Kitchen Manager - Paschal's Restaurant (Atlanta, GA)

Concessions International•Atlanta, GA

About The Position

PURPOSE OF POSITION: Support the operation to deliver Superior Guest Service by managing, coordinating, and preparing food, and ensures quality and consistency of products. Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders. Manage and maintain records in compliance with company standards and/or brand requirements. Supervises day-to-day activities of back of the house associates and manages employee relations, coaching and counseling, and training and development. Knowledge of menu costing and understanding of P & L statements.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The position requires a working knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service.
Must have sufficient communication skills to project a positive image and convey basic information to staff.
Basic knowledge and skilled in operation, maintaining and cleaning kitchen equipment.
Requires the ability to read and understand written directions and recipes and to calculate weights and measurements.
Must be able to learn, understand, and apply safety and sanitation regulations.
Requires the ability to stand for extended periods of time, bend, kneel, and stoop.
Requires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds.
Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes.
Requires sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.
Associate degree in business management or related field.
Completion of technical or culinary program or training, or equivalent of 4-5 years of demonstrated leadership in kitchen or food services management experience.
Must be able to obtain ServSafe Food Safety certification.
Ability to read, write and comprehend instructions; create correspondence and memos.
Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Responsibilities

Manages, coordinates, and prepares food, and ensures quality and consistency of products are followed.
Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders in accordance with company standards and/or brand requirements.
Plans, prioritizes, and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate and discuss strategies for quality execution.
Manages and conducts inventory, maintains par levels of product and places orders for food, equipment, and small wares as needed.
Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
Monitors and ensures proper storing, labeling and rotation of food items and supplies.
Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.
Recruiting, selecting, promotion and training of associates and other status changes as needed.
Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assists with conducting performance reviews.
Maintains equipment in accordance with established operating procedures and works with maintenance staff to inspect, maintain, and replace equipment when necessary.
Follows and monitors safe food handling, cleaning, and sanitizing of equipment, proper hygiene practices and workplace safety standards for operating a unit.
Performs other duties as assigned.