Safehouse Kitchen Manager

The Marcus Corporation; Milwaukee (WI); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading company in the hospitality sector is seeking a Kitchen Manager to oversee all kitchen functions, including food preparation, staff training, and safety standards. The ideal candidate will have prior kitchen management experience, strong communication skills, and a commitment to maintaining high food quality and safety standards.

Qualifications

• High school diploma required; culinary schooling preferred.
• Prior kitchen management experience preferred.
• Must obtain Serve Safe certification.

Responsibilities

• Responsible for all kitchen functions including food purchasing and preparation.
• Manage daily line operations and fill in as needed.
• Oversee training and orientation of kitchen personnel.

Skills

Communication

Cost Control

Data Analysis

Food Safety

Education

High school diploma

Culinary schooling or equivalent

Job description

POSITION PURPOSE:

Responsible for all kitchen functions, including food purchasing, receiving, preparation, and maintenance of quality standards, safety, sanitation, and cleanliness. Also responsible for training employees in these areas.

ESSENTIAL FUNCTIONS:

1. Ensure all food and products are prepared and served according to the restaurant's standards.
2. Order food products according to specifications and ensure proper delivery and receipt.
3. Control food costs and usage, including proper requisition, storage, waste control, and temperature maintenance.
4. Manage daily line operations and fill in as needed to meet service standards.
5. Collaborate with managers on menu planning, pricing, and standard recipes.
6. Maintain equipment cleanliness and proper functioning through inspections and preventive maintenance.
7. Handle employment decisions, including hiring, evaluating, and disciplining kitchen staff.
8. Oversee training and orientation of kitchen personnel on policies, safety, and sanitation.
9. Complete all necessary paperwork in an organized and timely manner.
10. Ensure performance appraisals are conducted fairly and timely.
11. Schedule labor to meet business needs while controlling costs.
12. Administer corrective actions fairly and consistently.
13. Train staff on safe operation of equipment and sanitation practices.
14. Maintain cleaning schedules for kitchen areas and equipment.
15. Provide safety training, including first aid, CPR, and handling hazardous materials.
16. Attend scheduled meetings.
17. Maintain Serve Safe Certification.
18. Perform other duties as assigned.

POSITION REQUIREMENTS:

• High school diploma required; culinary schooling or equivalent preferred.
• Prior kitchen management experience preferred.
• Must obtain Serve Safe certification.
• Knowledge of mathematics, computer operations related to inventory and payroll.
• Thorough knowledge of food products, cost control, and standard recipes.
• Ability to analyze data and forecast for payroll and production control.
• Proficiency in English communication skills.
• Dexterity for operating food machinery.
• Ability to lift over 100 lbs and work in confined or extreme temperature environments.
• Ability to conduct meetings and maintain communication.
• Ability to stand, walk, or sit for extended periods.
• Hearing and visual acuity for safety and quality control.