Kitchen Manager
Legacy Restaurant Group
- Jacksonville, FL
- $55,000-70,000 per year
- Permanent
- Full-time
- 401(k)
expectations. The job requires knowledge and organization of many details. Leading
approximately 25 people is no easy task. You set the tone for the rest of the staff.
The tone should be a combination hard work and fun. If successful then respect will
follow. As you succeed you are to identify talent that can be promoted to a job with
more responsibility. The following is only a broad guideline to your duties as
Kitchen Manager. It is your responsibility to use your talents to define your duties in
a more specific manner. Always stay in communication with your General Manager.
Schedule regular monthly meetings with key BOH employees, discuss potential
problems and improvements. Promote innovative thought and problem solving.
People by nature seek influence and have a desire to be involved in decisions relevant
to their jobs. Think outside the box, be creative and have fun.Kitchen Procurement
1.
Ensure that food, beverage, and produce procurement is of quality and
complies with Mellow Mushroom specifications.2.
Look for ways to improve food quality w/out significantly adding to
overall food costs.3.
Ensure that food costs are not above standards set forth by
Management.4.
Ensure that paper goods costs are monitored.5.
Establish proper Par levels to ensure that we do not unnecessarily run
out of all kitchen items e.g. Coke products, Paper products, limes & lemons etc.6.
Verify with vendors costs of delivered goods is actual established price.7.
Make certain that we are advised of price changes e.g. cheese8.
Organize Kitchen paperwork e.g. par sheets ordering info etc. in a
manner that anyone can perform functions in your absence.9.
Spot Inventory should be done on each Monday a.m. for ordering
purposes. It should also be done Monday a.m. on the last day of the month and
entered into the computer by the following Wednesday.Kitchen Food Production
10.
Make certain there is a competent leader on the clock at all times.
Someone who shares our interests e.g. labor costs/ no bullshiting on the clock11.
Review orders and make sure kitchen/FOH employees are ringing in
items correctly @ the right price. E.g. ½ & ½ pies, salad add-ons etc.12.
Ensure that portion controls are in place in order to aid in food costs.Prep
13.
Make certain that BOH employees know the recipes for sauce, proper
methods for dough trays etc.14.
Dough par levels should be established to reflect sales levels w/ a safety
factor for unpredictable hits.15.
Be sure to rotate inventory to avoid waste and poor quality.16.
Make certain all prepped items are being initialed, dated, and prepared
according to our specifications – e.g. onions and peppers sliced properly,
romaine lettuce washed and cut.Communication
17.
Ensure that Hoagies, Salads, and Pizzas are being produced in an
expeditious manner.18.
Make certain that there is coordination on tickets between people on
the pizza line .e.g. large tickets are produced as a group. E.g. Mega veggies are
made before cheese pizzas.19.
Expedite-Make certain that there is a shift leader or manager or an
employee with the communication and organizational skills necessary to ensure
that food items are sent out correctly- e.g. ticket times, overall appearance and
accuracy of the food.20.
Tickets that identify parties of six or more require ownership from
someone on the pizza line. This means that the owner expedites the ticket at all
stations to ensure the food comes out at the same time with no mistakes. This is
very important @lunch.21.
Try to invent menu items that would be approved that are not
currently on the menu e.g. Portobello pizza, stuffed mushrooms. At least one a
month for all stations. (Salad, hoagie, and pizza.)Training
22.
Try to make sure that each BOH employee is proficient at production
of all food. Our training must work in both directions. Pizza- Grill and Grill to
Pizza. If incapable of learning our methods and procedures then terminate.23.
It is your responsibility to personally train new hires. Do not schedule
a new hire to work when you are not in the kitchen. Develop a training program
that certifies employees. Periodically grade each kitchen employee on their
work. Speed, accuracy, presentation, and menu knowledge.Kitchen Cleanliness
24.
Be prepared for the Health inspector at any time. Know the violations
that are critical and identified by an asterisk on Form DBPR HR 5022-015.
Check online for updates. We must be compliant at all times!25.
Kitchen should always be in a situation where if the Health inspector
should arrive that we would pass w/out any major problems.26.
Ensure that daily deep cleaning tasks are enacted e.g. Sunday morning
grill hood.27.
Coolers and freezers are properly clean at all times.28.
Make sure that work areas are clean of food scraps. Grill & Salad
areas especially.29.
Make certain that kitchen areas visible to the floor (customers are
swept and free of food products.Dish Pit
30.
Ensure that there is always salt in the softener. Purchased @ Costco.31.
Dishwasher needs to be clean of food, screen needs to be cleaned of
debris frequently during shifts.32.
Dishwasher always needs to have proper level of Chemicals available.33.
Stainless Steel needs to be cleaned by area on a weekly basis e.g. Pizza
line 1st week34.
Prep Areas clean and sanitized after use e.g. meat slicer
Wash hands often
Wash hands often
Wash hands often
Kitchen Culture35.
Make certain that BOH employees understand the open Kitchen
Environment. They are entertainers to the customers. Appearance is important
smile often.36.
Urgency is important while having fun @ the same time.37.
Make certain the proper people are scheduled and in the right stations.