Kitchen Manager Dos Bocas

Legacy Ventures•Atlanta, GA

1d•$55,000 - $65,000•Onsite

About The Position

Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. The Kitchen Manager will provide insight into the Company culture through established policies and procedures. This position is responsible for maintaining food quality while promoting consistency and excellence by using the established recipes and procedures. This manager will ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. This manager will maintain a safe, orderly and sanitized kitchen and will demonstrate this by example, using proper food-handling techniques. Exceptional Benefits Package Includes Medical (Competitive Employer Contribution) Dental Vision Life Insurance/ AD&D – Employer Paid! Disability Voluntary Life and AD&D Paid Time Off Telehealth and Tele-mental Health – Company Paid through HealthJoy Retirement Plan with match up to 4% of Salary – NOT VESTING SCHEDULE Professional Development

Requirements

College or culinary training preferred.
A minimum of 1 year working as a KM or AKM in high volume kitchen.
Extensive cooking and production experience is a must.
Commitment to quality service, and food and beverage knowledge.
Basic math and computer skills.
Knowledge of basic training techniques.
Awareness of local, state and federal health and sanitation laws.
Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, fryers, slicer, knives, burr mixer and dish machine.
Ability to work in a high-energy and demanding environment
90% of time standing and 10% of time sitting.
Direct contact with guests, managers and employees.
Behaves professionally and can be flexible in a changing environment.
Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.

Nice To Haves

Revel/Micros experience a plus.

Responsibilities

Prepares daily production list.
Ensures that staff keeps all stations stocked before and during the meal period.
Verifies that kitchen staff follows all recipes and portions servings correctly.
Expert management of the expo and ticket lines - ensuring timeliness, consistency and quality in every dish that leaves our kitchen!
Keeps kitchen, dish, and storage areas clean and organized.
Places food and supply orders as directed.
Receives product be verifying invoice and freshness of product.
Hires and trains employees to company standards.
Sets excellent customer service and work examples.
Actively participates as a member of the management team.
Manages staffing levels throughout shift.
Performs additional responsibilities, although not detailed, as requested by the Executive Chef/General Manager at any time.