Kitchen Lead

Ontario Trillium Foundation; Laurens (SC); On-site; USD 45,000 - 60,000; Full time

Job summary

Ontario Trillium Foundation is hiring a Kitchen Manager to oversee back-of-house operations. Responsible for food quality and staff leadership, the ideal candidate will have several years of restaurant experience, strong organizational and conflict management skills, and must obtain a ServSafe Manager certification. Scheduled flexibility for weekends and holidays is required, while maintaining safety standards and overseeing employee training are crucial tasks for this role.

Qualifications

• Several years of experience in a restaurant-related field.
• Experience in delegating tasks and maintaining quick service.
• In-depth understanding of kitchen health and safety regulations.
• Proven work experience as a Kitchen Manager is preferred.

Responsibilities

• Supervise daily back-of-house restaurant operations.
• Guide kitchen staff to deliver high-quality food.
• Maintain records and logs for inventory and safety measures.
• Evaluate and discipline kitchen personnel as needed.
• Order materials based on market demand.
• Ensure clean working environments and proper inventory levels.
• Schedule shifts fairly for all BOH personnel.
• Oversee the training of employees according to training manual.

Skills

Independent organizational skills

Conflict management skills

Leadership in fast-paced environment

Schedule flexibility

Education

ServSafe Manager certification

Job description

Our hours of operation are 6:00am - 2:00pm.

The Kitchen Manager supervises the daily back-of-house restaurant operations. They report directly to the Restaurant Manager and are responsible for multiple tasks in the restaurant including food preparation, maintenance of quality standards, sanitization and cleanliness, meal presentation, and portion and cost control as well as scheduling, hiring, coaching, disciplining, and releasing employees as needed. They are self-motivated and demonstrate excellent communication skills with a calm and confident manner.

Job activities:

• Guide the kitchen staff to deliver high quality, timely food and ensure that all customers are satisfied
• Ensure that all food items and products are stored, prepared, and served based on the restaurant's recipe and preparation and portion standards
• Maintain all records and logs required to report time/temperature, inventory control, waste logs, daily/weekly cleaning, end of day activities, and all safety measures.
• Evaluate and discipline kitchen personnel as needed and make employment and termination decisions
• Order kitchen materials and ingredients based on the menu and market demand
• Maintain clean working environments and ensure that employees follow the restaurant's preventive maintenance measures
• Maintain adequate inventory levels and conduct weekly inventories according to developed PAR sheets
• Schedule shifts for all BOH personnel according to each staff member's skills and capabilities, fairly and without prejudice
• Oversee the training of employees according to the Eggs Up Grill Training Manual, to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials

Skills:

• Strong and independent organizational skills: It is the Kitchen Manager's responsibility to maintain an accurate inventory and to ensure that the cooler, freezer, and storage/chemical shelves are well organized. Items are kept in their labeled area and FiFo is employed to manage product. The Kitchen Manager is responsible for all training and mentoring of staff in this regard.
• Strong conflict management skills: Tensions can run high in a fast-paced environment and the Kitchen Manager must always remain calm and collected while guiding staff through more difficult and stressful work shifts, occasionally having to resolve conflicts that could potentially arise.
• Strong leadership and excellence in a fast-paced environment: The Kitchen Manager is able to make quick decisions and exhibits an in-depth knowledge of recipes and ServSafe procedures, enabling them to provide accurate answers and feedback during high-volume times.
• Schedule flexibility: Able to work weekends (Friday-Sunday) on a regular basis.

Requirements

Several years of experience working in a restaurant-related field and in a fast-paced environment

Experience delegating tasks and maintaining quick service

Maintain a current ServSafe Manager certification or be able to obtain certification within one month of job acceptance. Candidate must show an in-depth understanding of kitchen health and safety regulations, regardless of certification level.

Proven work experience as a Kitchen Manager is preferred

References will be required

Availability requires regular and ongoing WEEKEND & HOLIDAYS, except Thanksgiving & Christmas Day