Kitchen Manager

at  Mothers Market Kitchen Inc

QUALIFICATION GUIDELINES

Any combination equivalent to, but not limited to, the following:

Training/Education:

• Must have previous experience in Back of House and Kitchen

Knowledge of:

• Cooking techniques used for cold and hot food preparation;
• Health codes applicable to food service;
• Proper food storage, rotation and cleaning techniques;
• Use of commercial kitchen equipment.
• Leading a team in a fast paced environment

Ability to:

• Accurately & easily communicate standards & cooking methods to staff, give/speak orders & in a clear manner
• Have attention to detail such as food standards, costs, safety, etc.

• Must be able to read and understand recipe’s in English. Must have verbal

  Proficiency of the English Language, and be able to read and write English at a basic level

• Read, understand and follow recipes

• Work in an accurate manner in a fast-paced environment
• Communicate with supervisors and co-workers in a manner able to be understood
• Maintain a clean and safe environment for coworkers and customers
• Comply with company standards and directives.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

• Stand for long periods of time (up to 8 hours);
• Push, carry and lift large equipment and supplies up to 50 pounds; up to 100 times
• Use carts and dollies to carry product from coolers to work station
• Bend, stoop and kneel to retrieve food preparation items;
• Extend arms overhead and reach for products and boxes;
• Work both inside and outside in wet and/or dry, hot and/or cold conditions;
• Perform multiple tasks in a fast-paced environment;
• Comply with health code requirements.

SPECIAL REQUIREMENTS:

• Must be available to work various shifts as needed;
• Must be available to work at all store locations as needed.
  This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership

• Responsible for the overall operations for the back of house and kitchen area of a restaurant
• Purchase food and stock
• Provides professional leadership and direction to kitchen personnel
• Makes sure everyone is trained on proper food preparation and kitchen safety techniques
• Ensures the companies standards are upheld: food looks good and is cooked properly, proportions are correct, and it is cooked and served correctly and quickly
• Makes sure that the kitchen is properly cleaned on a regular schedule
• Makes sure food is disposed of properly and the kitchen meets all sanitary standards
• Keeps tabs on food cost, waste and employee hours doing their best to optimize profit for their company and create the best dining experience possible for customers
• Maintains inventory
• Maintains a safe, orderly, and clean kitchen
• Assist with menu planning, such as daily chef special
• Other duties as assigned