Bosselman Enterprises
Kitchen Manager – Bosselman Enterprises
Salary: $50,000 – $60,000 annually (DEQ).
Benefits
Paid vacation
401(k) and matching contributions
Health, dental and vision insurance
Short and long-term disability insurance
Life insurance
A clearly defined path for growth
On-demand pay with PayActiv (access to earned but not yet paid wages)
And much more!
Responsibilities The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, inventory management, preparation, food safety, and maintenance of quality standards; sanitation and cleanliness; training employees in cooking methods, preparation, plate presentation, portion and cost control.
Hire, onboard, orient, train, supervise, handle daily missed punches and annual reviews, approve payroll, and motivate Team Members.
Effectively manage employee-relations issues, including the use of corrective action measures when necessary.
Train Team Members on clear expectations of kitchen conduct and service.
Ensure the kitchen operates to company expectations with regard to operational processes and procedures, setting the standard for excellence in the restaurant.
Check and maintain proper food holding and refrigeration temperature control points.
Direct the safety program for accident prevention and manage employee injury/illness reporting; provide safety training in first aid, lifting, carrying, handling hazardous material, and equipment.
Coordinate all maintenance issues with the General Manager and arrange for preventive maintenance or repair on restaurant equipment and kitchen as necessary.
Monitor and implement janitorial and sanitation standards, including cleaning of the entire kitchen; maintain appropriate cleaning schedules for floors, mats, walls, hoods, ceiling, other equipment, and food storage areas.
Preserve the integrity and value of food by overseeing all kitchen Team Members handling and preparation and through proper ordering, rotation, and defrosting procedures.
Monitor food preparation to ensure the freshness and quality of food served.
Ensure kitchen Team Members have the tools necessary to perform their jobs.
Conduct regular departmental meetings.
Ensure daily sidework is completed by staff and verified by management before the end of shift.
Report for work in a timely manner as scheduled.
Financial Responsibilities
Conduct monthly food inventory and utilize reporting within inventory software to correct variance issues and report them to the General Manager.
Implement strategies to exceed budgetary expectations regarding operational costs.
Manage salary/wage administration meetings for budgeted labor as required by anticipated business activity while ensuring all positions are staffed and labor costs, including food, beverage, and labor objectives, are met.
Additional Job Duties
Assist in other duties as assigned.
Supervisory Responsibilities Directly supervise 15 or more employees.
Education, Experience and Job Qualifications
Three to six years of high-volume restaurant experience.
One to two years of management experience.
Serv‑Safe Certified.
Minimum Qualifications
Strong culinary aptitude from work and/or educational experiences.
Strong adherence to designated specifications, recipes, and procedures.
Highly motivated, organized, and able to handle multiple priorities while meeting deadlines.
Operate under minimal supervision.
Strong attention to detail.
Conduct oneself in a professional and respectful manner at all times.
Maintain a positive, enthusiastic attitude.
Flexible with the ability to adapt to change when required.
Strong interpersonal communication skills.
Maintain confidentiality of all trade secrets, including recipes, policies, and procedures.
Well groomed and properly attired.
Work a minimum of 50 hours per week.
Work special events, holidays, and weekends.
Have reliable transportation and phone.
Communicate in English (if applicable).
Able and willing to work cooperatively with other team members.
Physical Requirements
The employee must occasionally lift and/or move up to 50 lbs. While performing the duties, the employee is required to stand for long periods, frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear, occasionally sit, climb or balance, stoop, kneel, crouch or crawl.
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Benefits
Paid vacation
401(k) and matching contributions
Health, dental and vision insurance
Short and long-term disability insurance
Life insurance
A clearly defined path for growth
On-demand pay with PayActiv (access to earned but not yet paid wages)
And much more!
Responsibilities The Kitchen Manager is directly responsible for all kitchen functions including food purchasing, inventory management, preparation, food safety, and maintenance of quality standards; sanitation and cleanliness; training employees in cooking methods, preparation, plate presentation, portion and cost control.
Hire, onboard, orient, train, supervise, handle daily missed punches and annual reviews, approve payroll, and motivate Team Members.
Effectively manage employee-relations issues, including the use of corrective action measures when necessary.
Train Team Members on clear expectations of kitchen conduct and service.
Ensure the kitchen operates to company expectations with regard to operational processes and procedures, setting the standard for excellence in the restaurant.
Check and maintain proper food holding and refrigeration temperature control points.
Direct the safety program for accident prevention and manage employee injury/illness reporting; provide safety training in first aid, lifting, carrying, handling hazardous material, and equipment.
Coordinate all maintenance issues with the General Manager and arrange for preventive maintenance or repair on restaurant equipment and kitchen as necessary.
Monitor and implement janitorial and sanitation standards, including cleaning of the entire kitchen; maintain appropriate cleaning schedules for floors, mats, walls, hoods, ceiling, other equipment, and food storage areas.
Preserve the integrity and value of food by overseeing all kitchen Team Members handling and preparation and through proper ordering, rotation, and defrosting procedures.
Monitor food preparation to ensure the freshness and quality of food served.
Ensure kitchen Team Members have the tools necessary to perform their jobs.
Conduct regular departmental meetings.
Ensure daily sidework is completed by staff and verified by management before the end of shift.
Report for work in a timely manner as scheduled.
Financial Responsibilities
Conduct monthly food inventory and utilize reporting within inventory software to correct variance issues and report them to the General Manager.
Implement strategies to exceed budgetary expectations regarding operational costs.
Manage salary/wage administration meetings for budgeted labor as required by anticipated business activity while ensuring all positions are staffed and labor costs, including food, beverage, and labor objectives, are met.
Additional Job Duties
Assist in other duties as assigned.
Supervisory Responsibilities Directly supervise 15 or more employees.
Education, Experience and Job Qualifications
Three to six years of high-volume restaurant experience.
One to two years of management experience.
Serv‑Safe Certified.
Minimum Qualifications
Strong culinary aptitude from work and/or educational experiences.
Strong adherence to designated specifications, recipes, and procedures.
Highly motivated, organized, and able to handle multiple priorities while meeting deadlines.
Operate under minimal supervision.
Strong attention to detail.
Conduct oneself in a professional and respectful manner at all times.
Maintain a positive, enthusiastic attitude.
Flexible with the ability to adapt to change when required.
Strong interpersonal communication skills.
Maintain confidentiality of all trade secrets, including recipes, policies, and procedures.
Well groomed and properly attired.
Work a minimum of 50 hours per week.
Work special events, holidays, and weekends.
Have reliable transportation and phone.
Communicate in English (if applicable).
Able and willing to work cooperatively with other team members.
Physical Requirements
The employee must occasionally lift and/or move up to 50 lbs. While performing the duties, the employee is required to stand for long periods, frequently walk, use hands and fingers, handle or feel, reach with hands and arms, talk and hear, occasionally sit, climb or balance, stoop, kneel, crouch or crawl.
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