Kitchen Manager

§ Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.

§ Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.

§ Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.

§ Consistently monitor COGS through daily use of inventory control.

§ Input of food purchases and the safeguarding of all recipes.

§ Assist with hiring, training, and scheduling of BOH personnel.

§ Investigate and resolve complaints concerning food quality issues.

§ Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Maintain par-stock of food products

§ Comply with all health and safety regulations.

§ Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations.

§ Perform other kitchen duties as assigned by General Manager.