Kitchen Manager-Legacy Ventures Restaurants

Legacy Ventures•Atlanta, GA

1d•Onsite

About The Position

We are a best-in-class hospitality investment, development and management company. We are planners, developers, hoteliers and restaurateurs. We are currently seeking experienced and motivated Kitchen Managers to join our growing team in the Downtown Atlanta area. Our company operates a diverse portfolio of restaurants, including stand-alone dining establishments as well as hotel-based restaurant concepts, and we are looking for strong leaders who are passionate about culinary operations and team management. 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.

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.
Revel/Micros experience a plus.
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

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.