Kitchen Manager  

Kitchen Manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Hires staff, order stock, and make sure BOH is trained on proper food preparation and kitchen safety techniques. In addition, Kitchen Managers ensure that the company standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served on time. Kitchen managers also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.

Kitchen managers also hit the books, by keeping tabs on food cost, waste and employee hours, doing their best to optimize profit for the company and make experience an OPA MOMENT! to our customer

• CULINARY SKILLS - Skillfully prepares meals in all stations that are as pleasing to the plate as to the eye
• FOOD PRESENTATION - Stringently follows the set style for prepared meals and able to detect when otheres are not ableto follow standard
• MENU KNOWLEDGE - Displays a working knowledge of each menu item and able to answer questions and explain effectively when asked (ingredients, alternatives and preparation)
• CUSTOMER FOCUS - Exemplifies customer focus by building processes that address rhe customers' long-term, complex issues and needs beyond those initially expressed. Able to implement systems to record customer feedback, and communicate service-improvement ideals and information to the appropriate people
• PEFORMANCE MANAGEMENT - Manages one's own and staff's performance by setting clear goals and expectations, tracking progress against the goals, ensuring feedback through periodic performance reviews and addresses performance problems and issues promprtly. Actively participates in employee growth and development by ensuring that employees have access to tools and information for career development opportunities
• PLANNING AND ORGANIZING - Develops specific, measurable, attainable, realistic and time-bound objectives and goals, anticipates possible roadblocks and develop contigencies for multiple projects by effectively coordinationg people and resources to ensure work operations and objectives are done successfully
• PROBLEM SOLVING AND DECISION MAKING - Asseses and resolves unprecedented and difficult problems, requiring research and review of policy, procedures and regulations, by applying judgement for problem resolution based on delegated authority. Probes all appropriate sources, demostrating advance skill, insight, and resilience in gathering and sorting key information
• COMMUNICATION SKILLS - Effectively conveys issues of a moderately complex nature in a clear, consice and organized manner suited to the characteristics and needs of the audience by preparing oral or written reports/letters/memos of the following guidelines and supproted by appropriate documentation
• PEOPLE SKILLS - Builds constructive and effective relationship partnerships with co-employees, customers, suppliers and other significant third parties by taking extra effort to put others at ease
• FOOD SAFETY AND HEALTH MANAGEMENT - Establishes a culture of safety for employees by implementing safety and health programs that ensure work processes are free from safety and health hazards
• KITCHEN TECHNOLOGY - Able to train others how to use and properly maintain kitchen equipment and other relevant technology, and troubleshoot minor technical problems as needed
• QUALITY CONTROL - Designs and implements quality assurance procedures to ensure optimum quality of products and services
• INTERVIEWING SKILLS - Ability to use various techniques to obtain pertinent information from candidates, accurately evaluate his or her fir for company requirements and give sound recommendations to hiring managers on pros, cons, risks and opprotunities of each option
• MS OFFICE - Able to use pepare and submit reports in prescribed format in MS Word or MS Excel