Zippy's Regional Kitchen Manager at Zippy's

Honolulu, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jun, 26

Salary

95000.0

Posted On

01 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation, Employee Training, Cost Control, Quality Standards, Leadership, Communication, Problem-Solving, Team Building, Planning, Organizational Skills, Analytical Skills, Customer Service, Interpersonal Skills, Time Management, Decision-Making

Industry

Food & Beverages

Description

Description POSITION SUMMARY: This position is responsible for all kitchen functions, including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, and employee training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Provides professional leadership and direction to kitchen personnel. Ensures that food preparation and presentation meet R&D specifications and commitment to quality and consistency. Maintains a safe, organized, and sanitary kitchen. ESSENTIAL FUNCTIONS: Promote, work, and act in a manner consistent with the mission of Zippy's Ka Hana Pono Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hood, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Estimate amounts of costs of required supplies, such as food and ingredients. Control food costs and usage by following proper FIFO of products from storage areas, produce storage procedures, standard recipes and waste control procedures. Instruct cooks or other workers in the preparation, cooking, garnishing, or preparation of food. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Inspect supplies, equipment, or work areas to ensure conformance to established standards Order food, equipment, or work areas to ensure conformance to established standards. Ensure all products are ordered according to predetermined specifications and received in the correct unit count and condition. Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Check the quantity and quality of received products. Plan, direct, or supervise multiple kitchens or restaurants' food preparation or cooking activities. Coordinate planning, budgeting, or purchasing for all the food operations. Oversee and ensure that restaurant policies regarding personnel are followed and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials. Demonstrate new cooking techniques or equipment to staff. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Prepare all required paperwork, including forms and schedules, in an organized and timely manner. Attend all scheduled employee and company meetings and offer suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. OTHER FUNCTIONS: May perform various other duties as assigned. COMPETENCIES: Balance Stakeholders - Anticipating and balancing the needs of multiple stakeholders. Strategic Mindset - Seeing ahead to future possibilities and translating them into breakthrough strategies Collaborates - Building partnerships and working collaboratively with others to meet shared objectives Interpersonal Savvy - Relating openly and comfortably with diverse groups of people Build Networks - Effectively building formal and informal relationship networks inside and outside the organization Attracts Top Talent - Attracting and selecting the best talent to meet current and future business needs Requirements QUALIFICATIONS: Scheduling: Available for work on any day of the week or shift; typically, this position enjoys a five-day work week with regular days off Some inter-island and mainland travel may be required Physical Ability: Able to lift 10pounds frequently, occasionally lifting up to 60 pounds Wrist and hand motions; standing and/or walking up to 9 hours; reaching, bending, and squatting frequently; pushing and pulling frequently Mental Ability: Wrist and hand motions; standing and/or walking up to 9 hours; reaching, bending, and squatting frequently; pushing and pulling frequently Strong customer service skills required; sees operations through the customer lens Knows employees are the first market Pre-Employment Requirements: Must pass a drug screening test Must pass pre-employment physical Must also have passed a TB test within two years of start date with skin test Environmental Conditions: Able to work in temperatures ranging from 0 degrees to 95 degrees Around equipment that generates smoke as a by-product of cooking food Education: College degree preferred High school education or G.E.D. required Experience: Three or more years of experience in varied kitchen positions with progressive leadership and management responsibilities. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, knives and dish machines. Desired Skills: Good communication (oral and written) and listening skills Good interpersonal skills (ability to develop interdependent relationships) Self-development skills (desire and ability to learn) Training/coaching skills (ability to develop competencies in people) Planning skills (ability to set short-term, mid-term and long term goals, measures, activities, and time frames) Organizational skills (ability to coordinate multiple tasks/activities, ensure smooth and balanced workflow, and meet due dates); good time management skills and habits Problem-solving/decision-making skills (ability to handle operational, staff, and customer problems on a timely basis); sees problems as opportunities for growth; is persistence in resolving an issue Team building skills (ability to get team members to work cooperatively and collaboratively) Analytical skills (ability to understand numerical reports and connect them to actions to take to make improvements) Desired Attributes: Self-awareness (willingness to identify areas in need of improvement) • Self-directedness (initiative and proactivity) Self-responsibility (accountable for oneself) Action-oriented (exercising initiative to implement, follow up and follow through) Willingness to change Disclaimer: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

Responsibilities

The Regional Kitchen Manager is responsible for overseeing all kitchen functions, including food purchasing, preparation, and maintaining quality standards. They provide leadership to kitchen personnel and ensure compliance with sanitation and cleanliness regulations.