Kitchen Manager

at  Atlas Restaurant Group

GENERAL SUMMARY: The Kitchen Manager is responsible for a variety of duties and responsibilities regarding the oversight of all kitchen operations. The role supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws. The Kitchen Manager is a confident decision maker as well as highly practiced in employee and business management, people motivation, and communications.
SUPERVISORY RESPONSIBILITIES: This role is responsible for supervising all back of house staff.

REQUIRED SKILLS AND ABILITIES:

• Willingness to work a flexible schedule that includes day, night and weekend hours
• General understanding of nutrition and menu planning; driven to expand knowledge in these areas
• Exhibit a sense of urgency
• Motivated to work in a team environment
• Neat, clean and professional appearance

EDUCATION AND EXPERIENCE:

• Minimum three years of prior kitchen experience; Management experience preferred
• Culinary coursework a plus

MATHEMATICAL SKILLS:

• Must have the knowledge to add, subtract, multiply, and divide in all units of measurement using whole numbers, common fractions, and decimals;
• Must have the knowledge to calculate figures and amounts such as discounts, interest, tips, and proportions.
• Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

COMPUTER SKILLS:

• Must be proficient in all Microsoft Office applications.
• Must have experience working with restaurant software such as: Toast (POS), ADP Workforce Now, Restaurant365, PayDay Portal, Avero, and XtraChef.

LANGUAGE SKILLS:

• Ability to speak and understand English is required.
• Ability to speak Spanish is not required but desirable.
• Must have the knowledge, skill and ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations;
• Must have the knowledge and ability to write reports, business correspondence, and standard operating procedures (SOPs).
• Must have the knowledge and ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations.

PHYSICAL REQUIREMENTS:

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this position. Some requirements may be modified to accommodate individuals with disabilities:

• While performing the duties of this job, the employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell.
• The individual must be able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds.
• The individual must occasionally sit, climb stairs and/or maintain balance.
• Successful performance of this position requires close, distance, and peripheral vision. The individual must possess depth perception, and the ability to adjust focus.
• The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies.

INTERPERSONAL REQUIREMENTS:

• Personal Accountability: Follows policies and procedures, reports to work as scheduled, accepts responsibility for one’s own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision.
• Teamwork: Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal
• Engage Employees: Understands that all employees are internal customers. Must remain engaged to better identify their needs and lead with integrity.
• Give and Receive Feedback: Won’t shy away from giving constructive feedback, and is able to do so in a respectful manner; recognizes the positives in people and situations and reinforces with praise and appreciation; seeks out feedback and coaching to develop in role; is able to receive feedback and coaching without becoming defensive.
• Emotional Intelligence: Demonstrates emotional awareness of self and others in order to build strong and lasting professional relationships. Does not engage in gossip or unproductive negative conversations. Must be able to remain calm and work efficiently and effectively under high stress and frustrating conditions.
• Leadership: Ability to lead by example, delegate tasks and demonstrate duties as needed. Must be willing to engage in any activity in the restaurant.

IMPORTANT DISCLAIMER NOTICE:

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an individual may be required to perform. The Atlas Restaurant Group reserves the right to revise this job description at any time and to require staff to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution
• Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas
• Ensure the Assistant Kitchen Manager understands expectations and is upholding all systems and processes daily and when you (the KM) are not present
• Communicate with the General Manager of your location to determine labor and sales forecast for upcoming weeks
• Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance)
• Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations
• Communicate any Commissary issues/suggestions to the Commissary Manager
• Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling
• Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency
• Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest
• Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team
• Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant
• Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this position. Some requirements may be modified to accommodate individuals with disabilities:

• While performing the duties of this job, the employee is regularly required to stand, walk, reach, and handle, manipulate, or feel objects, tools or controls, talk and hear, and taste and smell.
• The individual must be able to frequently stoop, kneel, crouch, crawl and occasionally lift or carry up to 50 pounds.
• The individual must occasionally sit, climb stairs and/or maintain balance.
• Successful performance of this position requires close, distance, and peripheral vision. The individual must possess depth perception, and the ability to adjust focus.
• The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies

While performing most duties of this job, the individual may be:

• Work in an environment that is of a moderate noise level, typical of a restaurant kitchen environment with medium to high foot traffic.
• Occasionally may be exposed to moving mechanical parts, fumes or airborne particles, as well as toxic or caustic chemicals while visiting our restaurant properties