Kitchen Manager/Lead Line Cook

Kitchen Manager

Oversees all in-house food production and retail food ordering/stock management. Manages food preparation staff. Develops and implements new procedures for food production as needed.

Responsibilities:

Managers shifts from either the line or as Expo

Ordering

Orders raw ingredients for all food produced, monitoring quality and cost.

Orders retail food from various vendors, liaising with sales representatives and suppliers.

Orders kitchen supplies and equipment.

Sources new vendors to fit the needs of the restaurant as it expands, maintaining an emphasis on high-quality, fresh products.

Analyzes cost of food orders and looks to reduce waste.

Ensures deliveries are received and documented correctly.

Food preparation

Ensures consistent, quality preparation of prepared foods.

Maintains a clean, organized preparation area and walk-in refrigerator.

Trains all food preparation staff.

Ensures safe handling and storage of all food.

Oversees rotation of stock to prevent waste.

Develops new menu items (criteria below.)

Assists is pricing retail food

Works with GM to ensure efficient production of food.

Additional Responsibilities:

Analyze food cost/profits.

Job Type: Full-time

Salary: From $25.00 per hour

Benefits:

Employee discount

Flexible schedule

Health insurance

Paid time off

Paid training

Restaurant/Kitchen Management experience required