Kitchen Manager

The kitchen manager will provide leadership and training for all back of house operations to include: kitchen, buffet, short order, banquet prep and banquet kitchen in a manner consistent with the standards and guidelines established. The kitchen manager will maintain all standard operating procedures throughout the Restaurant. This person will also oversee production and quality of food for menu dining, smorgasbord and banquets and spend time working with and assisting staff in all positions. The kitchen manager will create a positive culture with the staff consistent with the mission and foundational values of the Owners.

Product Quality & Development

• Insures that procedure manuals and training programs for back of house departments are developed and implemented to maintain all standard operating procedures.
• Monitors all standards and procedures to ensure that we are consistently providing quality food and excellent service to our Guests.
• Works with kitchen/buffet leads on the creation of daily menus and specials and rotation of smorgasbord features.
• Coordinate with General Manager appropriate pricing to maintain budgeted food cost.
• Recipe development: works with General Manager/Owner on any new menu items.
• Responsible for training and monitoring proper food handling and sanitation procedures.
• Looks for additional opportunities to increase awareness of our farm fresh local offerings.
• Works with General Manager on new product and menu development.
• Lead food allergy awareness for staff and guests. Develop menus.

Supervision and Development of Staff

• Develop practices to empower individuals and teams of Staff.
• Oversees hiring and training procedures for back of house Staff
• Maintain effective training program
• Schedules annual Staff performance reviews.
• Conducts regular staff meetings. Seeks to maintain positive communication and feedback from Staff Members.
• Supervises and meets regularly with back of house leads.
• Provides a quality work environment for Staff while maintaining an environment that provides for open communication and feedback.
• Works within the Bird in Hand standards for handling disciplinary or coaching/counseling situations with Staff.

Financial

• Works with General Manager on the development of annual operating budgets for back of house departments.
• Works closely with purchasing to monitor the quality and cost of products we use.
• Monitors all department scheduling to meet targeted goals of labor hours.
• Works closely with other managers to achieve overall Restaurant budgeted targets.
• Work with Sales department on pricing any special or customized menu requests.

Facilities Management

• Maintaining cleanliness, maintenance and upkeep of all equipment
• Develops and maintains high levels of cleanliness standards.
• Participates in regular cleaning inspections.

Position requirements:

• 5 years or more in food service experience.
• 5 years or more in culinary leadership.
• Strong relational and communications abilities.
• Demonstrate a proficient understanding of overall restaurant operations.
• Personify company values.