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Kitchen Manager

SUMMARY
The Kitchen Manager will be responsible for all kitchen functions, including but not limited to cooking, purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation, cleanliness and morale in the kitchen. This position will report to the General Manager and have the opportunity to hire and train their staff.
DUTIES AND RESPONSIBILITIES
All back of the house operations including, hiring, food quality control and COGs adherence.
Responsible for supervision of food preparation and line procedures, ensuring all menu items meet the Tree's high food standards.
Lead the kitchen to produce a consistent food quality with the freshest ingredients and impeccable presentation at all times.
Performs line checks on a daily basis ensuring that food, sanitation, and safety standards are met at all times.
Monitors products received for any issues with quality and freshness.
Sets the example for all BOH employees with regards to Tree's and Vulcan quality expectations.
Works directly with food vendors to ensure quality and accuracy of purchases, and rectifies any issues with such.
Maintain food costs, BOH labor, COGs' and other controllable expenses to budget
Research and identify resources to increase profitability.
Manage and develop BOH staff: provide written performance feedback
Schedule staff to forecasted sales.
Conduct effective training of all kitchen staff on new and existing menu items.
Provide written performance feedback to all of the kitchen staff.
Work with GM to Ensures maintenance of equipment and facility by following Rio preventative maintenance program and cleanliness standards.
EXPERIENCE, SKILLS, QUALIFICATIONS
Previous experience working as a salaried Kitchen Manager, Sous Chef or Chef in a high volume (over $2M per year in sales) full Service or upscale casual concept restaurant. New restaurant opening experience preferred.
Outstanding leadership, communication, and organizational skills with a strong passion for team development, culinary excellence, and guest service.
Proven ability to handle challenges in a fast-paced, field-based environment with complex and multiple tasks & deadlines.
A strong passion for team development, culinary excellence, and guest service
Previous background cooking from scratch a plus; New Mexican Cooking experience preferred.
Ability to maintain high levels of food quality, consistency, and hygiene.
Strong track record of hiring, training, and developing hourly employees and promoting them through the ranks
Stable job history with an excellent work ethic and drive to succeed
Special projects as assigned.
Demonstrate honesty, responsibility, integrity and fulfillment of commitments.
YEARS OF EXPERIENCE:
Associate's degree (A.A.) in Culinary Arts and/or certification from culinary institution and 3+ years' experience in a similar role.
In this role you may be asked to
Train in Seattle for up to 8 weeks (expenses paid)
Work in standing position for extended periods of time (up to 10-12 hours per day).
Move 50 lbs. for distances of up to 10 ft with assistance
Balance and move up to 25 lbs. for distances of up to 50 ft
Work in an environment where you need to withstand temperatures from 0 degrees F to 100 degrees F.
Understand and respond to employees in a loud environment.
Visually recognize proper food presentations and food quality.
Work a flexible with rotating shifts, including nights, weekends, and some holidays.



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