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    • Kitchen Manager - North Kansas City - Old Chicago Pizza & Taproom KMG

    Old Chicago Pizza & Taproom KMG
    Old Chicago Pizza & Taproom KMG North Kansas City

    2 days ago

    Default job background
    Full time
    Description

    Kitchen Manager Job Description

    Job Summary:

    The Kitchen Manager is responsible for ensuring exceptional guest experiences by leading and directing kitchen team members to prepare high-quality food in a timely manner, maintaining a clean and sanitized kitchen environment.

    Key Responsibilities:

    • Ensure food items are prepared according to company standards of quality, consistency, timeliness, and guest specifications.
    • Interview, hire, train, evaluate, and coach kitchen team members in food production principles and practices.
    • Partner with the Culinary department to successfully roll out menu changes.
    • Daily food audits through checking flavor, appearance, consistency, and temperature.
    • Schedule kitchen team members in conjunction with business forecasts and delegate work duties in each kitchen area daily.
    • Control food cost by establishing purchasing specifications, weekly inventory management, product storage requirements, standardized recipes, and waste control procedures.
    • Meet all health department standards for safe food handling and prepare food according to procedures and standards within time guidelines and guest specifications.
    • Responsible for ensuring all equipment is operated safely by all team members and that OSHA regulations are followed.
    • Sign off BOH team members at the end of their shifts.
    • Attend and participate in weekly manager meetings and communicate team member issues/complaints to the management team.

    Requirements:

    • Minimum of 2 years of restaurant experience required.
    • Minimum of 1-year restaurant management experience preferred.

    Performance Standards:

    • Meets all company service standards.
    • Ensures all BOH team members adhere to cleanliness and sanitation guidelines, understand temperature danger zones and food storage hierarchy, and maintain a positive attitude.
    • Able to address and coach team members falling short of performance standards.

    Physical Requirements:

    • 100% Stand or walk.
    • 80% Communicate with other line positions.
    • 75% Work at Approx. 36" table/stove and reach in approx. 36".
    • 75% Reach (6" to overhead), bend, stoop, and wipe.
    • 60% Perform job at a continuous high pace, under pressure, while maintaining quality & speed standards.
    • 50% Lift and carry sacks, boxes, products up to 50 pounds from the floor to above waist level, approx. 20 feet and sometimes involving stairs.
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