Title: | Kitchen Manager |
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ID: | Kitchen Manager |
Location: | Harker Heights, TX |
Department: | Back of House |
Salary Range: | Negotiable |
Responsible for kitchen and bar functions including food/beverage purchasing, maintenance of quality standards, sanitation, storage of inventory, portion, cost control.
Qualifications:
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Monitor practices to ensure that employees follow standards and regulations.
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Check the quality of raw or cooked food products to ensure that standards are met.
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Check and maintain proper food holding and refrigeration temperature control points.
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Estimate amounts and costs of required supplies, such as food and ingredients.
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Control food/beverage cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
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Work with general managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
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Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
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Inspect supplies, equipment, or work areas to ensure conformance to established standards.
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Order or requisition food/beverage, equipment, or other supplies needed to ensure efficient operation.
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Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
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Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
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Determine production schedules and staff requirements necessary to ensure timely delivery of services.
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Check the quantity and quality of received products.
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Coordinate planning, budgeting, or purchasing with GM for all the food/beverage operations.
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Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
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Meet with sales representatives to negotiate prices or order supplies.
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Make employment and termination recommendations including recruiting, interviewing, hiring, evaluating, and disciplining kitchen/bar personnel as appropriate.
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Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
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Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
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Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
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Attend all scheduled employee meetings and offers suggestions for improvement.
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Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.