Kitchen Manager

LOGAN; Hurst (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

LOGAN is seeking a Kitchen Manager to oversee all kitchen operations, lead staff, ensure high-quality food preparation, and maintain safety and cleanliness.

You will control inventory, order supplies, manage food costs, schedule staff, and ensure compliance with ServSafe, OSHA, HACCP; mentor team and drive revenue growth.

Qualifications

• Culinary education preferred.
• Minimum of 2 years restaurant experience required.
• Minimum of 1 year restaurant management experience preferred.
• Working knowledge of sales figures and food costs.
• Experience with restaurant equipment including knives, slicer, mixer, salamander, stoves, ovens, Hobart and broiler.
• Ability to work and communicate well with guests, subordinates, and management.
• Organized and detail oriented.
• Ability to problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.
• Safeguard team and facility by following safety policies.

Responsibilities

• Lead kitchen staff to ensure quality food preparation and plating.
• Manage inventory, order supplies, and maintain safety standards.
• Interview, hire, evaluate, reward and discipline kitchen personnel.
• Schedule kitchen staff weekly based on forecasts and budget.
• Control food cost with purchasing specs and waste control procedures.
• Meet health department standards for safe food handling.
• Monitor weekly food cost using inventory reports and P&L metrics.
• Prepare food according to procedures within time guidelines.
• Operate equipment safely per OSHA regulations.
• Maintain storage, receiving, stocking, and par levels.
• Supervise food prep and cooking activities.
• Order food supplies and kitchen equipment as needed.
• Establish and delegate daily work duties in each kitchen area.
• Train, motivate, and mentor team members to foster development.
• Ensure compliance with sanitation and safety regulations (ServSafe, HACCP).
• Maintain relationships with vendors to ensure timely deliveries.
• Assist General Manager with cash handling and deposits.

Skills

Staff management

Customer service

Budget management

Food cost control

Communication

Education

Culinary education

Tools

Knives

Slicer

Mixer

Salamander

Stoves

Ovens

Hobart

Broiler

Job description

Position Summary: The Kitchen Manager is responsible for overseeing the entire operations of the kitchen. This includes providing leadership to the kitchen staff to ensure food is exceptionally and accurately prepared. The Kitchen Manager must control inventory, order supplies and comply with health regulations. They oversee the daily operations of the restaurant’s kitchen, manage staff, coordinate food orders, maintain safety and cleanliness and manage inventory. Additionally, the Kitchen Manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment.

Essential Job Functions

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Monitors products received and informs management team and RM of quality problems.
• Interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis.
• Control food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures.
• Meet all health department standards for safe food handling.
• Monitor weekly food cost using the inventory tracking system reports (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.).
• Prepare food according to procedures and standards within time guidelines and customer specifications.
• Operate equipment safely determined by position and OSHA regulations.
• Maintain food storage, receiving, stocking, rotating as par levels dictate.
• Supervise food prep and cooking.
• Store food products in compliance with safety practices (e.g. in refrigerators).
• Order food supplies and kitchen equipment, as needed.
• Establish and delegate work duties in each kitchen area daily.
• Train and monitor kitchen employees in food production principles and practices.

The above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.

Education/Experience/Job Requirements:

• Culinary education preferred.
• Minimum of (2) year restaurant experience required.
• Minimum of (1) year restaurant management experience preferred
• Working knowledge of sales figures and food costs.
• Working knowledge of all restaurant equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler.
• Ability to work and communicate well with guests, subordinates, and management.
• Organized and detail oriented.
• Ability to problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.
• Continuously touching tables and getting to know guests.
• Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.
• Ensure compliance with sanitation and safety regulations.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.
• Safeguarding their team members and facility by ensuring all Safey & Security Policies are
• adhered to.
• Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.
• Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.
• Assist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.

Physical Demands:

• 100 % Stand or walk.
• 80% Communicate with other line positions.
• 75% Work at Approx. 36" table/stove and reach in approx. 36”.
• 75% Reach (6” to overhead) bend, stoop and wipe.
• 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed
  standards.
• 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.