Kitchen Manager
Company: Curry Up Now
Location: La Jolla
Posted on: May 15, 2022
Job Description:
JOB TITLE: Kitchen Manager
REPORTS TO: General Manager/AGM or Manager on Duty, Corporate
Operations and/or Culinary Leader
DIRECT REPORTS: Leads kitchen/culinary staff, under direction of
Manager on Duty
COMPENSATION PACKAGE:
- Competitive wage in alignment with established compensation
metrics for the position and comparable to market trends
- 5 Days Paid Vacation (40 hours) accrued by pay period during
first year of employment. Available in year 2.
- Sick Leave (earned according to local/state/federal mandates by
location)
- Medical Insurance (Paid 50% by the company after 60-day
collaboration period)
- 100% Paid Dental Insurance
- 100% Paid Vision Insurance
- 100% Paid Off-The-Job Accident Insurance
- Cell Phone Reimbursement
- Commuter Benefits
- Maternity/Paternity Leave
- Free Shift Meals
- Discounted meals at all corporate-owned restaurants
KEY AREAS OF PERFORMANCE
- Culinary Excellence in Hospitality and Food Service, Execution
of Culinary Standards
- Kitchen equipment and tools knowledge
- Recipe Guidelines, Cooking, Food Prep
- Inventory/Purchasing/Ordering
- Special Events
- Maintenance/Cleanliness of Kitchen and Restaurant
SUPERVISORY REQUIREMENTS
- This position does have some supervisory requirements to
Kitchen Staff.
PHYSICAL DEMANDS
- Position will be required to participate in restaurant
operations (prolonged periods of standing, walking and/or assist
with food production or service) during critical operational
demands.
WORK ENVIRONMENT
- The environment within the restaurant may be subject to extreme
heat and wet, slippery floors, particularly in the food production
area. Care must be exercised to wear appropriate attire such as
skid resistant shoes.
The job description below is intended to describe the general
nature and level of work being performed by the employees assigned
to this position. It is not intended to be an exhaustive list of
all duties, responsibilities or tasks which may be required to be
performed in this position. The company may amend, change, or
modify the responsibilities and duties of this position to meet
business needs as necessary.
This job description does not constitute a contract for employment
and may be changed at the discretion of Company Leadership with or
without notice.
JOB DESCRIPTION
Position Summary
Responsible for overall performance of Culinary Operations in the
Restaurant. The Kitchen Manager is responsible for ensuring guest
satisfaction through excellent food quality, preparation, and
presentation. The Kitchen Manager will collaborate with the GM to
ensure the complete satisfaction of guests at the restaurant as a
result of the food being ordered, prepared and served within the
restaurant standards. This position contributes to the planning,
organization, and training necessary to achieve restaurant
objectives in food production, guest satisfaction, increased sales,
managed costs, employee retention, communication and awareness,
food quality, and compliance.
This position consistently demonstrates, as well as notifies
management to enforce, company policies, practices, and
procedures.
ESSENTIAL RESPONSIBILITIES
Sales and Profits
- Assists in sales projections, expense budgets, and
COG's
- Responsible for the control and management of food cost
monitoring and food waste
- Helps to control expenses by being mindful of product use,
waste, and inventory/ordering
- Identifies, evaluates and responds appropriately to labor
efficiency problems with the GM
- Monitors employee schedules, and helps to hold staff
accountable to appropriate in and out times, clocking in and out,
and ensuring breaks are taken appropriately and according to
law
Operations and Quality Standards
- Ensure the restaurant meets or exceed Operations and Quality
Standards at all times including but not limited to proper temp
logs, receiving logs of inventory, and food safety
documentation
- Performs meetings with kitchen staff at the restaurant on a
frequent basis to ensure all staff understands strengths and
developmental opportunities as they relate to quality standards.
Provides a summary of meetings to Corporate Leaders
- Assists the GM in completing and maintaining an accurate
assessment report for the restaurant on an ongoing basis, including
but not limited to labor reports, COG's, Food Quality, Guest
Satisfaction, Revenue Analysis, Open Projects, etc.
- Implements action plans handed down from the GM to rectify
negative assessments
- Ensures professional restaurant and consistent team image
through rigid adherence to restaurant cleanliness, uniforms, and
appearance standards
- Follows and enforces compliance with all brand and company
standards, company policies and procedures
- Acts as onsite manager to provide coverage when
necessary
- Liase with GM, AGM, and Bar Manager on all menu
offerings/changes/pricing. This includes coordination with
Events/Catering in producing and maintaining private and Catering
events offerings
Franchise Operations Standards
- Must be fully certified in Franchise Training
Standards/Franchise Training Program within 60 days of assuming
this role.
- Must be able and willing to travel, as needed, both locally and
nationally to assist in Franchise Training requirements.
- Support Franchise Training and New Restaurant Openings by
ensuring excellence in the kitchen.
- Must be confident in understanding, using, and deploying the
Playerlync Learning Management Platform
Hospitality, Culture, and Community Involvement
- Responds immediately to all customer issues to ensure guest
satisfaction has been achieved
- Checks with all staff daily to monitor employee and guest
satisfaction, interaction, and engagement for the
restaurant.
- Monitors progress of other team members' ability to invoke
positive change in the business
- Responsible for providing direction to the Staff with regards
to achieving the standard that is established in the Company
values
- Understands and is capable of telling the story of the
restaurant - how it was started, what it means and how it relates
to communities in which our restaurants are located
- Identifies opportunities for partnerships with local
organizations and passes along to GM
- Promotes corporate citizenship and social responsibility
Recruiting and Retention
- Has some responsibility in staffing, training, retention and
turnover for all kitchen staff
- Maintains staffing according to budgeted levels
- Helps to forecast all staffing needs with the GM and
HR.
