Direct Manager: General Manager
Full Time / Part Time / Seasonal: Seasonal Full-Time
Compensation: $22 - $32 / hour
Position Description, Responsibilities, and Documents:
Kitchen Manager responsibilities include supervising and overseeing food preparation and service, maintaining a fully-stocked kitchen inventory, ordering supplies, accepting deliveries and organizing invoices, scheduling shifts and complying with safety and cleanliness standards.
To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time.
Your role is to lead back-of-house staff including Line Cooks, Prep Cooks, food runners, event staff and Dishwashers, before, during and after meal service.
Kitchen Managers inspect the kitchen to ensure everything is organized and sanitized appropriately.
Ultimately, you will ensure all meals are properly cooked and served and our customers have a pleasant dining experience.
RESPONSIBILITIES
Manage kitchen staff, including schedules and timecards
Place all food orders, including working with purveyors to get best pricing
Supervise food prep and service
Lead food service teams
Check food plating and portion sizing to ensure healthy business operations
Establish food waste logs and other food usage logs to optimize product
Price menu items in collaboration with the Director of Operations
Order food supplies and kitchen equipment, as needed
Train kitchen staff on prep work and food plating techniques
Store food products in compliance with safety practices (e.
g.
in refrigerators)
Maintain sanitation and safety standards in the kitchen area
Order materials, supplies, and ingredients based on demand.
Oversee the food preparation and cooking process.
Recruit and train kitchen employees in designated stations.
Monitor inventory levels and perform weekly inventory assessments.
Ensure the kitchen is clean and organized.
QUALIFICATIONS
Must possess a valid drivers license.
Must be eligible to work in the United States.
Must agree to background check.
Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
Hands-on experience with planning menus and ordering ingredients
Knowledge of a wide range of recipes
Familiarity with kitchen sanitation and safety regulations
Excellent organizational skills
Conflict management abilities
Ability to manage a team in a fast-paced work environment
Flexibility to work during evenings and weekends
Certification from a culinary school or degree in Restaurant Management is a plus, Food Safe Certification a must
PERSONAL REQUIREMENTS
Self-discipline, initiative and outgoing pleasant, polite manner.
Minimum 3 years kitchen experience
Minimum 2 years leading a kitchen team
Experience with ordering and kitchen inventory systems
Must be able to multitask and work calmly under pressure.
Must possess great communication skills.
Must be reliable, responsible and respectful.
ACCOUNTABILITIES
Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Levitate Holdings policies and procedures.
At all times provides a favorable image of Levitate.
WORKING CONDITIONS
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 75 pounds, and repetitive physical tasks.
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