Session Taco Delmar

Job Summary:

The Kitchen Manager is an energetic leader responsible for all kitchen functions including but not limited to food inventory and ordering, preparation, and maintenance of quality standards, sanitation and cleanliness, hiring, and training of employees in methods of cooking, preparation, portion, cost control, sanitation and cleanliness.

Duties and Responsibilities:

• Develop and maintain a comprehensive knowledge and understanding of MTJ and its standards, procedures, products and services
• Manage and oversee the kitchen operations working closely with the GM to ensure the overall success of the restaurant
• Complete food inventories and place food orders effectively and in a timely manner
• Check the quantity and quality of received products as well as ensure that deliveries are performed in accordance with MTJ receiving policies and procedures
• Ensure that all food and products are consistently prepared and served according to MTJ’s recipes, portioning, cooking and serving standards
• Check and maintain proper food handling and refrigeration temperature control points
• Monitor sanitation practices to ensure that employees follow standards and regulations
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
• Create a well thought out schedule for the BOH staff in a timely manner 
• Effectively meet labor cost objectives 
• Assess BOH staffing needs and recruit staff
• Responsible for interviewing and hiring BOH staff, resolve BOH personnel problems, make BOH termination decisions, and evaluate employee performance
• Administer prompt, fair, and consistent corrective action for any violations of company policies, rules and procedures involving BOH staff
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection
• Identify maintenance needs in the kitchen and report those needs through the proper channels as soon as possible
• Attend and contribute constructively to weekly manager meetings
• Embrace the teamwork philosophy of MTJ by coordinating and assisting fellow employees to meet guests’ needs and support the operation of the restaurant

Qualities of a KM:

• Strong leadership, motivational and people skills
• Experience doing inventory and placing orders

• Ability to communicate openly and clearly
• Ability to keep calm under pressure
• Friendly and energetic demeanor and personality
• Critical thinking and problem solving skills
• Computer literacy, including strong knowledge of POS systems and familiarity with scheduling software
• Team player

Requirements:

• Prior kitchen management or shift lead experience, at least 2 years cooking experience

• Read and understand English language

• Achieve a passing score on the ServSafe exam
• Clean and hygienic appearance
• Ability to work nights, weekends, and holidays
• Ability to stand, walk, bend etc for extended periods and lift up to 40 pounds

• Ability to work in hot or cold temperatures
• Expected to work 45-50 hours per week