Restaurant Culinary / Kitchen Manager

Scott's Pointe; Wading River (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading restaurant is seeking a Kitchen Manager who will handle the management of team members, oversee sales and profits while ensuring all food operations meet strict quality standards. The role demands a strong background in restaurant operations and training, along with exceptional communication skills to maintain a professional environment. Responsibilities include hiring practices, performance appraisals, and ensuring adherence to health regulations to provide excellent guest service and satisfaction.

Qualifications

• Ability to maintain a calm professional demeanor during periods of uncertainty.
• Strong proof-reading skills required.

Responsibilities

• Selects, hires, trains and develops the best Team Members.
• Manages all kitchen standards to ensure budgeted food goals are met.
• Orders effectively and maintains Health Department standards.

Skills

Strong restaurant operations background

Strong Training background

Strong communication skills

Strong interpersonal skills

Organizational skills

Job description

Our Kitchen Manager position is primarily made up of three core responsibilities: People, Sales & Profits.
People:

• Selects, hires, trains and develops the best Team Members.
• Sets clear performance expectations through directions and goals; actively listens to Team Members to determine needs and concerns and quickly responds.
• Provides clear feedback through effective praise, coaching and counseling.
• Acknowledges and celebrates team and individual successes.
• Resolves Team Member conflicts constructively and professionally.
• Works with Team Leadsto ensure standards are followed.
• Consistently follows our hiring procedures and practices.
• Ensures current training materials and programs are consistently utilized in Team Member Training.
• Follows Progressive Discipline Guidelines to ensure that all Team Members are disciplined and warned consistently.
• Conducts timely Performance Appraisals and fairly administers salary changes.
• Posts schedules on time and fairly handles schedule requests that balance the Team Member and Company’s needs.
• Resolves Team Member conflicts constructively and professionally.
• Analyzes current and future staffing needs for appropriate planning.
• Scrupulously follows all labor laws and manages for equal opportunity.

Sales:

• Ensures that all food is prepared according to recipe and served at the proper temperature and presentation.
• Orders effectively to ensure the proper amount of quality product is available. Reduces unnecessary costs by buying product that is not contracted.
• Maintains Health Department standards at all times.
• Conducts quality line checks at regularly scheduled intervals.
• Organizes, trains and manages to ensure that proper food handling and cleaning procedures are utilized.
• Adheres to all Standards of Operational Excellence on a daily basis which includes line checks, ticket times, labor tracking,etc.
• Maintains appropriate staffing levels for each shift.
• Establishes excellent guest service and satisfaction as a priority through personal example and follow-through.
• Ensures the staff appropriately supports and assists the FOH Team Members by providing them with all products needed to execute an excellent guest experience.
• Always looks for opportunities to create a CHARGE (Creating Hospitality Around Remarkable Guest Experiences) experience for the guests.

Profits:

• Manages allKitchen standards (prep sheet, line checks, etc.) to ensure that budgeted food goals are met or exceeded while quality standards are maintained.
• Demonstrates a working understanding of labor cost control through effective scheduling and proactive management.
• Follows inventory procedures and utilizes Inventory Control to consistently conduct and report an accurate inventory.
• Effectively identifies financial trends and operational problems by utilizing the P&L and other reports.
• Utilizes the back-office computer system efficiently and effectively.
• Controls financial assets and maintains records.
• Processes invoices in a timely manner.
• Meticulously follows cash handling policies and procedures.

Professionalism and Style Expectations:
The following is expected of every Team Member and Manager.

• Serves great food with great service and a great attitude.
• Projects and assignments are completed thoroughly, professionally and with care in a timely manner.
• Adjusts to high pressure situations and is open to change.
• Assumes responsibility for personal growth and development.
• Conducts themselves (acts & dresses) professionally at all times while setting the standard for all Team Members.
• Expresses ideas and conveys information clearly, effectively and professionally.
• Works to resolve disagreements; is respectful of peers and co-workers.

Knowledge and Skills:
Special Skills or knowledge necessary for this position:

• Strong restaurant operations background.
• Strong Training background.
• Strong communication skills verbal and written.
• Strong proof-reading skills.
• Strong interpersonal skills. Able to communicate with individuals at all levels of the corporation.
• Organizational skills-Ability to be organized in a changing environment.
• Ability to maintain a calm professional demeanor during periods of uncertainty or crisis.

Essential Physical Requirements:
Daily physical requirements and/or number of pounds that may need to be lifted on the job:

• Stands during the entire shift.
• Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts.
• Lifts and carries tubs, trays, and cases weighing up to 100 pounds up to 20 times per shift.
• Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.