Shadowbrook Restaurant Careers and Jobs

Kitchen Manager

Full Time
Rate of pay$25 - $35 per hour

The Kitchen Manager reports directly to the Executive Chef.  This individual must be

familiar with the kitchen’s operations and assist in resolving any problems

that may arise in the kitchen area of the restaurant.  A Kitchen Manager

must possess the ability to quickly and authoritatively delegate job tasks to

the Heart of the House staff. They must also be able to draw upon their

experience to cover roles when needed and to effectively coach the HOH staff.


The Kitchen Manager is responsible for hiring staff, purchasing food and stock, and making

sure everyone is trained on proper food preparation and kitchen safety

techniques.  In addition, the Kitchen Manager sets an example of our

standards always, whether it is organization, cleanliness or food safety.

 They must ensure the food looks good, is cooked properly, the portions

are correct and it is cooked and served quickly. Kitchen Managers also make

sure the kitchen is properly cleaned on a regular schedule, food is disposed of

properly and the kitchen meets all sanitary standards.


The Kitchen Manager may also be responsible for keeping tabs on food costs, waste and

employee hours, doing their best to optimize profit for the company and create

the best dining experience for the Guest.


Job Responsibilities



This is a leadership position responsible for the development

and operation of their team to support one of the most critical factors in our

success, food quality


A thorough knowledge of our recipes and food preparation

procedures in order to effectively manage the standards with team members.


Prep is directed to ensure maximum productivity and to avoid



Manage food quality standards by consistently monitoring the

temperature of hot food as well as ensuring that our cold food is stored

according to standards


Ensure a sense of urgency from all kitchen team members at all



Manage team member schedules, breaks and meal periods to avoid

penalties and to maximize productivity


Ensure cleanliness and safety on a daily basis


Monitor and manage food waste on a shift by shift basis


Manage food and stock deliveries for accuracy to

invoices/inventory, safe handling of received products and notifying vendors of

rejected/misdelivered items

Daily Station/Line Checks – Prior to each meal period


Sanitizer in all stations


Check rotation of product and manage proper storage procedure


Look at, smell and taste all food items


Consistency in prepared items (sauce, salsas, mixes, etc.)


Verify portion size (spot check with scale)


Confirm stations are set and ready for service per daily PMIX

Food Handling


Follow all food safety guidelines to ensure all food products

are safe for consumption


Adherence to all State, Federal, and local health department



Consistently monitor time and temperature of all food products


Ensure all food specifications and recipes are followed 


Keep specification book updated and in good condition



Maintain a safety-first culture in the Heart of House


Document Guests and Employee Injury and Illness incidents


Workers compensation reporting


Adhere to all safety guidelines (cut gloves, non-slip shoes and

chemical hazard communication)


Provide oversight to the cleaning program


Provide oversite to the safety program

Facility Repair & Maintenance


Responsible for making repair as needed to kitchen equipment or

complete maintenance requests


Responsible for overall condition of kitchen equipment, building

and kitchen area of restaurant


Provide safe working environment for employees by maintaining

facility and equipment in their optimal working condition

Staff Training & Development


Provide proper and detailed training and cross-training for

hourly personnel based on company established criteria


Follow the Managers Policy & Procedure Manual (MPPM) for all

established rules and guidelines


Provide timely and detailed performance evaluations for hourly

HOH Team


Document staff work performance including coaching and



Provide ongoing training for all positions in HOH and FOH



Provide information necessary for employees to perform their job

consistently and efficiently


Daily Specials - explain portions, cooking methods, and



Ensure items are prepared for each station to reflect forecasted



Feedback on daily service outlining execution and speed of



Evaluate HOH employees’ technique and pass along to the

Executive Chef

Necessary Knowledge, Skills and



Minimum 3-years full service, high volume restaurant experience


High school diploma or equivalent


Professional and proficient verbal and written communication



Knowledge of Microsoft Word and Excel applications, knowledge of

back office POS operating systems and general accounting practices a plus


ServSafe certification

Physical Demands

While performing

the duties of this job, the employee works in a fast-paced and high-volume

restaurant setting.  Because the environment includes a kitchen and

customer seating area, the noise level may be disruptive at times.  The

position requires the ability to stand, walk, lift, twist and bend for up to 10

hours a day and lift 50 lbs.

Shadowbrook Restaurant - Capitola

1750 Wharf Rd, Capitola, CA, 95010