WATER OAK - KITCHEN MANAGER

RESPONSIBILITIES/DUTIES

●   Oversee and assist line cooks and prep cooks with daily tasks.

●   Perform kitchen line checks where both physical stations and quality of products are inspected and corrected where needed.

●   Ensure that all batch recipes references are current and placed in each station.

●   Conduct inventory of products by department: Meat, seafood, poultry, grocery (dry goods), spices, produce, frozen goods, noodles, paper, etc.

●   Inspect and tag incoming products - sign and adjust incoming invoices.

●   Responsible for the efficiency and quality of the kitchen throughout service

●   Help hire, train, and develop kitchen and dish staff.

●   Conduct all food product and kitchen supply ordering according to proper procedure.

●   Oversee the organization and correct labeling of the food walk-ins, food dry storage, pot and pan rack, and equipment storage.

●   Oversee the cleanliness and organization of the dish machine area.

●   Establish scheduling needs of staff (Line, Prep, and Dish)

●   Assist in establishing an order guide for all items necessary for kitchen operations.

●   Assume 100% responsibility for the quality of product served as per specifications.

●   Assume responsibility for the proper labeling and date marking of all perishable items.

●   Accountable for accurate food inventories

●   Participate in all weekly manager meetings.

●   Responsible for the continued education and development of the kitchen staff

●   Pledges to perform job functions while upholding company policy and procedures according to company operating policies manual.

●   Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.

●   Maintain all kitchen equipment & facilities up to the kitchen operating standards by utilizing maintenance charts, cleaning checklists and schedules.

●   Maintain company desired food cost.

REQUIRED TRAINING/EDUCATION/EXPERIENCE  

●    Associate degree in culinary arts or similar field preferred, but not necessary.

●    Minimum of two years culinary/kitchen management experience as a Sous Chef, Kitchen Manager, or Kitchen Lead.

●    Must possess detailed knowledge of back of the house management.

●    Must be proficient in product ordering, perpetual inventories, staff selection, scheduling, and training.

●    Must have a Texas Food Manager’s Certification

MINIMUM QUALIFICATIONS         

●     Passion for food and beverage.

●     Positive attitude, and solution oriented.

●     Self-motivated and self-aware.

●     Able to stand for 10 hours at a time.

●     Able to operate in a fast-paced, high-volume environment.

●     Available to work 50-55 hours a week.

●     Available to work weekends.

●     Able to lift 50 pounds.

●     Good hearing for accurate communication.

●     Understanding of the English language.

●     Bilingual preferred, but not required.

●     Basic computer skills.

●     Basic writing skills.

●     Strong people skills.

●     Ability to teach and train others.

●     Emotional intelligence.

●     Must be able to physically carry out the position requirements.

This position reports to Business Owner.