation and create decorative food displays.