Kitchen Manager - Dorchester

McInnis Inc.•Boston, MA

6d•$75,000•Onsite

About The Position

As a member of the management team, the Kitchen Manager will conduct the day-to-day restaurant operations according to company standards and policies. Working under the General Manager, the Kitchen Manager will assist the management and development of new concepts, create standardized recipes, keep food costs at a minimum, and at the same time, initiate and sustain an ongoing presence in our brand. The Kitchen Manager will maintain internal controls and ensure quality, consistency, and hygiene for the restaurant's products and equipment. The Kitchen Manager allocates resources, executes controls, trains, and develops kitchen staff, systemizes daily functioning and food service, and maintains efficient Kitchen Operations.

Requirements

Thorough knowledge of Food Safety systems and procedures
Excellent food prep & knife skills
Strong Computer Skills (Microsoft Office, Brink POS preferred)
Ability to conduct theoretical food, purchasing, and labor costing and analysis
English
High school or GED equivalent
Minimum 2-3 years in a leadership role within a full-service restaurant kitchen
ServeSafe Certified
Ability to work on your feet for up to 10 hours at a time and lift at least 50 lbs.
Ability to travel within your region.
Full Time, In-Person, Day, Evening & Weekend availability

Nice To Haves

Basic Spanish
Formal culinary training or associate degree in culinary arts

Responsibilities

Manage all activities in the kitchen.
Be a teacher and mentor to all back-of-house employees.
Collaborate with the Culinary Operations Manager to develop new recipes, dishes, and procedures.
Train kitchen personnel in best practices for cleanliness and sanitation.
Control food costs to budgeted levels.
Conduct daily shift line checks, ensuring that prepped food is up to company standards.
Supervise and inspect all prep procedures ensuring company recipes are adhered to.
Maintain a clean and safe environment, instructing staff in proper food preparation, food storage, and use of kitchen equipment.
Ensure that food service products, presentation, and plating are of the highest quality, and are prepared in a timely manner.
Be responsible for food quality, food service, and presentation while adhering to recipes and standard operating procedures.
Be responsible for placing food orders and conducting end-of-period food inventory.
Monitor refrigeration and storage operations through proper product rotation to eliminate spoilage.
Recognize and cultivate future culinary leaders from within the back-of-house ranks.
Be scheduled to open the restaurant 2-3 days per week as the manager on duty.
Effectively communicate with other managers and line staff in a fast-paced restaurant environment.
Possess the ability to take direction and feedback, using it to improve future performance.