Kitchen Manager

Kitchen Manager

TWIN PEAKS JOB DESCRIPTION: KITCHEN MANAGER

GENERAL PURPOSE OF THE JOB:

This job requires the Kitchen Manager to direct the work of HOH team members in order to create and maintain a profitable store environment that provides best-in-class service, hospitality, and food to every guest. The Kitchen Manager must also manage costs, HOH recruiting efforts, and ensure that proper policies are followed, including employment and incident documentation. The Kitchen Manager is very hands-on and will be responsible for the daily operations of all back-of-house functions. You must be dependable, self-reliant and passionate about made from scratch food. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude. The ability to provide guests with that extra personal touch is also a very important aspect of this role.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The duties and responsibilities of a Kitchen Manager include, but are not limited to:

• Effectively teach, motivate, and coach all HOH team members.
• Proactively recruit as needed in the HOH.
• Hold kitchen staff accountable to standards, safety, and sanitation guidelines.
• Handles volume and stress with composure and finesse.
• Holds the standard of high-quality food above all else.
• Ticket Times
• Knowledge of systems, methods and processes that contribute to great execution.
• Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with policy, contacting the General Manager immediately and the La Cima Corporate Office.
• Maintain an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor work performance.
• Drive sales by working with other Managers, Twin Peaks Girls and HOH team members to execute excellent operations.
• Effectively coach and counsel. Hold team members accountable to standards and be willing to correct standards that are not met in any area of Twin Peaks.
• Maintain organized and updated training schedules, programs and materials for new employees. Effectively execute training and development programs.
• Practice sound inventory control.
• Dress and act professionally each day to set a good example for all employees.
• HOH productivity.
• Enforcing safety and sanitary practices, maintenance and regulatory compliance for the kitchen area. Upholds standards of cleanliness per EcoSure/Health Department Compliance and maintains a rating of "A".
• HOH scheduling on a weekly basis.
• Audit ready always. (Daily/Shift Critical Audits)
• Ensuring all post ups and recipe books are current and updated when necessary.
• Cleaning charts posted with each employee having an area / equipment they own and are responsible for keeping clean, labeled and organized.
• Prep and Print updated.
• Ensuring all deliveries are received correctly and put away per company standard.
• Paying invoices.
• Ensuring asset protection and security is in place. Examples: back door, liquor cabinet, storage rooms stay locked.
• Maintaining and staying within compliance for Peaks Point Training.
• Assistant Management with HOH employee reviews.
• Proper state food certificates all up to date with none being expired and ensuring system is in place so they have certificate day 1 of employment. (if applicable)
• Helping to ensure all managers food certifications and food cards are in date. (if applicable)
• Knowledge of food products, recipes and proper preparation.
• Mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• HOH Uniform Standards followed.
• Smallwares inventory and ordering.
• HOH overall Organization and Cleanliness.
• HOH R&M program.
• HOH appearance (prep/cook line/expo/dish/dry storage/walk-in/freezer/chemical).
• Kitchen equipment maintenance.
• Linen organization, pars and ordering.
• Pest control and maintenance.
• Employee files up to date with proper documentation.
• Directing/Checking the progress of the HOH team members and checking for food quality/consistency.
• Ensuring that operational basics and standards are adhered to with total commitment and passion: includes line checks, critical line checks, testing, training, recipe adherence, cook times, etc.
• Supervising the set-up and food production areas within the kitchen to maximize productivity and minimize waste.
• Managing staffing levels and shift assignments.

UNIFORM STANDADS: Managers must look professional at all times.

• Twin Peaks logo, non-wrinkled polo (tucked in) or chef coat with Twin Peaks Logo and name.
• Slacks- black, navy, brown, khaki, grey or Jeans- stylish, fitted; NO - stains, tears, holes, frayed seams/cuffs or bleaching.
• Socks- appropriate dress socks for slacks or jeans.
• Shoes- non-slip, closed toe dress shoe rubber soled or suitable work shoes. Belt to match.
• O Hats (HOH only) NO Ponytails, mullets, fo/mohawks, exotic unnatural hair colors NO Facial piercings, NO Shirts with brand name words or logos (Vendor logos, Affliction, Ed Hardy, etc.), NO Suits or ties, NO Shorts, NO Work out/yoga pants, leggings, NO Dresses or skirts, NO White socks with dark pants and NO Sandals or sneakers.

MENU PLANNING AND DEVELOPMENT:

• Ensure 100% adherence to all menu implementations and procedural changes.
• New menu items are communicated and taught properly to HOH team members following the spec book.
• Maintain a guest friendly environment in the sell window always.

FOOD & OPERATIONAL COST ACTUAL vs. BUDGET:

• Attain food cost budget %
• Accurate weekly inventories completed and extended into COGS on appropriate day and time.
• Maintains constant review of pricing from our vendors and ensuring accuracy.
• Establishing par levels, maintaining operational expenses and controlling supply expenses all while executing for our guests.
• Hot counts done daily.
• Using production sheets daily.
• Improve year over year performance.

LABOR MANAGEMENT ACTUAL vs. BUDGET:

• Create daily, weekly and monthly schedules for BOH team members and submit to GM for approval and posted on the appropriate day and time in HotSchedules.
• Attain budgeted labor %
• Reviews labor daily vs. goals.
• Zero overtime is our standard.
• Ensures accurate number of hours are scheduled to budgeted sales.
• SPMH (Sales per Man Hour) at or above company average.
• Improve year over year performance.

OPERATING STANDARDS:

• Establishing/Maintaining Twin Peaks standards & quality control.
• Maintains professional vendor relations.
• Completes daily line check twice a day.
• Completed critical line check twice a day.
• Never turns head on a standard.
• Does whatever it takes to fix any issue.
• Ensures all proper utensils and protection equipment is used daily.
• Runs continuing education on Food Specs and Standards for both HOH and FOH through shift meetings and food shows.

EDUCATION and/or EXPERIENCE:

Must have leadership experience in high-volume restaurants and/or bars.

LANGUAGE SKILLS:

Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful.

CERTIFICATES, LICENSES