Manager HOH

POSITION SUMMARY:

The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.

 

PRIMARY ACCOUNTABILITIES:

* Order materials, supplies, and ingredients based on demand.

* Supervise kitchen employees and organize food orders.

* Oversee the food preparation and cooking process.

* Recruit and train kitchen employees in designated stations.

* Monitor inventory levels and perform weekly inventory assessments.

* Schedule work shifts for employees.

* Store all food products in compliance with health and safety regulations.

* Ensure the kitchen is clean and organized.

* Maintain weekly and monthly cost reports.

* Perform all duties as assigned.

 

KNOWLEDGE, SKILLS, & ABILITIES:

Education/Certifications

* High school diploma or equivalent preferred.

*An associate degree in hospitality related field or equivalent is preferred

* A valid drivers licenses is required.

* NRA ServSafe Food and Alcohol certifications preferred

 

Experience:

* 2 years previous restaurant management experience preferred.

 

Skills/Competencies:

*Superior people management skills, communication and listening skills required

* Must be self-motivated and detail oriented

* Have a passion for the brand and for teaching others

* Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required

* Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required

* Demonstrated time management and organizational skills required

* Superior listening skills required

* Must be flexible and adaptable to change

* Required to work a flexible schedule including days, nights, weekends and holidays

* Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred

* Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.

 

PHYSICAL REQUIREMENTS:

When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.