Kitchen Manager – Fast Casual Restaurant

Mike Callaway Food/Beverage/Hospitality, Management

  • Full Time
  • Lakeland, Florida
  • Applications have closed
  • Salary: $35,000 Salary

Website Black & Brew

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Summary of Position:

Directly responsible for all kitchen functions to include: food purchasing and receiving, seasonal menu innovation, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, and food safety.

Duties & Responsibilities :
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Assist GM in making employment and termination decisions including interviewing, hiring and evaluations.
Develop and cost recipes for seasonal menu rotations each quarter.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training of all restaurant personnel in cleanliness, sanitation, and food safety practices.
Provide safety training in first aid, lifting and carrying objects and handling hazardous materials.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure food safety standards are being adhered to in all areas of the restaurant.
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
Control labor cost by monitoring business volume and adjusting scheduled labor.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed in a timely manner.
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.
Responsible for developing and maintaining administrative and operational systems and checklists.
Maintain positive working relationships with vendors.
Pick up product from vendors as needed.
Foster good working relationships among staff in order to ensure cooperation and respect in all areas of the restaurant.
Conduct monthly supervisory meetings for BOH leadership.
Foster the Black & Brew employee culture, embody our values and communicate the corporate vision.
Perform other responsibilities and duties determined by G.M.

High School Diploma or Equivalent
2 Years Food Service Management or High Level Supervisory Experience
High Level Leader
Proficient in Microsoft Office
Able to stand for extended periods of time
Able to reach, bend, stoop and frequently lift 50 lbs