- Works collaboratively with the GM and HR to create and maintain
plans for developing internal candidates for promotion
- Conducts interviews to assist with store level
staffing
- Assists HR in all retention practices
Training
- Conducts training with new staff, existing staff, Franchise
Operators, and others on all products, processes, and procedures;
assists in training on new products and refresher training as
necessary
- Assists other certified trainers with staff in changes in
company policy or procedures
- Aids staff in identifying potential problems and develop
solutions
- Ensures proper training of Trainees and monitors effectiveness
of designated training
People Development
- Must identify and develop one future leader each quarter by
cross-training into a new and/or leadership capacity. Every
90-days, someone should be getting promoted within your
restaurant.
- Develops managerial and leadership abilities of restaurant
staff and within themselves
- Reinforces Company Core Values consistently
- Conducts meetings with restaurant management and staff team on
a regular basis
- Assist HR and the GM to conduct performance development reviews
on staff and collaborates with HR on the staff members individual
development plans (IDP).
- Provides coaching and feedback on an on-going basis; develops
coaching skills often
- Demonstrates positive workplace practices according to Company
values
Employee Relations
- Accurately and consistently documents performance
appropriately
- Responsible for following the approved termination process as
outlined in the Employee Handbook
- Uses consistent practices in managing performance problems.
Holds everyone accountable
- Conducts investigations as required for cash, harassment or any
unfair employment practice claim. Requests assistance from GM and
HR as needed for advice
- Identifies, evaluates and responds appropriately to labor
efficiency problems
- Works with service and culinary management team to define
potential issues/problems and assist the restaurant management team
in building solutions
Policies and Procedures
- Ensures compliance on procedure outlined in all Company
reference manuals
- Ensures compliance on company cash control, and safety and
security policy
- Ensures accidents and incidents are reported to HR in a timely
manner
- Monitors procedures for resolving Health Department violations
promptly
- Helps to monitor employee files and timecard records in
accordance with company policy
- Monitors compliance with all Equal Employment Opportunity and
labor laws (state/federal)
- Ensures compliance with HR/Financial Audits
Administration
- Completes all timecard edits and completes DAILY logs of
operational summaries. Scans all proper forms, including timecard
edit forms to HR upon completion DAILY.
- Reviews all company generated reports with GM to ensure that
proper control and performance is being maintained
- Researches and processes invoices in a timely manner using
PlateIQ (All invoices MUST be in and approved by Wednesday
weekly)
- Provides and maintains monthly calendars of events, meetings,
and store requirements
- Processes Payroll information with the GM in a timely
manner
- Checks e-mail and Glip 3 times per day and responds to ALL
inquiries appropriately. Once at the beginning of your shift, once
in the middle of your shift, and once prior to leaving.
Summary of Essential Responsibilities
- Actively participates and encourages Staff teams' involvement
in Brand sponsored activities
- Willingly assists others without being asked
- Prepares and interprets financial and operational reports and
schedules, analyzes data and develops solutions to ensure operating
goals are achieved
- Achieves controllable profit and flow thru goals by overseeing
all controllable costs and taking the appropriate corrective action
to achieve the desired result
- Ensures timely implementation, training and ongoing execution
of all company initiatives and marketing promotions
- Develops employees through training programs, individual
development plans and assignments; provides coaching and
constructive feedback to employees as needed
- Ensures all equipment and facilities are in compliance with
Brand Standards and all government regulations and takes corrective
action when required
- Attracts, hires, and retains the best talent to meet staffing
requirements and guest service standards at each store in the
region
- Proactively handles employee relations issues and deviations
from Brand Standards; involves the Corporate Operations Leader and
HR as appropriate to resolve issues
- Develops and executes the local store marketing plan to build
relationships with civic, business, school, and professional
organizations to drive sales and guest counts
- Monitors that proper security procedures are in place to
protect employees, guests and company assets
- Enforces sanitary practices for food handling, general
cleanliness and maintenance of kitchen, dining areas and
restrooms
- Works to create and maintain an enjoyable and respectful
environment for our guests and employees
- Maintains compliance with all employer's employment policies
and Brand Standards to include all state, local and federal
regulations
- Follows management cash handling, inventory and other
operational procedures as outlined by company standard operating
procedures
- Maintains & implements a strong commitment to guest
satisfaction
- Completes all other tasks and duties as assigned.
POSITION QUALIFICATIONS
At least 1-3 years experience cooking and leading in a restaurant
kitchen
Demonstrated success in culinary excellence and food service
hospitality
Knowledge of OSHA and EEOC regulations, restaurant/food safety
procedures
Point of Sale (POS) knowledge/skills preferred
Ability to successfully perform all job duties of the Line
Cook/Prep Cook role
Manager Food Safety/Food Handler certification required
Strong organizational skills with excellent oral and written
communication skills and the ability to communicate with guests,
staff, and management.
Ability to communicate effectively, both orally and in writing, in
the English language, Spanish speaking abilities preferred.
Possesses basic math skill (add, subtract, multiply, divide)
Places a value on diversity, community, and shows respect for
others
Proven ability to problem solve and handle high stress
situations
Must be prepared to multitask in accordance with the demands of the
business
Ability to identify and anticipate opportunities and implement
corrective action steps
Ability to work weekends, holidays, and eveningsPI174680447
Keywords: Curry Up Now, San Diego , Kitchen Manager, Hospitality & Tourism , La Jolla, California
Didn't find what you're looking for? Search again!
Loading more jobs...
