Kitchen Manager - Logan Airport at Ithaca Rentals & Renovations Inc

Boston, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Mar, 26

Salary

26.0

Posted On

28 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Sanitation Procedures, Team Leadership, Communication Skills, Time Management, Problem Solving, Food Safety, Inventory Management, Staffing, Recordkeeping, Customer Service, Delegation, Compliance, Training, Operational Guidelines, Quality Assurance

Industry

Description

Job Details Job Location: LSF Logan Airport LLC - Boston, MA 02128 Education Level: High School Salary Range: $26.00 - $26.00 Hourly Job Shift: Any Job Category: Management Member of the BOH management team compensated on an hourly basis that assists the other managers with the shift execution of culinary and kitchen operations in a manner consistent with the Company's Core Values, policies, specifications, Food Safety & Sanitation, and quality assurance to promote the finest guest and employee experience. The KM models and acts in accordance with Legal Sea Foods policies and standards. DUTIES & RESPONSIBILITIES: In the absence of a senior BOH manager, leads restaurant BOH shift and BOH Department employees to ensure excellent restaurant operations including opening and closing duties. Handles employee relations issues/concerns and guest complaints during shift when the BOH manager on duty is not present. Assists with the staffing of the restaurant including participating in hiring process. Manages job assignments, break rotation and delegation of tasks during shift when manager on duty is not present. Responsible for necessary ordering of product in the absence of the BOH manager on duty. As opener/closer, responsible for compliance with all food safety and sanitation matters. Adheres to Company operational guidelines, including without limitation, food specifications, ticket time obligations, sanitation procedures, allergy procedures, food quality walkthroughs etc. Assists with the preparation/completion of paperwork required to operate the restaurant. Assists with recordkeeping duties in the restaurant including adding employees to systems, ensuring employees are punched in while performing work, and maintaining accurate employee personnel files. Responsible for following and enforcing Company standards, protocols and policies including, without limitation: safety, sanitation, and respectful workplace. Qualifications Must be proficient in all culinary stations and have achieved Lead Cook status (or equivalent). Must be articulate and well-versed in areas necessary to handle sanitation inspections/walk-throughs. Must be able to take direction and delegate well. Promotes a team atmosphere/works well on a team. Effective written and verbal communication skills as well as proficiency in systems utilized by the Company. Must be able to work with a computer and POS in order to handle shift-based timekeeping and other administrative responsibilities. Leads by example. Demonstrated good judgment. Availability to work nights, weekends and holidays. Ability to work in fast-paced environment. A satisfactory background check which includes criminal history. MINIMUM EDUCATION & TRAINING: Knowledgeable of allergy procedures. Must be ServeSafe and CPR-certified. Must have Guest Relations and Discrimination, Harassment and Retaliation Prevention Training. Must be knowledgeable of Legal Sea Foods menus. Must be knowledgeable of inventory and ordering systems. Must be knowledgeable of daily financial metrics and goals for execution purposes. Legal Sea Foods participates in the federal E-Verify program to confirm employment eligibility of all new hires. E-Verify is an online system that allows companies to determine the eligibility of their employees to work in the United States. All new hires will be required to complete Form I-9 and successfully participate in the E-Verify process. Legal Sea Foods began in 1950 as a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. Its here that the Legal name became synonymous with quality and freshness. In 1968, our first seafood restaurant opened, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word quickly spread. This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the commitment to freshness and quality endures: "If it isn't fresh, it isn't Legal!

Responsibilities

The Kitchen Manager leads the back-of-house operations during shifts, ensuring compliance with food safety and sanitation standards. They handle employee relations and assist with staffing and operational paperwork.