Job Description Chef- Kitchen Manager
Responsible for all kitchen functions, including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
Job Responsibilities
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Check and maintain proper food holding and refrigeration temperature control points.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
- Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
- Oversee and ensure that restaurant policies regarding personnel are followed, administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
- Provide orientation of company and department rules, policies and procedures to new kitchen employees.
- Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
- 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.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Attend all scheduled employee meetings and offers suggestions for improvement.
Job Requirements
- Three to Five years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter.
- At least 2-year experience in a similar capacity or position
- Able to communicate effectively with managers, kitchen and dining room personnel, and guests.
- Able to reach, bend, stoop and frequently lift up to 50 pounds
- Able to work in a standing position for long periods of time (up to 9 hours)
Supplemental pay
- Bonus pay
Benefits
- Paid time off
- Employee discount
- Health insurance