Kitchen Manager

Posted March 16, 2021

JOB SUMMARY

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

PRIMARY DUTIES/RESPONSIBILITIES

Promote, work, and act in a manner consistent with the mission of Underdogs Tres
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality of raw or cooked food products to ensure that standards are met.
Check and maintain proper food holding and refrigeration temperature control points.
Estimate amounts and costs of required supplies, such as food and ingredients.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Check the quantity and quality of received products.
Determine how food should be presented
Plan, direct, or supervise the food preparation or cooking activities
Coordinate planning, budgeting, or purchasing for all the food operations.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Meet with sales representatives to negotiate prices or order supplies.
Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
Provide orientation of company and department rules, policies and procedures to new kitchen employees.
Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
Demonstrate new cooking techniques or equipment to staff.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Attend all scheduled employee meetings and offers suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

KNOWLEDGE/SKILLS/ABILITIES

Must be authorized to work in the United States
Must be fluent in Spanish/English
Must have previous Mexican food cooking experience

PHYSICAL REQUIREMENTS

The physical requirements listed are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Regular and consistent attendance and the ability to sit and work with hands and arms for at least eight (8) hours per day and five (5) days per week.
Physical ability to stand, reach, lift, bend, kneel, stoop, climb, walk, crawl, push and pull items weighing up to 20 pounds.
Stand and move throughout the office.
Add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentage.
Have consistent and reliable onsite attendance at the office.
Proficient interpersonal relations and communicative skills in English.
Interpret and follow a variety of instructions and procedures furnished in English – written, oral, diagram, or schedule form.
Write routine reports and correspondence.
Meet daily, weekly, monthly, quarterly, yearly and other deadlines consistently.
Work under pressure with changing, ambiguous priorities.
Communicate effectively and promptly to clients, vendors or employees of the organization.
High level of manual dexterity to adeptly type and use computer equipment.
Auditory and visual skills – Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Ability to work overtime occasionally at the last minute.
Occasional Travel may be required.
Drive a car.

Restaurant Specific

Stand stationary in kitchen throughout the shift for periods of time (up to 8 hours per day, 5 days per week).
Continuous physical activity including walking, standing, twisting, sitting, bending, lifting, reaching, kneeling, stooping, crawling, wiping, climbing, pushing and pulling items weighing 50 pounds for distances of up to 20 ft.;
Ability to perform moderately strenuous physical work and withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more;
Be able to adeptly use restaurant equipment;
Perform basic math and fractions to complete recipes;
Understand and respond to staff and customer requests in a loud environment;

EXPECTED HOURS OF WORK

The employee will be expected to work 40 hours weekly and must be available and onsite during the “core” work hours of 9:00 a.m. to 11:00 p.m., seven (7) days a week, Monday through Sunday.

Think you have what it takes? Please fill out form to apply.

Your Name

Your Email

Phone Number

Position applying for

Tell us why you desire to work at the UnderdogsToo?

Where do you see yourself in 3 years?

What does great customer service mean to you?

What do you do in your free time?

Upload you resume

Kitchen Manager

JOB SUMMARY

PRIMARY DUTIES/RESPONSIBILITIES

KNOWLEDGE/SKILLS/ABILITIES

PHYSICAL REQUIREMENTS

EXPECTED HOURS OF WORK

Think you have what it takes? Please fill out form to apply.

Facebook Feed

Twitter Feed

Kitchen Hours