General Manager to insure a profitable and well-managed kitchen operation. The Kitchen
Manager is a departmental manager and as needed a working chef, a person selected for his
organizational and executive abilities, as well as culinary skills. The Kitchen Manager’s
principal functions are to plan, organize, coordinate and ultimately oversee all food related
operations and cost control systems.
REPORTS TO: General Manager
• A minimum of two years sous chef experience is desired
• Foodservice management experience is desired
• Some degree of Culinary Arts and Cost Control training is desired • ServSafe Certification
SUMMARY OF POSITION:
The Kitchen Manager embodies the “culture” of the restaurant’s kitchen with a cheerful, task oriented attitude. S/He must be diplomatic and facilitate the smooth flow of quality food service by anticipating challenges in order to insure complete guest satisfaction and profitability.
The position of Kitchen Manager of Cattlemen’s encompasses working directly with the General Manager to insure a profitable and well managed kitchen operation. The Kitchen Manager is a departmental manager and as needed a working chef, a person selected for his organizational and executive abilities, as well as culinary skills. The Kitchen Manager’s principal functions are to plan, organize, coordinate and ultimately oversee all food related operations and cost control systems.
The Kitchen Manager possesses excellent human relations and management skills relating to hiring, training, team building, organizing, scheduling and directing the kitchen staff in the operation of the restaurant’s dining room and banquets / special events functions.
The Kitchen Manager must work in close cooperation with the General Manager and Dining Room Shift Supervisors while supervising, training, scheduling, measuring productivity, evaluating and coordinating the activities of all kitchen workers.
The Kitchen Manager is in charge of the kitchen operation and is responsible for all food product and kitchen supply purchasing and receiving and all things related to the physical plant and equipment in the kitchen. This includes the upkeep of the cleanliness of the kitchen facility and administration of preventative maintenance procedures to guard against unnecessary operating expenses.
The Kitchen Manager also possesses superior technical culinary skills and experience while being the creative force behind menu development.
In addition, the Kitchen Manager will insure product quality of all bulk recipe preparations and timely preparation and presentation of all menu item production off the cooking line, i.e. expediting, all in adherence to company portion control standards and recipes.
SUMMARY OF DUTIES AND RESPONSIBILITIES (INCLUDING, BUT NOT LIMITED TO):
COP and Food Cost / Quality:
• Daily Specials
• Actual Food Cost Report
• Theoretical Food Cost Analysis
• Portion Control
• Eatec Inventory System
• Weekly Financial Statement
• Quality Control Audit • Expediting
Kitchen Staff / Labor Cost (Scheduling):
• Wage Rate Increase Approval
• Maintaining Kitchen Manuals (i.e. Training Guides, Recipe Book, Spec Books)
• Opening / Closing Checklist Updating
• Kitchen “Culture”
• Kitchen Communication
• Kitchen Staff Meetings • Cattle Call Participation
• Sanitation and Health / Facilities and Sanitation Audit
• Safety / Safety Audit
• Preventative Maintenance Planning / PM & Equipment Files • Energy Conservation
• Table Visitations to deliver Rehashes
• Community Profile
• Restaurant Tours
• Food Product Donations
• Cooking Techniques
• Restaurant Equipment
• Computer Hardware and Industry Related Software
• Staff Development Techniques • ServSafe Certification
MENTAL AND PHYSICAL REQUIREMENTS:
Ability to define problems, collect data, establish facts, and draw valid conclusions and resolve problems in a timely manner
Ability to delegate work assignments, give authority to work independently, set expectations and monitor delegated activities
Management skills includes staff in planning, decisionmaking, facilitating and process improvement; makes self available to staff; provides regular performance feedback; and develops subordinates’ skills and encourages growth
Judgment displays willingness to make decisions, exhibits sound and accurate judgment and makes timely decisions
Planning/organizing prioritizes and plans work activities, uses time efficiently and develops realistic action plans
Ability to stand at least 2/3 of your shift
Ability to walk 1/3 to 2/3 of your shift
Ability to communicate with coworkers up to 1/3 of your shift
Ability to use hands to handle or feel up to 2/3 of your shift
Ability to climb or balance up to 1/3 of your shift
Ability to stoop, kneel or crouch occasionally during your shift
Ability to reach with hands and arms up to 2/3 of your shift
Ability to taste or smell 1/3 to 2/3 of your shift
Ability to lift up to 25 lb. and carry waist high 50 ft. up to 1/3 of your shift
Ability to lift up to 50 lb. and carry waist high 50 ft. occasionally during your shift
Ability to lift up to 75 lb. and carry waist high 10 ft. occasionally during your shift
Clear vision at 20 inches or less
Clear vision at 20 feet or more
Normal color vision
Normal peripheral vision and depth perception
Standard Manager dress code, or chef’s coat
Required to be clean shaven (full beard acceptable) and presentable as table visitations may be required in the main dining room as well as for banquets and special events.
See also “MOD Appearance” policy
Wet conditions up to 1/3 of shift
Working near moving mechanical parts up to 1/3 of shift
Working in cold conditions up to 1/3 of shift
Working with slight risk of electrical shock
I have read and understand the duties, responsibilities and physical requirements of this job. I have had the opportunity to ask questions about the nature of the work and I can perform all job functions as described.
Two years prep and broiler cook experience.
Food service management experience.
ServSafe certification required.
Ability to work evenings, weekends and most holidays.
Ability to lift up to 25 lb. and carry 50 ft. at least 1/3 of your shift
Ability to lift up to 50 lb. and carry 50 ft. occasionally
Ability to lift up to 75lb. and carry 10 ft.occasionally