Kitchen Manage

Rise N Shine Cafe•Helena, MT

1d•Onsite

About The Position

A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen manager’s will interview and assist in the hiring of BOH staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the company standards are upheld: the food appearance is excellent and cooked properly, the proportions are correct, and food is cooked and served quickly. Kitchen managers also make sure the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Cooks and Dishwashers report to this position. Our goal is to provide exceptional food and service in a clean and inviting family atmosphere. We provide our guests a relaxed feeling for conversation and belonging.

Requirements

A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
At least 6 months experience in a similar capacity.
Strong leadership skills.
Possess strong organizational and decision-making skills.
Works well in fast-paced setting.
Must be able to communicate clearly and effectively.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time.
Must have exceptional hygiene and grooming habits.
HAACP – Serve Safe certified (or test is scheduled within 3 months)

Responsibilities

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and styling standards.
Responsible for ordering food products according to predetermined product specifications and received in correct amounts.
Condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper purchasing of products from approved vendors, product storage procedures, standard recipes, portioning and waste control procedures.
Checking and maintaining proper food rotation, holding and refrigeration temperatures.
Fill in where needed to ensure guest service standards are excellent.