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    Kitchen Manager - Memphis, United States - Tandem Restaurant Partners

    Tandem Restaurant Partners
    Tandem Restaurant Partners Memphis, United States

    3 weeks ago

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    Description

    Job Description

    Job DescriptionSalary: $45,000, bonus eligible

    · Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

    · Monitor sanitation practices to ensure that employees follow standards and regulations.

    · Check the quality of raw or cooked food products to ensure that standards are met.

    · Check and maintain proper food holding and refrigeration temperature control points.

    · Estimate amounts and costs of required supplies, such as food and ingredients.

    · Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

    · Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

    · Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.

    · Supervise or coordinate activities of cooks or workers engaged in food preparation.

    · Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.

    · Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

    · Inspect supplies, equipment, or work areas to ensure conformance to established standards.

    · Order or requisition food, equipment, or other supplies needed to ensure efficient operation.

    · Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.

    · Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures.

    · Determine production schedules and staff requirements necessary to ensure timely delivery of services.

    · Check the quantity and quality of received products.

    · Determine how food should be presented and create decorative food displays.

    · Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.

    · Coordinate planning, budgeting, or purchasing for all the food operations.

    · Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

    · Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

    · Meet with sales representatives to negotiate prices or order supplies.

    · Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

    · Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

    · Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

    · Provide orientation of company and department rules, policies and procedures to new kitchen employees.

    · Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.

    · Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.

    · Demonstrate new cooking techniques or equipment to staff.

    · Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.

    · Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.

    · Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

    · Attend all scheduled employee meetings and offers suggestions for improvement.

    · Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.

    · Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

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