11 hours
2017-12-132018-01-12

Kitchen Manager

HAWKERS Asian Street Fare
Saint Petersburg, FL 32205

Major Purpose:


To act as a senior operations manager who is responsible for supporting the mission, vision, and values of Hawkers Asian Street Fare through all that he/she does in their role every day. The Kitchen Manager will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company while developing restaurant staff.   The Kitchen Manager is responsible for overseeing shift operations by managing food quality, shift execution, ticket times, food quality and productivity on the shift.  The Kitchen Manager is also responsible for running an assigned work group within the kitchen.  The Kitchen Manager has contributory financial responsibility for food costs, labor costs, kitchen repair and maintenance and supplies for the kitchen. 


 


Major Responsibilities:



  • Maintains food quality standards for the restaurant.  Oversees all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards

  • Conducts daily line checks, food reviews, and recipes of the day.  Ensures that clear feedback is provided to the entire kitchen team, including staff and management

  • Conducts daily pre-service meetings

  • Provides immediate feedback to staff on food quality, execution and presentation as items are produced and serves as the last line of defense against sub standard quality items

  • Ensures that target tickets times are consistently achieved while maintaining food quality standards

  • Personally assists the staff in any kitchen area or station as needed to achieve the operational benchmarks of food quality, production times and guest satisfaction

  • Conducts regular detailed line checks per shift

  • Responsible for maintaining all kitchen equipment and storage areas in a clean, like new condition

  • Responsible for managing ongoing repairs, maintenance, and programs

  • Conducts monthly housekeeping, food safety, sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis

  • Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits and training staff on proper sanitation guidelines

  • Ensures adherence to food safety, sanitation and storage practices, through proper training and supervision

  • To directly assist the General Manager in meeting or exceed established sales, revenue, and profitability

  • Work directly with vendors to ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness

  • Maintain safe working conditions as required by OSHA and federal, state and local governing bodies

  • Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale

  • Ability to perform the duties and responsibilities of all positions at the restaurant is proficient in performing such duties, and through instruction and supervision, trains and develops both managers and hourly employees

  • Regularly counsels and coaches employees, and has the authority to suspend employees pending review of the situation by the General Manager, or discharge an employee immediately for instances of serious misconduct as defined in the Employee Handbook

  • Along with the General Manager evaluates staff with formal evaluations

  • Executes effectively and trains other managers as applicable to use the Daily Shift Card and Red Book

  • Ensures maintenance of a safe and harassment-free workplace

  • Takes quick and responsible action in solving problems and able to use reason when dealing with disciplinary issues



 


Additional Responsibilities:



  • Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines

  • Manages assigned staff, including scheduling, development, performance feedback and discipline

  • Responsible for the ongoing training, professional development and validation of management, trainees, and staff members through one on one development, coaching, quizzing and certifications

  • Accurately maintains all staff files with appropriate, quizzes, certifications, documentation and all necessary legal documents

  • Communicates to management ensuring effective and efficient operations without issue

  • Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback

  • Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication with fair and caring schedules and workgroup leadership

  • Ensures compliance with Federal, local, and state laws, company policies and procedures



 


Authority:


The Kitchen Manager acts within Company policy and applicable federal, state and local legislation to do whatever is necessary to carry out the mission of the Company; however, without the approval of the Director of Operations may not:



  • Neither commits the Company to any budgeted expenditure in excess of $500 nor sign any lease contracts or legal agreement

  • Dispose of any capital asset

  • Revise the organizational structure of any department/area

  • Enter into a relationship with any employee, which may have or appear to have an adverse effect upon his/her, ability to carry out his/her responsibilities



 


Requirements:



  • At least 1 year of kitchen management experience in a like and similar position

  • Experience working in a restaurant with an Asian influence a plus

  • Relocatability preferred

  • Solid track record of success in previous assignments demonstrating upward career tracking

  • Strong communication skills

  • Strong leadership skills

  • Culinary school background a plus

  • Proficient computer skills (inventory tracking and scheduling)

  • Ability to speak and understand Spanish a plus

  • Ability to communicate effectively with all levels of management

  • Ability to work well under pressure in a fast paced, dynamic environment

  • Ability to multitask and prioritize effectively

  • Ability to effectively manage teams as well as work effectively as part of a team

  • Passion for providing excellent service and quality



Additional Requirements:



  • Must be able to continuously see. Must be able to frequently stand, walk, view computer monitors, give & receive oral communication, bend, squat, reach above shoulder level, and discern color. Must be able to occasionally sit, type, and make fine discriminations in sound

  • Must be able to regularly lift/carry up to 20 lbs.; occasionally lift/carry up to 50 lbs.

  • Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis

  • Must be able to tolerate exposure to extreme temperatures and temperature changes



 


Staff / Budgetary Responsibilities:


The Kitchen Manager will oversee a staff up to 20 employees which may include other management personnel. The Kitchen Manager will assist in overseeing revenue operations in excess of one million dollars. 

)

Categories

  • Hospitality

Before you go...

Our free job seeker tools include alerts for new jobs, saving your favorites, optimized job matching, and more! Just enter your email below.

Share this job:

Kitchen Manager

HAWKERS Asian Street Fare
Saint Petersburg, FL 32205

Share this job

Kitchen Manager

HAWKERS Asian Street Fare
Saint Petersburg, FL
US

Separate email addresses with commas

Enter valid email address for sender.

Join us to start saving your Favorite Jobs!

Sign In Create Account
Powered ByCareerCast