Kitchen Manager- Georgia Blue

Georgia Blue•Madison, MS

About The Position

A Georgia Blue Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, food inventory, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Kitchen Managers are responsible for the training of kitchen employees to ensure all recipes, food preparations, and presentations meet Georgia Blue's specifications and commitment to quality. They must maintain a safe, orderly, and clean kitchen.

Requirements

High school diploma or equivalent is required
Must be at least 21 years of age
2 plus years prior kitchen experience is required
Must have a Valid Driver's License
Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures
Understanding of proper use of major kitchen equipment, including; stoves, refrigeration, slicer, knives and warmers
Commitment to quality service and food knowledge
Serve Safe Certified
Strong leadership skills
Possess strong organizational and decision-making skills
Work well in fast-paced environment
Must be able to communicate clearly and understand the English language
Outgoing personality, positive attitude and strong oral communication skills.
Strong knowledge of restaurant operations, service procedures and function.
Use of basic software programs including Microsoft Outlook and Word
Able to take direction from Owners, District Manager and General Manager
Good people management skills, communication and listening skills.
Must be flexible and adaptable to any and all change made by Owners and/or District Managers
Demonstrate time management and organizational skills
Must be internally motivated and detail oriented and have a passion for teaching others
Punctuality and regular and reliable attendance
Honesty and Integrity
Close and distance vision
Must be able to speak and hear
Identify and distinguish colors
Will walk for long periods of time, possibly extended distances
Standing for extended periods of time (sometimes up to 9 hours)
Frequently lifts/carries up to 50 lbs
Occasionally lifts/carries up to 75 lbs
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
Able to reach hands and arms in any direction, kneel, bend and stoop repeatedly

Nice To Haves

College/culinary training or a Bachelor's Degree is preferred

Responsibilities

Ensure that all food and products are consistently prepared and served according to Georgia Blue's recipes, portioning, cooking and serving standards
Order food products according to predetermined product specifications and par levels; receive in correct unit count and condition.
Ensure deliveries are received in accordance with Georgia Blue's receiving policies and procedures
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points
Make sure rotation procedures are being followed and over prepping is not occurring
Responsible for organization and cleanliness of all coolers, freezers and dry storage areas
Maintain an accurate daily waste log
Be aware of proper portioning and ensure every prep cook has a recipe book open while preparing food
Maintain all thermometers in freezers and coolers
Check all temperatures of cold and hot products to make sure they are correct
Fill in where needed to ensure guest service standards and efficient operations are maintained
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants' preventative maintenance program
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
Prepare all required paperwork, including forms, reports and kitchen staff schedules in an organized and timely manner
Perform evaluations of cooks.
Schedule staff as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods and any other equipment and food storage areas
Attend all scheduled employee and manager meetings and bring suggestions for improvement
Ensure that all staff has arrived in uniform and ready to work
Hold a pre-shift meeting with the entire BOH staff before every shift
Conduct line checks before and during every shift
Run the expo line to ensure that all food is prepared according to recipe and served at the proper temperature with the correct presentation
At the end of the shift, check all kitchen staff's stations to ensure that they are properly cleaned and restocked