Chef/Kitchen Manager -- Big Fish Restaurant Group -- Salt Air
Company Name:
Big Fish Restaurant Group
The Big Fish Restaurant Group is now actively recruiting a Kitchen Manager to join our exceptional hospitality team.
The Kitchen Manager is responsible for a variety of duties and responsibilities including oversight of the kitchen operations. He/She supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with all federal, state, and local laws. The Kitchen Manager is a confident decision-maker, highly practiced in employee and business management, people motivation, and communications. The Kitchen Manager is responsible to:
o Ensure food safety procedures are executed according to policy and health/sanitation regulations
o Verify that staff correctly follows all recipes and portion servings
o Supervise, coordinate and evaluate work of all foodservice employees in preparing/serving food and cleaning facilities/utensils in a production kitchen
o Manage food, labor, material costs, and other controllable expenses
o Conduct planning and budgeting
o Forecast and plan the purchase of food, supplies and equipment
o Execute policies and procedures for the control of cash, property, product, and equipment
o Monitor inventory levels through ordering to ensure product availability
o Manage and maintain safe working condition
o Train and manage crew/employees in a manner that maximizes retention
o Interview and recommend applicants for selection in hiring
o Anticipate and identify problems and recommend appropriate corrective actions
o Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
Big Fish Restaurant Group
The Big Fish Restaurant Group is now actively recruiting a Kitchen Manager to join our exceptional hospitality team.
The Kitchen Manager is responsible for a variety of duties and responsibilities including oversight of the kitchen operations. He/She supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with all federal, state, and local laws. The Kitchen Manager is a confident decision-maker, highly practiced in employee and business management, people motivation, and communications. The Kitchen Manager is responsible to:
o Ensure food safety procedures are executed according to policy and health/sanitation regulations
o Verify that staff correctly follows all recipes and portion servings
o Supervise, coordinate and evaluate work of all foodservice employees in preparing/serving food and cleaning facilities/utensils in a production kitchen
o Manage food, labor, material costs, and other controllable expenses
o Conduct planning and budgeting
o Forecast and plan the purchase of food, supplies and equipment
o Execute policies and procedures for the control of cash, property, product, and equipment
o Monitor inventory levels through ordering to ensure product availability
o Manage and maintain safe working condition
o Train and manage crew/employees in a manner that maximizes retention
o Interview and recommend applicants for selection in hiring
o Anticipate and identify problems and recommend appropriate corrective actions
o Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
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