HEX Kitchen Manager

Position Overview:
The kitchen manager is responsible for obtaining a full understanding of our kitchen operations including knowledge of our menu, recipes, vendors, ordering practices, scheduling, prep/par guides and service flow. This position includes working on the line during services, alone or with others, executing a daily prep list & writing one for the following day. The expectation is for the manager to wrap their arms around the daily operation, answer questions, solve problems if/when issues arise, lead the team by example and act as a connecting bridge between the kitchen and FOH.

Key Responsibilities:
-Set hot and cold line for service. Manage item pars ensuring adequate stock of prepared goods are on the line and backed up in the walk-in.
-Execute daily prep list including tasks such as making sauces, braising meats & following recipes. At the end of the shift, write a prep list for the following day making sure to include items with a low par and noting anything that is a priority.
-Assist in receiving orders, checking invoices and putting up trucks. Communicate with the executive chef when any issues arise with orders (wrong item sent, didn’t receive item, item damaged, etc.)
-Fill and maintain a three bay dish sink throughout the shift ensuring dishes don’t pile up and the dish area stays clean and organized.
-Food safety knowledge understanding FIFO, proper rotation, safe food handling time and temperatures- be prepared and ready to lead an inspection if needed
-Collaborate with executive chef to brainstorm and create weekly food features & seasonal menus
-Keep kitchen cleanliness a priority- adhere to weekly cleaning schedule and when presented with downtime, clean hard to reach areas
-Maintain personal hygiene and uniform standards
-Train with executive chef to learn vendor specifics and learn how to place orders
-Lift 50 pounds