Restaurant Kitchen Manager

Replies within 24 hours JOB TITLE: Restaurant Kitchen Manager  POSITION STATUS: Exempt Salaried SALARY RANGE: Varies on Experience DIRECT OVERSIGHT: BOH/Overall Restaurant Operations  REPORTS TO: General Manager   JOB SUMMARY:  Our Kitchen Manager serves at the ambassador to the JINYA restaurant concepts, ensuring food and services exceeds our standards of excellence. Our Kitchen Manager provides daily guidance and motivation to all team members, specifically back of house team members, as well as maximizing productivity, maintaining cleanliness and adhering to food quality and standards. The kitchen manager acts as our liaison between our guests, operations team, and our food, leading our team and setting the example.   PRIMARY RESPONSIBILITIES: 

• Maintains safe, secure and healthy work environment by establishing, following and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; participating in safety reviews; ensure restaurant cleanliness and overseeing all aspects of safety protocols within the kitchen and restaurant setting
• Ensures and manages restaurant cleanliness, specifically the back of the house area. Responsible for all aspects of kitchen safety and food preparations Ensure all team members are adhering to food safety preparations and executions
• Responsible for development and daily operations of the kitchen team members, supporting and leading both front and back of the house, and execute excellent food quality controls
• Manages food quality standards by consistently monitoring, tasting and reviewing all aspects of food, such as preparation, execution and food presentation
• Controls costs by reviewing labor, minimizing waste and ensuring our guests receive the highest excellence in food. Controls food cost and usage by adhering to proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Orders and reviews food supplies, ingredients and other kitchen items in a timely and cost-effective procedure. Maintains inventory levels and conducts inventory with management team. Ensures that all products are ordered according to predetermined product specifications and received in correct unit count and condition and delivers are performed in accordance with our receiving policies and procedures
• Create schedules for kitchen team members, ensuring efficient labor costs based on daily sales. Schedules labor as required by anticipated business needs while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Oversees, schedules and reviews necessary repairs and maintenance on kitchen appliances and equipment. Ensures equipment is kept clean and in excellent working condition through inspections and following company’s preventative maintenance programs
• Coordinates daily front and back of the house operations with restaurant team members, from sales goals, review product quality, and organize and supervise shifts. Manages breaks and support in proper and efficient scheduling needs
• Appraises kitchen team member’s performance and continuously provide feedback to improve service and productivity. Be knowledgeable of company policies regarding disciplinary actions, administering prompt, fair and consistent corrective actions for any and all violations of company guidelines and policies
• Responds efficiently and accurately to any guest complaints and corporate communications
• Works closely with general manager and other restaurant managers to meet and exceed revenue objectives, including food and labor costs
• Trains, develops and manages current and new kitchen team members on food safety, recipe adherence and food presentations. Cross-train qualified team members to expand the operational efficiency of all shifts
• Ensures all aspects of the kitchen operates effectively and efficiently, and our guests receive the best dining experience
• Embraces, understands and executes the Company  mission, values, vision and culture
• Completes other managerial tasks as needed or assigned

  REQUIRED COMPETENCIES: 

• Minimum 2 years’ experience, in restaurant and/or hospitality restaurant. Preferred high-volume and fast pace restaurant experience 
• Outstanding and professional verbal and written skills; with strong ability to multi-task. 
• Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence
• Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one setting and/or small group situations
• Ability to work well under pressure 
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