Kitchen Manager

STATUS AND SCOPE:  Reports to the General Manager in accordance with policies set forth by the Regional Director of Operations.  Responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion control, cost control and sanitation and cleanliness.

FLSA STATUS: Exempt

QUALIFICATIONS:

• High School graduate.
• Minimum of 21 years of age.
• Able to understand and speak using the predominant language of guests.
• At least three years of kitchen Supervisor experience in a similar capacity.
• Able to communicate effectively with managers and kitchen personnel.
• Able to reach, bend, stoop, and frequently lift up to 40 pounds.
• Able to work in a standing position for long periods of time (up to 5 hours)
• Knowledge with Back of the house Inventory systems
• Experience in creating, costing out, developing recipes
• Knowledge of on line scheduling programs
• Efficient with excel and word