Safehouse Kitchen Manager

POSITION PURPOSE:        Responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness.  Responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness.

ESSENTIAL FUNCTIONS:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
• Responsible for daily line operations and filling in where needed to ensure guest service standards and efficient operations.
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
• Attends all scheduled employee and manager meetings.
• Responsible for maintaining Serve Safe Certification.
• Perform other duties as assigned by supervisor.

POSITION REQUIREMENTS:

• High School education required.  Minimum of 2 years formal culinary schooling or equivalent on the job training.
• Prior experience as Kitchen Manager preferred. 
• Must be able to obtain certifications in Serve Safe.
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
• Considerable knowledge of basic computer operations, and software as it pertains to inventory control, payroll, etc.
• Thorough knowledge of food products, insight into cost, and wage control, standard recipes, and proper preparation.
• Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift, and/or carry, or otherwise move goods weighing over 100 lbs. on a continuous schedule.
• Ability to work in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and management.
• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
• Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.