Job Summary
The Kitchen Manager is responsible for delivering clear direction, leadership, and support to the bistro BOH team to ensure that Taste of Belgium continues growing bistro sales and profits. The Chef focuses on developing a culture of pride that consistently delivers quality obsessed guest service and food while ensuring compliance with policies, procedures, and regulatory requirements.
Responsibilities include, but are not limited to
Culinary Oversight - Lead the BOH team by ensuring that all recipes are adhered to, the presentation and quality of food are consistently served and within the TOB standards and guidelines. Follow all food handling, inventory, and scheduling standards.
Sales and Profitability - Challenge and inspire the BOH team to achieve positive business results, including the delivery of outstanding guest experience through the achievement of consistent food, and adherence to expense budgets including labor and cost of goods sold.
Administrative Support - Administration and oversight of operational software & systems, including but not limited to, point of sale, inventory management, and employee onboarding.
Facilities Oversight - Ensure that all TOB properties and equipment remain in good working condition and up to company standards through the monitoring and coordination of repairs, routine maintenance, and coordination with vendors.
Talent Management - Assertively directs and motivates all BOH team members in order to achieve the operational goals of Taste of Belgium. This includes maintaining proper staffing pars, ensuring all team members receive ongoing formal and informal performance coaching, and continuously advising teams of employee procedures and guidelines. Lead a positive team environment by recognizing and reinforcing individual accomplishments. Lead succession planning by identifying talent internally and externally.
Caterings/Events - Assist in the production of goods for outside events and provide general support in regards to these and all off-site events
Other duties as defined by executive management
Reporting Relationship
The Chef reports directly to the General Manager
Maintains a favorable working relationship with all TOB employees within the units and Home Office to foster and promote a harmonious working climate
All kitchen staff report directly to the Chef
Qualifications Required
Minimum of 3 years kitchen management experience
Strong background and knowledge of food
Excellent communication, decision making and leadership skills
Demonstrated ownership mentality and a passion for the business
Image of professionalism, business maturity and self sufficiency
Certified in food safety
Computer knowledge including MS Word, Excel and POS
General accounting knowledge
Must be able to work flexible hours including evenings, weekends and holidays
Preferred
Culinary degree or equivalent progressive work experience
Conditions
Position requires prolonged standing, bending, stooping, twisting, and lifting of products and supplies weighing up 50 lbs.
Environmental exposures to cold, heat, and water