Employment

Job Overview :Kitchen Manager, Birmingham, AL

Company: Another Broken Egg Cafe
Location: Birmingham Alabama > Map
Base Pay: N/A
Employee Type: Full Time
Industry: Hospitality / Food / Restaurant
Manages Others: Yes
Required Education: Not Specified
Required Experience: Not Specified
Required Travel: None
Reference ID: 22325

Summary of Responsibilities

Responsible for optimizing profits by controlling food cost, labor and increase sales through food quality, speed of service, and portioned food preparation according to approved specifications, processes and methods. Supervises the execution of and oversees all kitchen operations, ensuring all standards of quality and service are met. Continually develops kitchen employees through training and follow up. Manage scheduled shifts for appropriate coverage to ensure guest satisfaction.

Primary Responsibilities

• Manages shift responsibilities for the kitchen that include daily decision making, staff support, scheduling and planning while upholding standards, product quality and cleanliness.
• Manages kitchen staff and provide employees with positive and negative feedback and takes appropriate actions.
• Controls food cost by properly ordering and receiving products. Approves all invoices concerning food products and continually monitors vendor pricing.
• Ensures a safe working environment to reduce the risk of injury and accidents through preventative maintenance of kitchen equipment. Verifies accident reports are completed immediately in the event of accident or injury of kitchen employee. The Restaurant Owner is notified promptly for further investigation.
• Ensures food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.
• Prepares and trains employees for new menu implementations.
• Ensures recipes are updated, performs editing if necessary, verifies and monitors recipe adherence throughout kitchen.
• Interview all back of the house hourly employees, ensuring employees hired meet Another Broken Egg of America, Inc., standards.
• Manages and schedules kitchen staff as required. Ensures proper staffing levels for kitchen shifts are scheduled appropriately for seasonal changes.
• Conduct new employee orientation and ensures ongoing development of staff.
• Develop back of the house employees through training and meetings. Enforces uniform employee standards.
• Provides ongoing feedback to kitchen staff and follow up to ensure effective guidance.
• Provides direction & explanations to employees regarding operational/procedural issues.
• Has working knowledge of all equipment in the kitchen, including pilot lighting of all gas fired equipment, filter changing of all refrigeration systems & vent hood system operations.

Accountability

• Keeps Owner or General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Creates a positive working environment with positive actions.
• Performs all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.
• Performs other duties and responsibilities as required or requested.

Job Qualifications:

• Minimum 2 years operations experience
• Upon completion of training, must be validated in all positions in the restaurant
• Must possess a State approved Sanitation & Safety certification.
• Knowledge of PC to fulfill kitchen management functions.
• Prior knowledge and experience in purchasing.
• Proficient in the following areas: Communications, Mentoring, Planning, Leadership, and Quality of Operations.

Judgment Required

• Must be able to coordinate multiple tasks, such as purchasing, receiving, and storing food products while maintaining required standards of operation in daily kitchen activities.
• Must make sound business decisions concerning labor, employee relations, staffing and training.
• Must be able to interview and determine suitability based on experience and qualifications of back of the house job applicants.

Influence on Costs and Sales

• Adherence to company standards and service levels in turn increases sales and minimizes costs.
• Proper inspections of local food purveyors, use of correct products, minimize potential food waste and optimize food cost.
• Monitor and register any incoming invoices for cost reductions.
• Projection and accuracy of daily labor controls.
• Continual repair and maintenance planning & implementing with kitchen equipment.