We are looking for a Kitchen Manager for PUB 365 who will be responsible for all back-of-house operations in a restaurant or food service establishment.
ESSENTIAL DUTIES & RESPONSIBILITIES
- The Kitchen Manager will lead and train kitchen staff, ensure food preparation, quality and presentation of a variety of food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to the restaurants standardized recipes.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, health department policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Ability to manage multiple tasks, prioritize effectively, and maintain a well-organized kitchen.
- Ability to communicate clearly and effectively with staff, suppliers, and other departments within the restaurant.
- Ability to identify and resolve problems quickly and efficiently, especially during busy periods.
- Follows proper plate presentation and garnish set up for all dishes.
- Monitor food quality, portion sizes, and plating to ensure consistency and compliance with health department standards.
- Maintain sanitation and safety standards in the kitchen area.
- Manage kitchen costs and keep weekly and monthly cost reports.
- Handle inventory management and ordering of food supplies and kitchen equipment.
- Handles, stores and rotates all products properly.
- Assists in food prep assignments during off peak periods as needed.
- Other duties assigned.
EDUCATION & EXPERIENCE
High school diploma or GED required. Must be able to communicate clearly and effectively. Be able to reach, bend and pull frequently and lift up to 40 pounds. Be able to work in a standing position for long periods of time. Work in a heated environment so as to different temperatures throughout the work shift. Must obtain a Southern NV Health Dept Food Handlers Certification (present card at interview): Health Card Information. Must have flexible work hours and be available to work mornings, nights, weekends, and holidays.