Title: KITCHEN MANAGER Reports to: General Manager/Operations Auditor/Director Summary of Position: The kitchen manager position is a part of the back of house team. Pay rate is $25,000 - $35,000 based on experience, tenure and overall contribution. This is a non-tipped position. Directly 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 and cost control, inventory management, sanitation and cleanliness. Duties & Responsibilities: Conduct and document accurate food and supply inventory (minimum of weekly based on cost objectives). Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining back of house personnel as appropriate. Provide orientation to new employees regarding all company and department rules, policies and procedures in addition to proctoring the training process for all BOH employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean, in excellent working condition through personal inspection and by following the restaurant’s and products preventative maintenance programs. Work with other restaurant management to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedules with consideration to meet labor cost objectives based on anticipated business activity with adequacy in all staffing positions to accommodate the needs of the restaurant. Be knowledgeable of restaurant policies regarding personnel. Administer prompt, fair, consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Duties also include maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Personally ascertain TABC laws are followed to the fullest extent through personal inspection of bar procedures. Includes, but is not limited to personal verification of all alcohol that is classified as a void, spill or loss of product due to keg replacementAttends and assists in scheduling and planning employee meetings. Qualifications: Minimum 3 years of experience in varied kitchen positions including food preparation, line cook, and expediter, or at least 6 months experience in a similar capacity. Be able to communicate and understand the predominant language(s) of the restaurant’s clientele, and sustain clear communication with managers, kitchen staff, dining room personnel and guests. Effectively operate restaurant POS system, and demonstrate exceptional math skills for the handling of cash drawers and daily deposits. Be proficient with the use of Microsoft office applications. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 8 hours). Maintain a current TABC and health card. I understand this job description and have read and understand the training manual.