Kitchen Manager

POSITION SUMMARY:
An immediate availability exists for an experience restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Kitchen Manager is responsible for all aspects of the day-to-day operations of the restaurant, production, staff and brand quality. The Kitchen Manager reports to the CDC and General Manager.

DUTIES & RESPONSIBILITIES:

• Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances and oversee cost management.
• Work closely with staff to ensure that respective jobs are being executed as per company guidelines.
• Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating.
• Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service.
• Implement closing duties for stewards, line cooks, prep cooks and ensure all duties are being completed.
• Execute all positions on the line and help the line staff as necessary when behind.
• Oversee the production and successful execution of all menu items.
• Ensure complete compliance with all workplace safety and emergency procedures.
• Expedite orders accurately and efficiently to ensure smooth kitchen flow.
• Work closely with CDC, Marketing and Events teams to ensure menu offering reflective of current restaurant trends.
• Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food.
• Attend all management and corporate meetings that are scheduled.
• Hold mandatory, monthly kitchen meetings and address all issues that arise.
• Coordinate ordering of items with the purchaser on a daily basis.
• Assist CDC in weekly employee schedule.
• Prevent breakage by overseeing kitchen crew.
• Inspire and motivate the kitchen staff.

FISCAL RESPONSIBILITY:

• Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters.
• Review monthly profit and loss statement and act on all variances.
• Ensure all overtime is authorized.
• Monitor product mix reports making sure menu items are selling.

QUALIFICATIONS & JOB REQUIREMENTS:

• Certificate or degree in Culinary Arts preferred.
• Minimum 2 years experience as a Kitchen Manager or equivalent in a high volume restaurant venue.
• Knowledge of plant based / vegan cuisine as well as a diverse range of ethnic cuisines.
• Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment.
• Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc.
• Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of.
• Impeccable service standards, clean work habits with a great attention to detail.
• Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor.
• Professional demeanor with the ability to interact with all types of team members.
• Proven ability to lead a staff and positively influence employee behavior.
• Must have excellent verbal communication skills and have the ability to work a flexible schedule.
• Bilingual (Spanish/English) preferred but not required.
• Computer knowledge including Word & Excel.
• Must work well both individually and as a team player.
• Strong organization and communication skills.
• Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week.
• Must be able to facilitate and effectively execute training.
• Ability to manage a team while delegating tasks and ensuring all work is done efficiently.
• NYC Food Handlers certification.