Kitchen Manager, Noodle Bar Chef

$55,000.00- $65,000.00 starting salary based on experience

 ESSENTIAL JOB FUNCTIONS:

• Responsible for day to day culinary operation in specified outlet. 
• Supervises cooks and cashiers employees. 
• Uses a computer to communicate internally with other departments and to order, prepare schedules, approve time and payroll for team,  prepare performance evaluations, answer e-mail in Outlook
• Maintains proper employee/employer relations, recognition, evaluating performance and administration of discipline. 
• Ensures fast clean service of all menu items as well as consistency.
• Controls food production to include proper cooking methods, cooking time and temperature. 
• Ensures sanitation policies and storage of prepared foods are followed.
• Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery. 
• Ensures that the minimum level of labor is used to perform the required level of production.
• Completes the required daily financial tools and reports. 
• Wears a bi-therm, gaming license (where required), name tag and hair restraint.     
• Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced.
• Communicates and cooperates with the front of the house management team.
• Enforces all regulatory, internal controls, policies and procedures.
• Administers the overall activities of the restaurant operation on assigned shift.
• Establishes and administers training programs within the assigned restaurants.
• Counsels, guides and instructs personnel in the proper performance of their duties.
• Assists in the maintenance and development of procedures for ‘food service and inspects menu items for maximum customer satisfaction.
• Supervises staff on shift and ensures proper staffing levels in order to provide high standards of service with minimum labor hours.
• Monitors appearance of food served and communicates deviations from standard.
• Prepares and, coordinates the periodical performance reviews (90 days, annuals, etc.) of assigned personnel.
• Service standards used to measure success include, turnover rate, high staff morale, labor cost in line with budget and cleanliness of restaurant.
• Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas. 

 QUALIFICATIONS:

• High School Diploma or equivalent required. 
• Bachelor degree in Food and Beverage or related field, preferred.
• Five years of experience in the restaurant industry including 2-3 years as a supervisor.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. 
• Must be 21 years of age. 
• Must be able to obtain Missouri Gaming License. 
• Must pass background check.
• Must be able to work any day of the week and any shift, including holidays and weekends. 
• Must have excellent customer service, communication, and supervisory skills. 
• Knowledgeable in data entry, read and interpret output from a computer
• Must be able to train, follow and execute training manuals; have proven performance in implementing and maintaining food production operational standards.
• Must have basic computer skills 
• Must have knowledge of kitchen/restaurant sanitation, operation and maintenance of equipment.
• Must be able to work any day of the week and any shift, including holidays and weekends.

WORK ENVIRONMENT REQUIREMENTS: 

• Must be able to work independently along with a team mentality. 
• Must be able to maintain excellent customer service skills in this open concept kitchen
• Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 25 lbs or more. 
• Must be able to stand for prolonged periods of time or entire shift. 
• Must be able to work at a fast pace and in stressful situations. 
• Is able to tolerate areas containing second-hand smoke, high noise