Kitchen Manager Job at RO Hospitality
In combination with the FOH and BOH mgmt team and R.O. Hospitality’s stated policies & procedures, the following responsibilities are expected of the Kitchen Manager:
Strategic Operations:
- Achieve profitability and performance goals set by R.O. Hospitality
- Establish and achieve performance goals/metrics that profitably grow the business while strengthening CFB's core brand and hospitality-focused culture
- Build a culture that adheres to R.O. Hospitality's values, performance standards
Restaurant Operations:
- Ensure kitchen readiness at 3:50pm before service begins
- Prepare all necessary food items in appropriate quantities
- Mise all necessary service items (i.e., sani buckets, utensils)
- Receive and store all necessary product properly
- Communicate specials, lows/86’s, and anything affecting a night’s service
- Ensure and maintain proper inventory controls
- Receive, store, purchase, and account for all edibles and daytime deliveries (wine, etc…) in accordance with proper procedure
- Maintain and clean kitchen equipment
BOH Human Resources & Staff:
- Train/Educate staff on kitchen procedures, food knowledge, sanitation guidelines, safety
- Manage acceptable labor cost through effective scheduling and planning
- Exert independent discretion to hire, fire, discipline, assign & direct work to, and recommend promotion of BOH line employees
Menu & Culinary:
- Maintain food quality standards
- Produce menu items & specials true to culinary vision, standards, and methods
- Maintain acceptable C.O.G.S.
Dish Pit & Cleaning:
- Maintain DOH-approved cleanliness in the kitchen, dish pit, dumpster & bar
Above all else, the Kitchen Manager is expected to maintain the standards of cleanliness, efficiency, food quality and general professionalism as set forth by the EC.
$50,000 starting salary, increasing according to experience and aptitude
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