Position: Evening Kitchen Manager
Type: Full/Part Time, Hourly
We are currently seeking a skilled and passionate Kitchen Manager to join our dynamic culinary team. As a Kitchen Manager, you will play a crucial role in ensuring the smooth and efficient operation of our kitchen. Responsibilities include but are not limited to: all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparing, plating, portion and cost control, ensuring overall goals are attained including high levels of employee retention, guest service and satisfaction and food quality.
Key Responsibilities:
- Knowledge and promotion of the Easy Rider culture and brand.
- Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis.
- Maintaining and contributing to a safe and respectful working environment for both staff and customers through proper staff training, using proper food handling skills and following all federal, state, county and municipal workplace health, safety and labor guidelines.
- Supporting the actions and decisions of Management.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Supervise and participate in kitchen cleaning.
- Control inventories of food, equipment, and small ware and report shortages to Management.
- Quarterly inventory counts with GM
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary.
- Check and maintain proper food holding and refrigeration temperature control points. Ensure temperature and cooling logs are maintained daily.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Analyze operational problems and implement creative solutions to areas of potential improvement.
- Attend all scheduled employee meetings and offer suggestions for improvement.
- Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
- 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.
Requirements:
- Proven experience as a line cook and in a management or leadership role
- Knowledge of various cooking methods, ingredients and kitchen equipment
- Ability to work well under pressure in a fast-paced environment
- Strong attention to detail and organizational skills
- Excellent communication and teamwork abilities
- Flexibility to work evenings, weekends, and holidays as required
- Certification from a culinary school or equivalent experience is preferred but not required
- Must be able to lift at least 50 lbs.
Equal Opportunity Employers:
Our companies and affiliates are Equal Opportunity Employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, ethnic or national origin, or any other status protected by State and Federal Law.
Notice: Company conducts a standard background check and reference check on any applicant prior to offering an employment opportunity.