Razzoos Kitchen Manager (44732)

Position Overview

Responsible for the overall kitchen performance of the restaurant and during each shift, and that high standards of food, procedure and recipe adherence, cleanliness, health and safety are met at all times. Ensures a positive, legally compliant, work environment in which all Razzoo’s 6-2-101 (Philosophies and Values) are upheld.

Essential Duties and Responsibilities

• Effectively implement the restaurant’s initiatives in a well organized and timely manner
• Hold employees accountable for their results each shift
• Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities
• Ensure a work environment that is fully in compliance with all federal, state and local laws
• Ensure food handling is consistent with local and county health codes and resulting health department scores are passing without fines
• Ensure Razzoo’s Policies and Procedures are consistently followed by all employees
• Ensure all kitchen operations of the restaurant meet the highest standards of quality each shift
• Ensure restaurant is consistently appropriately staffed with qualified cleaners, server assistants, cooks, and dishwashers each shift
• Ensure profit objectives are consistently achieved each shift
• Ensure restaurant kitchen facility and equipment are consistently up to standard; works constructively with Razzoo’s facility team to maintain high standards within the kitchen facilities
• Ensure Zone Cleaning program is effective and being followed daily
• Utilize computer on line ordering systems where required
• Consistently meet and exceed all training, quality of operations and financial results for the restaurant for each shift
• Manage and maintain the kitchen and server assistant schedules; costs it out to achieve budget by utilizing Labor Pro Forma: ensures staffing levels allow for quick, high standard food
• Utilize Labor Tracking Sheets to monitor and track kitchen labor results
• Ensure Recipes are up to date, always out during food preparation, and being followed consistently to meet standards
• Maintain food ordering book by altering ordering levels as sales fluctuate throughout the year; complete food and supply orders accurately and on schedule ensuring proper food and supply levels in restaurant
• Manage prep levels to assure restaurant does not run out and there is no waste from over prepping; ensure prep levels keep prepped items within shelf lives
• Cultivate and coache a kitchen team comprehensive of Razzoo’s safety guidelines; manage for a safe environment
• Ensure all line procedures and plate builds are consistent to Razzoo’s high standards
• Consistently perform linechecks outlined by Razzoo’s Policy( 10 am, 2 pm, and 4 pm)
• Oversee final plate results achieving high quality standards and results within company time standards
• Complete regular inventories that are consistently accurate
• Follow Razzoo’s policies when hiring, orienting, and training new employees
• Support and endorse Razzoo’s Open Door Policy; ensure staff is aware of its details
• Manage dish team so all dish machine operations are proper and result in consistently clean and sanitized plateware; ensures proper chemicals are being handled and used properly
• Hold kitchen team to uniform standards consistent with company policy
• Inspect kitchen closes communicating concerns back to staff while keeping General Manager communicated on issues; communicate specific management team needs at manager meetings
• Comply with all applicable federal, state and local statutes as well as Razzoo’s policies