We are looking for a Kitchen Manager to coordinate and supervise George's kitchen staff according to food safety standards with a background in high volume kitchen environments. Your duties include hiring, training, scheduling cooks, performing quality control on food leaving the kitchen, and ordering inventory to keep up with demand. Must be 21 or over to apply. Must have a minimum of five years kitchen experience and at least one years experience in a similar capacity.
Skills:
- Background in high volume kitchen and catering environments.
- A strong base of culinary knowledge
- Leadership skills
- Interpersonal skills
- Organization skills
- Conflict resolution
- Attention to detail
- Financial understanding
- Physical stamina to withstand an entire shift potentially on your feet
Responsibilities:
- Managing inventory so that all necessary ingredients are stocked for service
- Managing food preparation for all restaurant and catering needs
- Hiring new staff and providing training to facilitate quick acclimation
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Streamlining the kitchen processes to maintain prompt service times
- Working with ownership to develop and maintain the restaurant menu
- Maintain clean and organized storage and food preparation areas in accordance with all state and local Health code standards
- Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
- Creating schedules for all kitchen staff
- Tracking kitchen finances to identify areas of potential waste
Benefits
- Health insurance
- Dental insurance
- Vision insurance