Kitchen Ops Lead, Japanese Cuisine

A-STAFFING, INC.; New York (NY); On-site; USD 65,000 - 85,000; Full time

Job summary

A-STAFFING, INC. seeks a Kitchen Manager for a Japanese restaurant in New York. You will report to the General Manager and oversee daily kitchen functions, food preparation, safety standards, and staff scheduling to ensure smooth operations.

Responsibilities include managing opening/closing, food costs, inventory, and service quality while coordinating with other managers to maintain guest satisfaction and compliance with health regulations.

Responsibilities

• Maintain operational schedule including opening and closing of the restaurant
• Manage operational reports to senior management in a timely manner
• Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service.
• Communicate and work with fellow managers to ensure guest service standards and efficient operations.
• Resolve customer complaints and report them to Companys management
• Provide guidance to employees on cash and credit transactions with customers
• Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations
• Order food, drinks, and supplies inventory according to predetermined product specifications and received in correct unit count and condition.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Direct the maintenance of proper food holding and refrigeration temperature control points
• Support delivery to load and unload products
• Ensure that all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
• Exercise managerial discretion along with Company's HR department to ensure that the restaurants human resources activities are properly executed
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
• Provide orientation of rules, policies and procedures; and oversee training of new staff.
• 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
• Execute disciplinary measures based on monitoring of attendance of non-exempt employees
• Monitor employees health and personal hygiene to prevent possible spread of viruses and bacteria
• Ensure staff meal money is properly collected and offered only at a given time following company policy
• Report and handle any on premise accidents by following the incident handling manual

Job description

A-STAFFING, INC. seeks a Kitchen Manager for a Japanese restaurant in New York. You will report to the General Manager and oversee daily kitchen functions, food preparation, safety standards, and staff scheduling to ensure smooth operations.

Responsibilities include managing opening/closing, food costs, inventory, and service quality while coordinating with other managers to maintain guest satisfaction and compliance with health regulations.