Kitchen Manager, Noodle Bar Chef

$55,000.00- $65,000.00 starting salary based on experience

ESSENTIAL JOB FUNCTIONS :

• Responsible for day to day culinary operation in specified outlet.
• Supervises cooks and cashiers employees.
• Uses a computer to communicate internally with other departments and to order, prepare schedules, approve time and payroll for team, prepare performance evaluations, answer e-mail in Outlook
• Maintains proper employee / employer relations, recognition, evaluating performance and administration of discipline.
• Ensures fast clean service of all menu items as well as consistency.
• Controls food production to include proper cooking methods, cooking time and temperature.
• Ensures sanitation policies and storage of prepared foods are followed.
• Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery.
• Ensures that the minimum level of labor is used to perform the required level of production.
• Completes the required daily financial tools and reports.
• Wears a bi-therm, gaming license (where required), name tag and hair restraint.
• Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced.
• Communicates and cooperates with the front of the house management team.
• Enforces all regulatory, internal controls, policies and procedures.
• Administers the overall activities of the restaurant operation on assigned shift.
• Establishes and administers training programs within the assigned restaurants.
• Counsels, guides and instructs personnel in the proper performance of their duties.
• Assists in the maintenance and development of procedures for ‘food service and inspects menu items for maximum customer satisfaction.
• Supervises staff on shift and ensures proper staffing levels in order to provide high standards of service with minimum labor hours.
• Monitors appearance of food served and communicates deviations from standard.
• Prepares and, coordinates the periodical performance reviews (90 days, annuals, of assigned personnel.
• Service standards used to measure success include, turnover rate, high staff morale, labor cost in line with budget and cleanliness of restaurant.
• Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.

QUALIFICATIONS :

WORK ENVIRONMENT REQUIREMENTS :

DISCLAIMER :

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (. emergencies, changes in personnel, workload, rush jobs or technical developments).