Ankeny, IA - Kitchen Manager FT

JOB OVERVIEW
Kitchen Manager directly supervises and coordinates the activities of workers engaged in
preparing and serving food.
Hours: 40+ hours a week, working nights, weekends and holidays is a requirement, hours may
vary

RESPONSIBILITIES
Job Duties include but are not limited to:
▪ In charge of the preparation, serving, and cooking of all food.
▪ Manages and oversees all incoming and outgoing food. Logs all incoming/outgoing food,
enters in invoices, does inventory on a weekly (or bi-weekly) basis.
▪ Ensures all incoming food is correctly stored in appropriate location (pantry, freezer,
walk-in), and maintains continuous inventory of food and supplies.
▪ Reports shortages to General Manager.
▪ Ensures all food is kept within date and fresh.
▪ Ensures quality and presentation of every meal that is served to Guests.
▪ Maintains cleanliness in the kitchen work area, food preparation area, refrigerator,
walk-in, freezer, and pantry.
▪ Ensures all kitchen equipment is operating properly and is used properly to ensure
safety in the kitchen.
▪ Ensuring all food is cooked correctly according to the recipe and how you have been
instructed.
▪ Reports any problems to General Manager for appropriate action.
▪ Leads all individuals assigned to the kitchen.
▪ Provides a positive work environment for all staff members.
▪ Serves as a role model to staff by actions, appearance, manners, language, and general
conduct.
▪ At times you may be required to wash dishes and maintains a general upkeep of dish pit
area.
▪ Ensures the staff use cut gloves when handling knives.
▪ Ensuring that your kitchen as a whole is kept clean and up to food service standards.
▪ We strive for “A” kitchens.

▪ Having open communication with the Director of Restaurants and/or District Manager.
▪ Understand food costs and know how to regulate them.
▪ Manage tasks and meet time schedules.
▪ Work closely with General Manager and other management staff.
▪ Maintain proper sanitation regulations and food handling guidelines.
▪ Cleaning.
▪ Completing any other duties as delegated or directed by your supervisor.
Job Requirements:
▪ ServSafe required to meet county regulations.
▪ Have a general knowledge and understanding of food service industry.
▪ Be able to adapt, learn, and grow.

QUALIFICATIONS
▪ Must be at least 21 years old at the time of hire.
▪ If 21 years or older at any bar location, R-Serving is required and must be willing and able to
pour at least basic drinks.
▪ If there is a religious reason as to why alcohol cannot be served, an official religious
exemption in writing needs to be provided.
▪ Must be able to run errands and provide current driver license and vehicle insurance.
▪ Must have the availability to open and/or close regularly.
▪ Previous experience in food service or other related fields.
▪ Knowledge of common food safety practices.
▪ Strong leadership qualities.
▪ Ability to thrive in a fast-paced environment.
▪ Excellent written and communication skills.

PHYSICAL DEMANDS
Physical demands include but are not limited to:
▪ The employee will be required to stand, walk, sit, use hands, handle, or feel, reach with
hands and arms, stoop, kneel or crouch. Reasonable accommodations for disabilities
will be provided – short term and permanent.
▪ Frequently move, stock, and transport boxes weighing up to 50 pounds.
▪ Mental stamina to make it through stressful and busy times.
▪ Ability to work in high temperature/ low temperature environments.
▪ Meaning work around hot fryers, grills, and flattops, and grabbing stock or putting away
stock in the freezer.
▪ Operate kitchen equipment.