Posted 21 days ago
Kitchen Manager- Job Description
The role is responsible for: The Kitchen Manager will be responsible for managing our back-of-house team. You will hire and train the kitchen staff and ensure safe food handling guidelines are followed, and that our food is made to Warehouse Group standards. You will be responsible for ordering food and supplies and work with vendors to meet budgeted costs. You will be responsible for bill times, wastage, and ultimately the guests’ dining experience.
Requirements: Knowledge
Skills Ability
CORE VALUES:
Main Duties:
I must have a strong working knowledge of Warehouse Menus and food preparation. I must have a strong working knowledge of food handling guidelines.
I must have strong communication, leadership, and organizational skills. I have strong attention to detail.
I have shown I am able to coach and mentor others.
I have shown I can work in a fast-paced environment to provide quality service
Core Values:
We are all Dishwashers- Collaborate, support, teamwork, open-minded, approachable, inclusive, and flexible
No Assholes- Be kind, respectful, approachable, and welcoming
Actions Matter- Do what you say, have integrity, be reliable and trustworthy
Party Face- No Eeyore’s, Optimistic, Positive attitude
Be the Reason- Your world, awareness, guest-centric, everything is connected
You will lead your kitchen team to execute consistent service of Warehouse Group food daily Supervise the food production and distribution with the help of your Sous -Chef
Ensure your back of house team is working collaboratively with front of house staff- we are ONE team Takes a “hands-on” approach with your kitchen team to implement working techniques, menu updates, and changes in the kitchen, with enthusiasm and leadership
Responsible for implementing and upholding the Warehouse Group standards by all employees in the kitchen. Keep the product storage organized and easily accessible for staff. Ensure all orders are done weekly to ensure sufficient stock levels and there is no over ordering Weekly inventory must be adhered to by maintaining a respectable and consistent food cost Responsible for recruitment, interviewing, and onboarding new staff members
Responsible for the scheduling of kitchen staff in accordance with business demands and trends Monitor labor and meet weekly labor targets and bill times
Oversee attendance of staff
Ensure that the back of house schedule is in line with provincial regulations around working hours and limit overtime. Provide excellent communication and consistent feedback with all members of your kitchen team. Reinforce a progressive culture of development and mentorship across your team. Organize team-building activities and work closely with staff to develop future leaders. Coach, mentor and administer constructive feedback when necessary, including disciplines and potential terminations. Work closely with HR for any hiring needs, performance issues, and coaching. Work collaboratively with your regional chef to ensure standards and targets are met. Be a partner to the GM to establish teamwork and efficient communication channels between back and front of house. Monitor guest feedback and communicate with unsatisfied guests. Use problem resolution techniques to ensure all guests leave with a memorable experience Responsibly delegate and follow up on tasks while remaining accountable overall for kitchen and Team Members
HEALTH & SAFETY
You will be responsible for maintaining a clean, safe, and organized work environment
Control the correct and safe usage of all kitchen equipment and chemical products used by the team Maintain and uphold the cleanliness of all kitchen equipment. Any malfunction that goes beyond your skill will need to be reported to the Regional Chef.
Quality control of menu item production and compliance with all hygiene and food safety standards.vEnsuring the kitchen meets all regulations including sanitary and food safety guidelines
Cleans and maintains station in practicing good safety, sanitation, organizational skills
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas Follow proper reporting procedures for accidents and incidents to ensure follow -up and prevention Adhere to all regulations including blood-borne pathogens, pest control, use of hazardous materials and fire safety
Check all temperature logs, and ensure recordings are being completed. Throw away and record any wastage and food that has gone bad or can no longer be used
Superviseandinspectallpreparationandcookingequipmentonaregularbasistoensurethattheyare kept clean, sanitary, and in perfect operating order. Ensures all food has been cooked and is served at the correct temperatures. Report any infraction in the food services department policies and procedures
When we say good people belong here, we mean it. Good people who care about our guests, our staff, our community and about bringing Friday night, every night. We proudly serve delicious, craveable food at reasonable prices, party starting drinks, and an atmosphere where everyone feels welcome. Does this sound like a place you’d like to be? If so, send us your resume. We offer competitive wages, flexible hours and a team of people to support you with your career goals.
When we say good people belong here, we mean it. Good people who care about our guests, our staff, our community and about bringing Friday night, every night. We proudly serve delicious, craveable food at reasonable prices, party starting drinks, and an atmosphere where everyone feels welcome. Does this sound like a place you’d like to be? If so, send us your resume. We offer competitive wages, flexible hours and a team of people to support you with your career goals.
