Kitchen Manager - Chicago, IL
Summary of Position:
Salary: Negotiable based on experience
Hours: 6 am to 4pm, 5 days/week (50 hours/week)
Location: 9500 S. Stony Island, Chicago, IL 60617
The Kitchen Manager is responsible for the overall management of a fast-casual concept including all kitchen functions, but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, food preparation, maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Manager reports to the owner.
Duties & Responsibilities:
Qualifications:
A minimum of 2 years of experience in fast food or fast-casual concept and 6 months experience in a similar capacity in varied kitchen positions including food preparation, line cook, fry cook and expediter.
To Apply:
Please send email with resume to [email protected].
Salary: Negotiable based on experience
Hours: 6 am to 4pm, 5 days/week (50 hours/week)
Location: 9500 S. Stony Island, Chicago, IL 60617
The Kitchen Manager is responsible for the overall management of a fast-casual concept including all kitchen functions, but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, food preparation, maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Manager reports to the owner.
Duties & Responsibilities:
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Responsible for ordering all store supplies and food products according to predetermined product specifications and receiving in correct unit count and condition. Deliveries must be received in accordance with the restaurant’s receiving policies and procedures.
- Determine food cost of current and future menu items, control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
- Fill in where needed to ensure guest service standards and efficient operations.
- Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Establish routine and non-routine cleaning schedules and 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.
- Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Prepare all required paperwork, reports and schedules in an organized and timely manner.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Schedule labor as required 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.
- Responsible for training kitchen personnel in cleanliness and sanitation practices.
Qualifications:
A minimum of 2 years of experience in fast food or fast-casual concept and 6 months experience in a similar capacity in varied kitchen positions including food preparation, line cook, fry cook and expediter.
- Food Sanitation Manager License.
- Ability to correctly scale recipes to different batch sizes.
- Computer literate – Microsoft Office Suite.
- Strong leadership skills.
- Possess strong organizational and decision-making skills.
- Work well in fast-paced setting.
- Must be able to communicate clearly and effectively and work well within a team environment.
- 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.
- Must have exceptional hygiene and grooming habits.
To Apply:
Please send email with resume to [email protected].