Kitchen Manager - Genna Benna's

Job Overview
A Genna Benna's Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, food inventory, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Kitchen Managers are responsible for the training of kitchen employees to ensure all recipes, food preparations, and presentations meet Genna Benna's specifications and commitment to quality. They must maintain a safe, orderly, and clean kitchen.

Duties and Responsibilities

• Ensure that all food and products are consistently prepared and served according to Georgia Blue's recipes, portioning, cooking and serving standards
• Order food products according to predetermined product specifications and par levels; receive in correct unit count and condition. Ensure deliveries are received in accordance with Genna Benna's receiving policies and procedures
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points
• Make sure rotation procedures are being followed and over prepping is not occurring
• Responsible for organization and cleanliness of all coolers, freezers and dry storage areas
• Maintain an accurate daily waste log
• Be aware of proper portioning and ensure every prep cook has a recipe book open while preparing food
• Maintain all thermometers in freezers and coolers
• Check all temperatures of cold and hot products to make sure they are correct
• Fill in where needed to ensure guest service standards and efficient operations are maintained
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants' preventative maintenance program
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
• Prepare all required paperwork, including forms, reports and kitchen staff schedules in an organized and timely manner
• Perform evaluations of cooks. Compensation will be up to the District and General Manager
• Schedule staff as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods and any other equipment and food storage areas
• Attend all scheduled employee and manager meetings and bring suggestions for improvement

Shift Responsibilities

• Ensure that all staff has arrived in uniform and ready to work
• Hold a pre-shift meeting with the entire BOH staff before every shift
• Conduct line checks before and during every shift
• Run the expo line to ensure that all food is prepared according to recipe and served at the proper temperature with the correct presentation
• At the end of the shift, check all kitchen staff's stations to ensure that they are properly cleaned and restocked

Job Qualifications

Education:
High school diploma or equivalent is required
College/culinary training or a Bachelor's Degree is preferred
Must be at least 21 years of age

Experience:

• 2 plus years prior kitchen experience is required
• Must have a Valid Driver's License
• Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures
• Understanding of proper use of major kitchen equipment, including; stoves, refrigeration, slicer, knives and warmers
• Commitment to quality service and food knowledge
• Serve Safe Certified
• Strong leadership skills
• Possess strong organizational and decision-making skills
• Work well in fast-paced environment
• Must be able to communicate clearly and understand the English language
• Outgoing personality, positive attitude and strong oral communication skills.
• Strong knowledge of restaurant operations, service procedures and function.
• Use of basic software programs including Microsoft Outlook and Word
• Able to take direction from Owners, District Manager and General Manager
• Good people management skills, communication and listening skills. Must be flexible and adaptable to any and all change made by Owners and/or District Managers
• Demonstrate time management and organizational skills
• Must be internally motivated and detail oriented and have a passion for teaching others
• Punctuality and regular and reliable attendance
• Honesty and Integrity

Physical Requirements

• Close and distance vision
• Must be able to speak and hear
• Identify and distinguish colors
• Will walk for long periods of time, possibly extended distances
• Standing for extended periods of time (sometimes up to 9 hours)
• Frequently lifts/carries up to 50 lbs
• Occasionally lifts/carries up to 75 lbs
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Able to reach hands and arms in any direction, kneel, bend and stoop repeatedly

Working Conditions

• May be indoor or outdoor setting depending on outlet
• Varied weather conditions are expected
• Will work near moving or mechanical parts
• May work near toxic/caustic chemicals and with fumes or airborne particles.
• Varying schedule to include evenings, holidays and extended hours as business dictates

Appearance/Uniform Standard

• GB hat or a hairnet must be worn at all times
• All females must have long hair restrained
• Clean chef coat must be worn daily
• Black pants or dark colored chef pants
• Black or brown closed toed non slip shoes are required
• Apron (will be provided daily and changed when soiled)
• You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, fingernail polish is prohibited, good personal hygiene, no gum chewing while on duty, etc.)