Kitchen Manager

The Kitchen Manager has the primary responsibility for managing 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 and cost control and sanitation and cleanliness. He/She is responsible for working with the restaurant Manager to ensure all Café Lola policies and procedures are upheld during each shift and that all food preparation meets standards of quality. The Kitchen Manager must be cross trained on all FOH and BOH duties and must maintain all responsibilities as set forth below.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

 Daily Shift Operations:

•  The Kitchen Manager must ensure that all Team Members are following all standards of conduct and policies set forth in the Book of Lola
•  Must work to ensure our guests have an exceptional dining experience, ensuring all food and beverage orders are accurate and executed in a timely manner
•  Ensure that all food and products are consistently prepared and served according to the Café Lola’s recipes, portioning, cooking and serving standards
•  Fill in where needed to ensure guest service standards and efficient operations are always met
•  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
•  Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
•  Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
•  Be hands on at all times; if you “See A Need” then “Meet a Need”

Team Management

•  Oversee training of new kitchen employees ensuring they are aware of all food quality standards, recipes and menu matrix;
•  Coach, develop and train Team Members on proper Café Lola procedures during each shift; 
•  Motivate Team Members to maximize their potential on each shift;
•  Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils;
•  Responsible for training kitchen personnel in cleanliness and sanitation practices;
•  Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas;
•  Check and maintain proper food holding and refrigeration temperature control points. 
•  Ensure Team Member and guest safety throughout the shift; 
•  Manage and report all risk management issues per company standard; lead and support adherence to company uniform policies during shift.

QUALIFICATIONS:

•  Minimum of High School Diploma or equivalent required, some College preferred
•  Must be 18 years of age or older
•  Minimum of 6 months of previous food service or restaurant supervisory experience
•  Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly
•  Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects
•  Takes initiative
• Has excellent verbal and written skills
•  Is a brand ambassador both in and outside of the restaurant

ADDITIONAL REQUIREMENTS:

The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions.

•  Ability to lead, motivate, and empower the Café Lola Team Members to higher levels of performance
•  Ability to align crewmembers with Café Lola culture by balancing working hard and having fun
•  Ability to manage basic tasks, the restaurant’s Team Members and fiscal operations
•  Ability to manage all public dealings in a professional manner• Ability to recognize problems and problem solve
•  Ability to accept feedback and willingness to improve
•  Ability to set goals, create plans, and convert plans into action
•  Ability to measure performance, subjectively and objectively

BENEFITS/PERKS:

• Annual Paid Vacation - Up to ten (10) days per calendar year 
• Benefits/Insurance - Eligible for medical, dental, and vision on the first of the month after 60 days in the position
• Equity Opportunity - Equity opportunities will be evaluated upon consistent, superior personal and business performance as well as growth into the Area Manager or Director level, either of the two levels required to qualify for such consideration
• Complimentary Team Member Meal & Drink while on Shift 
• 50% Discount off any item at any time