Kitchen Manager Jobs

• March 16, 2021

JOB SUMMARY

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

PRIMARY DUTIES/RESPONSIBILITIES

• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Check the quantity and quality of received products.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Meet with sales representatives to negotiate prices or order supplies.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Provide orientation of company and department rules, policies and procedures to new kitchen employees.
• 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.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Coordinate planning, budgeting, or purchasing for all the food operations.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Determine how food should be presented
• Check the quality of raw or cooked food products to ensure that standards are met.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Promote, work, and act in a manner consistent with the mission of Underdogs Tres
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Plan, direct, or supervise the food preparation or cooking activities
• Demonstrate new cooking techniques or equipment to staff.
• Check and maintain proper food holding and refrigeration temperature control points.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

KNOWLEDGE/SKILLS/ABILITIES

• Must have previous Mexican food cooking experience
• Must be fluent in Spanish/English
• Must be authorized to work in the United States

PHYSICAL REQUIREMENTS

The physical requirements listed are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work under pressure with changing, ambiguous priorities.
• Auditory and visual skills – Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Regular and consistent attendance and the ability to sit and work with hands and arms for at least eight (8) hours per day and five (5) days per week.
• Proficient interpersonal relations and communicative skills in English.
• Write routine reports and correspondence.
• Drive a car.
• Ability to work overtime occasionally at the last minute.
• Occasional Travel may be required.
• Interpret and follow a variety of instructions and procedures furnished in English – written, oral, diagram, or schedule form.
• Meet daily, weekly, monthly, quarterly, yearly and other deadlines consistently.
• Physical ability to stand, reach, lift, bend, kneel, stoop, climb, walk, crawl, push and pull items weighing up to 20 pounds.
• High level of manual dexterity to adeptly type and use computer equipment.
• Have consistent and reliable onsite attendance at the office.
• Communicate effectively and promptly to clients, vendors or employees of the organization.
• Stand and move throughout the office.
• Add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentage.

Restaurant Specific

• Ability to perform moderately strenuous physical work and withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more;
• Perform basic math and fractions to complete recipes;
• Be able to adeptly use restaurant equipment;
• Continuous physical activity including walking, standing, twisting, sitting, bending, lifting, reaching, kneeling, stooping, crawling, wiping, climbing, pushing and pulling items weighing 50 pounds for distances of up to 20 ft.;
• Understand and respond to staff and customer requests in a loud environment;
• Stand stationary in kitchen throughout the shift for periods of time (up to 8 hours per day, 5 days per week).

EXPECTED HOURS OF WORK

The employee will be expected to work 40 hours weekly and must be available and onsite during the “core” work hours of 9:00 a.m. to 11:00 p.m., seven (7) days a week, Monday through Sunday.