Kitchen Manager

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