Kitchen Manager

Bigwhiskeys; Springfield, Northern (MO, KY); Hybrid; USD 55,000 - 85,000; Full time

Benefits offered by this job

Bonus based on performance

Competitive salary

Flexible schedule

Job summary

Bigwhiskeys in Springfield, MO seeks an experienced Kitchen Manager to oversee all kitchen operations, including food purchasing, preparation, and maintaining quality standards, sanitation, and staff training.

Responsibilities include ensuring consistent recipes and portions, training new kitchen staff, controlling food costs, planning menus with management, scheduling, safety training, and maintaining equipment and cleanliness to deliver excellent guest service.

Qualifications

• 5+ years in varied kitchen positions including food preparation and line/fry cook roles.
• At least 6 months experience in a similar capacity.

Responsibilities

• Ensure all food and products are prepared and served to restaurant standards.
• Provide orientation and training of new kitchen employees and policies.
• Fill in as needed to maintain guest service and efficient operations.
• Prepare paperwork, schedules, and reports in a timely manner.
• Keep equipment clean and in good working order via inspections and preventive maintenance.
• Plan and price menu items; establish portion sizes and standard recipe cards.

Skills

Food preparation

Line cook

Fry cook

Expediter

Training kitchen staff

Job description

Benefits:

• Bonus based on performance
• Competitive salary
• Flexible schedule

Summary of Position:

Directly 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 and cost control, and sanitation and cleanliness

Duties and Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees
• Fill in where needed to ensure guest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
• 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
• 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 products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed 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
• 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 the kitchen personnel in the safe operation of all kitchen equipment and utensils
• Responsible for training kitchen personnel in cleanliness and sanitation process
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
• Check and maintain proper food holding and refrigeration temperature control points
• Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
• At least 6 months experience in a similar capacity
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Be able to work in a standing position for long periods of time (up to 9 hours)