Kitchen Manager Jobs

John Fraser Restaurant Group is looking for a Kitchen Manager to join our team at the Times Square Edition. We are looking for someone who has a strong working knowledge of culinary and the strategic mind for administration. This role requires someone who is organized, tech savvy, who has worked in kitchens but is interested in transitioning into more of an administrative role.

Essential Job Function: The Culinary Operations Manager partners with chef team to evaluate suppliers, negotiate contracts, review product quality, and supervise the purchasing and receiving of perishable foods. They also partner with the team to support all other ordering. They will work directly with the chefs to find the best quality of product following seasonality and sustainability. They are also responsible for supporting the management of the Stewarding Team, ensuring the cleanliness of the kitchen and other preparation areas as needed.

Key Responsibilities:

The Culinary Operations Manager is responsible for inventory control, kitchen equipment, and item management. Ensures compliance with federal, state, and local food safety regulations. In addition, this person will be responsible for coordinating and directing all work assignments in the Stewarding Department to ensure organization, sanitation, training, inventory and control of all china, glass, and silver items.

Staff Schedule, Development, and Training

• Write schedule according to staffing guide receivers, stewards, and stewarding
• Support the hiring, supervision, payroll, development and training of Stewarding Department employees in accordance with establishment standards.
• Lead, train, and mentor team, provide support, and maintain employee morale and motivation.

Meeting Representation

• Weekly Chefs Meeting
• Weekly Department Head Meeting

Cost Control

• Working directly with vendors and accounting to ensure best pricing.
• Work with chef team on purchasing and receiving to ensure that china, glassware, silverware, chemicals, paper, and plastic specifications are met.
• Conduct monthly inventory of cleaning supplies and chemicals.
• Monthly food inventory.
• Weekly audit of Checkbooks.
• Training staff on Margin Edge best practices.
• Approving all food-related invoices.
• Conduct monthly/quarterly inventory of china, glassware, silverware, chemicals, paper, and plastic.
• Monitoring SOPs for ordering, receiving, storage, and waste.
• Monitor food cost on a daily basis based on purchases.
• Maintenance and upkeep of Margin Edge and Excel Checkbook.
• Monitoring/Setting appropriate pricing for all purchases.
• Monthly audit of Margin Edge.
• Responsible for cost control and the proper storage of all service ware items including china, glass, silver, and food preparation equipment.
• Provide Chefs with information necessary for a successful food cost.

Kitchen Maintenance

• Provide clean cooking utensils for the food and beverage operation and ensure that all utensils and equipment are clean, dry, and correctly stored in designated areas.
• Supervise upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas, food and beverage service areas, hallways, corridors, and storerooms. Report any equipment deficiencies to engineering.
• Maintain safety, proper storage of chemicals, and chemical concentration logs.
• Maintain sanitation standards in all kitchen work areas as required by the Health Department regulations.

DOH

• Supporting F&B department in all Department of Health-related

Checking HACCP logs on a weekly

Labor Cost

• Reporting to Executive Chef regarding overtime and staffing needs on a weekly

Menu Development

• Approval
• Standardizing recipes
• Communication
• Testing involvement
• Working with outlet chefs to find the best available product.
• Menu meeting

More detail about JF Restaurants at The Times Square EDITION part of JF Restaurants