Kitchen Manager

our responsibilities as a manager include and are not limited to:

• Interact with, direct, and supervise employees on a daily basis in a generous, fair, and respectful manner.
• Experience executing catering orders and large buffet parties
• Exhibit and maintain professional relationships with staff members and management.
• Lead by example and promote teamwork among staff.
• Maintain a working knowledge of all culinary stations and cover or support stations as needed.
• Be able to assist with basic job functions of the service team.
• Comprehend and adhere to sanitation guidelines as prescribed by federal, state, and local regulations.
• Ensure stations are properly stocked for all services, and the product is fresh and properly rotated.
• Complete the daily inventory 
• Implement and maintain kitchen organizational systems.
• Accept direction and feedback from others, and provide the same to the team.
• Provide direction to staff at the moment.
• Lead and execute service as well as catering orders with the team.
• Plan, order ingredients, and facilitate the execution of daily staff meals.
• Assure and maintain food quality standards including consistency and presentation alongside the Culinary Team.
• Track and log waste numbers.
• Review and report daily sales as needed.
• Troubleshoot with the team as needed.
• Build systems to improve efficiency and streamline prep, production and service.
• Open and close the restaurant, check out the staff.
• Perform varied duties to ensure proper restaurant operation according to standard operating procedure (ex: complete time/temp logs, receive orders, hold pre-shift huddles, write daily shift notes).
• Guarantee customer satisfaction and success