Kitchen Manager

Emmett's Brewing Company; West Dundee (IL); On-site; USD 40,000 - 60,000; Full time

Job summary

Ein etabliertes Unternehmen sucht einen engagierten Küchenmanager, der für die gesamte Küchenfunktion verantwortlich ist. Diese spannende Rolle umfasst die Überwachung der Lebensmittelvorbereitung, die Schulung des Personals und die Gewährleistung von Qualität und Sauberkeit. In einem dynamischen Umfeld haben Sie die Möglichkeit, die Küchenabläufe zu optimieren und das Team zu führen. Wenn Sie eine Leidenschaft für exzellente Küche und Führungskompetenzen haben, könnte dies die perfekte Gelegenheit für Sie sein.

Qualifications

• Mindestens 3 Jahre Erfahrung in verschiedenen Küchenrollen.
• Mindestens 1 Jahr Erfahrung in einer ähnlichen Führungsposition.

Responsibilities

• Sicherstellen, dass alle Speisen nach den Rezepten zubereitet werden.
• Mitarbeiterschulungen und Leistungsbeurteilungen durchführen.

Skills

Küchenmanagement

Mitarbeiterschulung

Lebensmittelsicherheit

Kommunikationsfähigkeiten

Education

Zertifizierung in Lebensmittelhygiene

Zertifizierung in sexueller Belästigung am Arbeitsplatz

Job description

KITCHEN MANAGER

Reports To: Executive Chef

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.

Duties & Responsibilities:

1. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
2. Provide orientation on company and department rules, policies, and procedures; oversee training of new kitchen employees.
3. Fill in where needed to ensure guest service standards and efficient operations.
4. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
5. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
6. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
7. Ensure proper ordering of products according to specified quantities, receipt in correct condition, and adherence to receiving policies and procedures.
8. Control food costs and usage by proper requisition, storage procedures, standard recipes, and waste control.
9. Oversee employee performance appraisals, ensuring they are completed promptly and fairly.
10. Schedule labor based on anticipated business activity, ensuring all positions are staffed and labor costs are controlled.
11. Administer corrective actions for policy violations promptly and consistently.
12. Oversee training of kitchen personnel in safe operation of equipment and utensils, cleanliness, and sanitation practices.
13. Maintain appropriate cleaning schedules for kitchen areas and equipment.
14. Monitor and maintain proper food holding and refrigeration temperatures.

Qualifications:

1. Minimum of 3 years of experience in varied kitchen roles, including food preparation, line cook, fry cook, and expediter.
2. At least 1 year of experience in a similar managerial capacity.
3. Excellent communication skills with managers, kitchen and dining room staff, and guests.
4. Ability to reach, bend, stoop, and lift up to 50 pounds.
5. Ability to work standing for extended periods (up to 9 hours).
6. ServeSafe or Food Handler’s certification (or willingness to attain).
7. Workplace sexual harassment certification.