COMPANY DETAIL

Our client is in search of a RESTAURANT KITCHEN MANAGER to supervise daily back of house restaurant operations. MUST BE ABLE TO SPEAK SPANISH EFFECTIVELY.

SUMMARY OF THE RESTAURANT KITCHEN MANAGER

The Restaurant Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage the kitchen staff and guide them to deliver quality food on time.

Ultimately, you will ensure that all plates are properly cooked and served, and that all customers have a pleasant dining experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The duties and responsibilities of the Restaurant Kitchen Manager include, but are not limited to:

-Manage the kitchen staff and coordinate food orders.

-Supervise food prep and cooking.

-Check food plating and temperature.

-Establish portion sizes.

-Schedule kitchen staff shifts.

-Order food supplies and kitchen equipment, as needed.

-Train kitchen staff on prep work and food plating techniques.

-Store food products in compliance with safety practices.

-Keep weekly and monthly cost reports.

-Maintain sanitation and safety standards in the kitchen area.

-Hands on experience with planning menus and ordering ingredients.

-Knowledge of a wide range of recipes.

-Familiarity with kitchen sanitation and safety regulations.

-Excellent organizational skills.

-Conflict management abilities.

-Ability to manage a team in a fast-paced work environment.

-Flexibility to work during evenings and weekends.

EDUCATION AND/OR EXPERIENCE

High School Diploma Required, Knowledge of Computers (MS Word, Excel)

Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies, and procedures, personnel management, record keeping, and preparation of reports.

LANGUAGE SKILLS

Ability to effectively communicate in English and Spanish.

CERTIFICATES, LICENSES, REGISTRATIONS

Must attend orientation and agree to policies and procedures as outlines. Must attend and successfully complete the Manager training program prior to working a shift without supervision. Must successfully attend and complete all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications.

PHYSICAL DEMANDS

The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this role, the Manager is regularly required to stand up for a minimum of 12 hours; walk; use hands and fingers to handle, feel, or carry objects, products, or controls; and talk or hear. The Manager must occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this role, the Manager is regularly exposed to fumes or airborne particles from the kitchen. The Manager is also occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler, and sometimes uses toxic or caustic chemicals when cleaning. The noise level in the restaurant is usually loud.