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Posted: Monday, January 8, 2018 2:33 AM

Job Description

Exempt Position

Position Title: Kitchen Manager

Reports to: General Manager

Summary: Provide exceptional guest experiences every visit through direction and leadership for all Team Members in the kitchen to ensure great quality food served in a timely manner prepared in a clean and sanitized kitchen.

Essential Duties and Responsibilities:

* Ensure food items are prepared according to company standards of quality, consistency and time lines and Guest specifications.

* Interview, hire, train, evaluate, and coach kitchen Team Members in food production, principles, and practices as appropriate.

* Partner with Culinary department to successfully roll out menu changes.

* Daily food audits through checking flavor, appearance, consistency, and temperature.

* Schedule kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis, and establish and delegate work duties in each kitchen area daily.

* Control food cost by establishing purchasing specifications, weekly inventory through CTuit, Inventory Control Systems, product storage requirements, standardization recipes and waste control procedures.

* Meet all health department standards for safe food handling, and prepare food according to procedures and standards within time guidelines and Guest specifications.

* Responsible for ensuring all equipment is operated safely by all Team Members and that OSHA regulations are followed.

* Sign off BOH Team Members at the end of their shifts.

* Attend and participate in weekly manager meetings and communicate team member issues/complaints to management team in manager meetings and/or by utilizing the digital manager log.

* Other duties as assigned by Regional Management, General Manager or Operations Leadership.

Knowledge, Skills & Abilities:

* Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.

* Effective communication skills.

* Menu and Food Preparation Knowledge - in order to consistently prepare food properly.

* Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work.

* Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.

* Able to make appropriate decisions in a fast paced environment (e.g., assign breaks, cut staff appropriately, side work, etc.).

* Memorization - ability to memorize floor plans and pivot points.

* Working knowledge of all restaurant equipment, and local and national health codes.

* Time Management - ability to manage individual's time and the time of others.

* Ability to utilize programs such as Ctuit, Aloha POS, Excel, Word, and Outlook.

Education & Experience:

* Minimum of 2 years restaurant experience required.

* Minimum of 1 year restaurant management experience preferred.

* Must be at least 21 years of age.

Performance Standards:

* Meets all company service standards.

* Ensures all BOH team members:

* Consistently use safe food handling practices consistently.

* Prepare recipes according to CW specifications.

* Read and accurately follow instructions.

* Prepare items in a prescribed amount of time.

* Adhere to cleanliness and sanitation guidelines.

* Understand temperature danger zones and food storage hierarchy (Serve Safe or other).

* Adheres to policies and procedures set forth in Handbook including Appearance Standards.

* Upbeat and professional image, maintains positive attitude with self, Guests, and Team Members.

* Completes all ongoing certifications/validations (LTO, new menu, etc.).

* Maintain prompt and regular attendance.

* Able to address & coach team members falling short of any of the above.

Physical Requirements:

* 100 % Stand or walk.

* 80% Communicate with other line position.

* 75% Work at Approx. 36\" table/stove and reach in approx. 36\".

* 75% Reach (6\" to overhead), bend, stoop, and wipe.

* 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards.

* 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.

Training Requirements:

* Successful completion of hourly position validations, including company-required training (safety, systems, and menu) and passing alcohol and food certification (ServSafe) and/or other required class by state within 60 days of employment.

* Successful completion of the CraftWorks Manager in Training program often at store or nearby location.

SDL2017


Associated topics: food service supervisor, frontend, general manager, kitchen manager, management, manager, operations manager, restaurant general manager, service manager, supervisor

Source: http://www.jobs2careers.com/click.php?id=4716670172.96


• Location: Beaverton, Portland

• Post ID: 25868827 portland
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