Kitchen Manager

Job DescriptionJob DescriptionAs kitchen manager your job is to lead employees to succeed and exceed ourexpectations. The job requires knowledge and organization of many details. Leadingapproximately 25 people is no easy task. You set the tone for the rest of the staff.The tone should be a combination hard work and fun. If successful then respect willfollow. As you succeed you are to identify talent that can be promoted to a job withmore responsibility. The following is only a broad guideline to your duties asKitchen Manager. It is your responsibility to use your talents to define your duties ina more specific manner. Always stay in communication with your General Manager.Schedule regular monthly meetings with key BOH employees, discuss potentialproblems and improvements. Promote innovative thought and problem solving.People by nature seek influence and have a desire to be involved in decisions relevantto their jobs. Think outside the box, be creative and have fun.Kitchen Procurement1. Ensure that food, beverage, and produce procurement is of quality andcomplies with Mellow Mushroom specifications.2. Look for ways to improve food quality w/out significantly adding tooverall food costs.3. Ensure that food costs are not above standards set forth byManagement.4. Ensure that paper goods costs are monitored.5. Establish proper Par levels to ensure that we do not unnecessarily runout of all kitchen items e.g. Coke products, Paper products, limes lemons etc.6.Verify with vendors costs of delivered goods is actual established price.7. Make certain that we are advised of price changes e.g. cheese8. Organize Kitchen paperwork e.g. par sheets ordering info etc. in amanner that anyone can perform functions in your absence.9. Spot Inventory should be done on each Monday a.m. for orderingpurposes. It should also be done Monday a.m. on the last day of the month andentered into the computer by the following Wednesday.Kitchen Food Production10. Make certain there is a competent leader on the clock at all times.Someone who shares our interests e.g. labor costs/ no bullshiting on the clock11. Review orders and make sure kitchen/FOH employees are ringing initems correctly @ the right price. E.g. pies, salad add-ons etc.12. Ensure that portion controls are in place in order to aid in food costs.Prep13. Make certain that BOH employees know the recipes for sauce, propermethods for dough trays etc.14. Dough par levels should be established to reflect sales levels w/ a safetyfactor for unpredictable hits.15. Be sure to rotate inventory to avoid waste and poor quality.16. Make certain all prepped items are being initialed, dated, and preparedaccording to our specifications e.g. onions and peppers sliced properly,romaine lettuce washed and cut.Communication17. Ensure that Hoagies, Salads, and Pizzas are being produced in anexpeditious manner.18. Make certain that there is coordination on tickets between people onthe pizza line .e.g. large tickets are produced as a group. E.g. Mega veggies aremade before cheese pizzas.19. Expedite-Make certain that there is a shift leader or manager or anemployee with the communication and organizational skills necessary to ensurethat food items are sent out correctly- e.g. ticket times, overall appearance andaccuracy of the food.20. Tickets that identify parties of six or more require ownership fromsomeone on the pizza line. This means that the owner expedites the ticket at allstations to ensure the food comes out at the same time with no mistakes. This isvery important @lunch.21. Try to invent menu items that would be approved that are notcurrently on the menu e.g. Portobello pizza, stuffed mushrooms. At least one amonth for all stations. (Salad, hoagie, and pizza.)Training22. Try to make sure that each BOH employee is proficient at productionof all food. Our training must work in both directions. Pizza- Grill and Grill toPizza. If incapable of learning our methods and procedures then terminate.23. It is your responsibility to personally train new hires. Do not schedulea new hire to work when you are not in the kitchen. Develop a training programthat certifies employees. Periodically grade each kitchen employee on theirwork. Speed, accuracy, presentation, and menu knowledge.Kitchen Cleanliness24. Be prepared for the Health inspector at any time. Know the violationsthat are critical and identified by an asterisk on Form DBPR HR 5022-015.Check online for updates. We must be compliant at all times!25. Kitchen should always be in a situation where if the Health inspectorshould arrive that we would pass w/out any major problems.26. Ensure that daily deep cleaning tasks are enacted e.g. Sunday morninggrill hood.27. Coolers and freezers are properly clean at all times.28. Make sure that work areas are clean of food scraps. Grill Saladareas especially.29. Make certain that kitchen areas visible to the floor (customers areswept and free of food products.Dish Pit30. Ensure that there is always salt in the softener. Purchased @ Costco.31.Dishwasher needs to be clean of food, screen needs to be cleaned ofdebris frequently during shifts.32.Dishwasher always needs to have proper level of Chemicals available.33.Stainless Steel needs to be cleaned by area on a weekly basis e.g. Pizzaline 1st week34.Prep Areas clean and sanitized after use e.g. meat slicerWash hands oftenWash hands oftenWash hands oftenKitchen Culture35.Make certain that BOH employees understand the open KitchenEnvironment. They are entertainers to the customers. Appearance is importantsmile often.36.Urgency is important while having fun @ the same time.37.Make certain the proper people are scheduled and in the right stations.

Created: 2025-03-11