Restaurant Kitchen Manager

Job Description Description With limited supervision, your role is to support the back-of-house team members and food and beverage director, within a specific restaurant, through maintenance of restaurant kitchen standards, and strive to achieve overall quality and consistency on a daily basis. This role should be a leader with a coaching attitude in helping the restaurant management team and team members run efficient back-of-house operations.

POSITION DETAILS

Maintain high employment quality standards consistent with Valley Hospitality policies Assist in set ups for the opening crew in the kitchen Check schedule for in-coming team members Adhere and coach security procedures Check out the close from night before Review inventory on a daily basis Prepare to receive orders Keep track of self-life adherence Check temps on freezer, dish machine and refrigeration units before prepping Knowledge of the flavor profile and specifications of menu items Follow recipe cards with no compromise Review the daily sanitation checklist and conduct the checks Conduct daily health inspections Adhere to sanitation, temperature and food safety standards Conduct daily health inspections Work the flow of the tickets to ensure good cook times

MINIMUM REQUIREMENTS

Must be able and willing to work a flexible schedule Legal authorization to work in the United States Minimum 18 years of age

PREFERRED REQUIREMENTS

Previous experience in restaurant industry Previously held positions of leadership Trained and proficiency in all areas of the back-of-house functions Restaurant kitchen experience