Kitchen Manager at Keke's Breakfast Cafe - St. Augustine

Kissimmee, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Jun, 26

Salary

45000.0

Posted On

29 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Quality Standards Maintenance, Sanitation, Employee Training, Portion Control, Cost Control, Equipment Maintenance, Inventory Management, Labor Scheduling, Policy Administration, Safety Training, Food Handling Safety, Coaching, Communication, Lifting

Industry

Restaurants

Description

Benefits: Competitive salary Free food & snacks Free uniforms Keke's Breakfast Cafe is hiring for a Kitchen Manager for the Kissimmee location. SUMMARY OF POSITION: Directly responsible for all kitchen functions including food preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. DUTIES & RESPONSIBILITIES: Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Make recommendations to manager regarding cook training, evaluating and disciplining kitchen personnel as appropriate. Provide coaching to other kitchen personnel as required. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. 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. Maintain adequate prep levels of all food products and freezer pulls. Work with restaurant managers to plan orders. Ensure that all products received are in good condition and as expected for our use. Control food cost and usage by overseeing proper preparation of products and following standard procedures, standard recipes and waste control procedures. Make labor schedule recommendations by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Enforce strict adherence to Food Handling Safety Procedures. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. QUALIFICATIONS: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). REQUIREMENTS: MUST be available EVERY DAY from 6:00 a.m. to 5:00 p.m. Minimum two years management experience. Minimum two years' experience in full service or fast casual restaurant. Must have reliable transportation. Able to conform to all Keke’s Breakfast Cafe dress code standards. Keke's must be your primary place of employment. All Employees must have dark blue jeans with a black belt and black non-slip shoes on the first day of work.

Responsibilities

The Kitchen Manager is directly responsible for all kitchen functions, including food preparation, maintaining quality standards, sanitation, and training employees on cooking methods, presentation, and cost control. Duties involve ensuring consistent food preparation according to standards, overseeing equipment maintenance, managing inventory, controlling food costs, and creating labor schedules.