As Kitchen Manager at The Silver Spike Bar and Grill, you're directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
*Duties & Responsibilities*
* Ensure that all food and products are consistently prepared and served according to The Silver Spike's recipes, portioning, cooking and serving standards.
* Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
* Fill in where needed to ensure guest service standards and efficient operations.
* Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
* Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
* Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
* Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
* Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
* 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.
* Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
* Responsible for training kitchen personnel in cleanliness and sanitation practices.
* Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
* Check and maintain proper food holding and refrigeration temperature control points.
* Provide safety training per training program, lifting and carrying objects and handling hazardous materials.
*Qualifications*
* A minimum of 1 year experience in Kitchen Management and 5 total years in varied kitchen positions including food preparation, line cook, fry cook, sauté cook, and/or broiler cook
* At least 6 months experience in a similar capacity
* Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
* Be able to reach, bend, stoop and frequently lift up to 50 pounds
* Be able to work in a standing position for long periods of time (up to 9 hours)
Job Type: Full-time
Pay: $20.
00 - $24.
00 per hour
Benefits:
* Employee discount
* Flexible schedule
* Paid training
Experience level:
* 1 year
Restaurant type:
* Casual dining restaurant
Shift:
* 8 hour shift
* Day shift
* Evening shift
Weekly day range:
* Every weekend
* Monday to Friday
* Rotating weekends
* Weekends as needed
Experience:
* Kitchen management: 1 year (Required)
Shift availability:
* Day Shift (Preferred)
* Night Shift (Preferred)
Work Location: In person
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