Kitchen Manager

Bob Chinn's Crab House; Wheeling Township (IL); On-site; USD 65,000 - 90,000; Full time

Job summary

Bob Chinn's Crab House seeks an experienced kitchen leader to oversee daily kitchen operations, ensure recipe accuracy, and maintain safety and quality standards. You will lead staff, train new hires, and manage ordering, staffing, and cost controls in a high-energy environment.

Reports to General Manager and General Kitchen Manager, with responsibilities spanning production planning, station readiness, and adherence to health regulations. Fluent English required; travel for deliveries may occur.

Qualifications

• College or culinary training or extensive cooking and production experience.
• State certified in Food Service Sanitation.
• Commitment to quality service and beverage knowledge.
• Minimum 2 years in a food preparation/culinary role.
• Knowledge of health and sanitation regulations.
• Experience with kitchen equipment maintenance.

Responsibilities

• Prepare daily production list and manage station stocking.
• Ensure recipes and portions match menu specifications.
• Maintain clean, safe, and organized kitchen areas.
• Place food and supply orders as directed.
• Receive product and verify invoice freshness.
• Hire and train staff to company standards.
• Set high customer service and work examples.
• Participate as a management team member and supervise staffing.
• Oversee labor and food cost to budget.
• Ensure compliance with health and sanitation laws.
• Perform additional duties as requested by management.

Skills

Leadership

Staff supervision

Team player

Problem solving

Under pressure

Direction following

Management experience

Communication (oral & written)

Education

Culinary training

Food safety certification

Tools

MS Word

MS Excel

Job description

Reporting Relationships

Position Reports to: General Manager, General Kitchen Manager

Subordinate Staff: Expediter, receiver, preps, line cooks, food runners, pantry and dishwashers.

Basic Functions

Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen. Demonstrates this by example, using proper food-handling techniques.

Essential Functions

1. Prepares daily production list.
2. Ensures that all stations remain stocked before and during the meal period.
3. Verifies that kitchen staff follows all recipes and portions servings correctly, according to menu specifications.
4. Keeps kitchen, dish, and storage areas clean and organized.
5. Places food and supply orders as directed.
6. Receives product by verifying invoice and freshness of merchandize.
7. Hires and trains employees to company standards.
8. Sets excellent customer service and work examples.
9. Actively participates as member of management team.
10. Manages staffing levels throughout shift.
11. Oversees kitchen labor and food cost to budgetary requirements.
12. Performs additional responsibilities, although not detailed as requested by the General Manager at anytime.

Qualifications

Knowledge

1. College or culinary training or extensive cooking and production experience.
2. State certified in Food Service Sanitation
3. Commitment to quality service, and food and beverage knowledge.
4. Basic math skills.
5. Knowledge of basic training techniques.
6. Awareness of local, state and federal health and sanitation laws.
7. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
8. A minimum of 2 years working in a food preparation position.

Skills/Aptitudes

1. Professional communication skills, oral and written.
2. Actively supervises, motivates and disciplines employees.
3. Assists with hiring and training of all new employees.
4. Ability to work in a high energy and demanding environment.
5. Organization and leadership skills.
6. Demonstrates strong leadership skills and is a team player.
7. Works well under pressure.
8. Can effectively solve problems.
9. Able to take direction.
10. A minimum of two years working in management.

Working Guidelines

1. 90% of the time standing.
2. 10% of the time sitting.
3. Direct contact with guests, managers and employees.
4. Behaves professionally and can be flexible in a changing environment.
5. Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.
6. Must speak fluent English. Spanish bilingual preferred.
7. Must be able to hear with 100% accuracy with correction.
8. Must be able to see to 20/20 vision with correction.
9. Travel may be required for occasional deliveries, visits to other locations, or company meetings.
10. Excellent attendance is required with schedule flexibility determined by business needs.

Level

Can work independently with little supervision.

Non Essential Duties and Functions

1. Use of a Point of Sale System
2. Computer Competency (MS Word and MS Excel)