Kitchen Manager

Kitchen Manager

Paschals Restaurant, Atlanta, GA

Summary

Support the restaurant operation to deliver superior service by managing, coordinating, and preparing food, and ensures quality and consistency of products. Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders. Manage and maintains records in compliance with company standards and/or brand requirements.  Supervises day-to-day activities of back of the house associates and manages employee relations, coaching and counseling, and training and development.  Knowledge of menu costing and understand P&L statement.

Essential Duties and Responsibilities – include the following, however, other duties may be assigned:

Oversees the operation by planning, directing, and managing of a single unit Food and Manages, coordinates, and prepares food, and ensures quality and consistency of products are followed.

Manages and monitors food inventory, estimates par levels and requirements and makes appropriate orders in accordance with company standards and/or brand requirements.

Plans, prioritizes, and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate and discuss strategies for quality execution.

Manages and conducts inventory, maintains par levels of product and places orders for food, equipment, and small wares as needed.

Develops, test and trains team members on new recipes.  Evaluated Menu Mix report and adjust menu items or recipes to meet customer trends and expectations.

Manages Banquet and event food process. Work with Sales manager to develop and maintain banquet and catering menu items.

Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.

Monitors and ensures proper storing, labeling and rotation of food items and supplies.

Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.

Recruiting, selecting, promotion and training of associates and other status changes as needed.

Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews.

Maintains equipment in accordance with established operating procedures and works with maintenance staff to inspect, maintain, and replace equipment when necessary.

Follows and monitors safe food handling, cleaning, and sanitizing of equipment, proper hygiene practices and workplace safety standards for operating a unit.

Performs work in a safe manner and actively encourages others to do the same.

Decision Making Authority:

Decisions concerning operations, menu, pricing, etc. should be reviewed with the General Manager and and/or Operations Manager/Managing Partner prior to taking actions.

Work closely with management and HR in handling of employee-related matters.

Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education:
High school diploma or equivalent. Completion of technical or culinary program or training, or equivalent of 4-5 years of demonstrated leadership in kitchen or food service management experience.  Must be able to obtain ServSafe Food Safety certification.

Specific Skills Required:

Knowledge of the food and beverage business model.
Ability to analyze P&L statements and sales reports and take appropriate action.
Ability to identify, select, train, develop and coach staff.
Exceptional interpersonal skills in communicating with management and employees.

Knowledge of Microsoft Suites.

Language Skills:

Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers, and staff.

Mathematical Skills

Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability:

Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit.

While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying up to 30lbs, including frequent reaching, grasping, pushing, and pulling; and stooping and bending.

Work Environment:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions and key responsibilities.  The noise level in the environment is normally moderate.

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