Kitchen Manager

Summary Directly responsible for maintaining outstanding food quality to positively impact guestsatisfaction.
This includes food purchasing and preparation, adherence to Q39 recipes,procedures and cleanliness.
Provide staff leadership to create a positive, productive teamenvironment through orientation, regular coaching, and training initiatives for all BOHdepartments.
Duties and Responsibilities Ensure that all food and products are consistently prepared and served according to Q39recipes, portioning, cooking, and serving standards.
Ensure that all products are ordered per product specifications, received in the correct unitcount and condition, and deliveries are performed in accordance with the restaurant’sreceiving policies and procedures.
Control food cost and usage by following product storage procedures, standard recipes, andwaste control procedures.
Work with the corporate chef to plan and price new menu items.
Establish portion sizes andprepare standard recipe cards for all new menu items.
Fill in where needed to ensure food quality standards are met or exceeded, and efficientoperations are maintained.
Accurately and efficiently conduct daily procedures for facility opening or closing.
Ensure that all BOH equipment is kept clean and in excellent working condition throughpersonal inspection and by following the restaurant’s preventative maintenance programs.
Lead all kitchen staff in cleanliness and sanitation practices for all kitchen areas and foodstorage spaces.
Oversee training of new kitchen employees and consistently implement all Q39 guidelinesand procedures throughout the BOH operations.
Schedule labor as required by anticipated business activity while ensuring that all positionsare staffed when and as needed and labor cost objectives are met.
Continually develop individual staff in all areas of professional skills, teamwork, and safetytraining and oversee the training of kitchen personnel in the safe operation of all kitchenequipment and utensils.
Fully understand and lead compliance with all federal, state, county, and municipalregulations that pertain to health and safety for employees and guests.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, andprocedures; oversee completion of annual performance reviews for BOH staff Prepare all required paperwork for BOH in a timely and organized manner.
This includes BOH team schedules, time card reviews, hiring, staff assessment, performance appraisals,termination decisions, and other forms and reports as needed.
Minimum Qualifications Experienced in all stations and multiple cooking styles Must have experience working with different cuts of meat and fish.
Must be able to trim and portion cuts of meat.
3-5 years of full-service kitchen management experience 5+ years of restaurant cooking experience Read, write, and speak English fluently, Spanish is a plus.
Display basic knowledge of the operation of computers and tablets.
Ability to communicate effectively with staff, managers, and vendors via in-person, email,and phone