RESTAURANT KITCHEN MANAGER (KM) POSITION DESCRIPTION An excellent Kitchen Manager will possess a diverse set of skills. As a Kitchen Manager, strong skills include a strong base of culinary knowledge, leadership skills, interpersonal skills, conflict resolution, attention to detail, and financial understanding.

● Establishes food ordering and pars based on historic sales and projections, analyses, and estimates. ● Meets restaurant financial objectives by controlling food costs and Back of House (BOH) labor; following company tools that we created to control cost and consistent product. ● Conduct food inventories and correct any discrepancies by reviewing and evaluating usage reports; analyzing variances; taking corrective actions. ● Maintains operations by following policies and standard operating procedures; implementing production, productivity, quality, and patron-food service standards. ● Maintains patron satisfaction by ensuring recipes are being followed, evaluating, and auditing food quality, weights, and consistency; initiating improvements. ● Accomplishes restaurant human resource by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff. Communicating job expectations, reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. ● Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations and municipal departments. ● Producing and reviewing kitchen staff employee schedules on a weekly basis and having the schedule ready by Thursday of each week. ● Observe food quality over lunch service times by working the expeditor station (expo). Work line production during dinner services (when scheduled to do so). ● Performs small kitchen maintenance and repairs not requiring the attention of professional service personnel. ● Identify and communicate all repairs in the BOH that are needed; ensure all smallwares and tools are available for line production. If any items are required, the KM should be in contact with the GM to obtain the required implements/items. ● Ensure Rate of Sales (ROS) is accurate each week and update when needed; followed by updating the Prep List accurately. ● Ensure food quality by checking dates, temperatures, and taste on all food prep. Ensure food is maintained at a safe temperature by utilizing thermometers and tools to verify this on a timely and routine basis. ● Monitoring checklist completion (Shift, Daily, Weekly, & Monthly) ● Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. ● Effectively manage all components of BOH to ensure the highest standards are being met at all times. Keep food costs at expected levels through controlling portioning and limiting waste. Qualifications: ● Previous experience working in a high volume restaurant. ● Be able to work in a standing position for long periods of time. ● Be able to reach, bend, stoop, and frequently lift up to 50 pounds.