The Culinary Manager role is to efficiently operate the kitchen staying within the budget and labor standards. Your duties and responsibilities include but are not limited to the following:
Responsible for writing a schedule to cover all stations all days within the labor budget
Establish and reinforce standards for cleanliness of kitchen and quality of food coming in the door and being prepared.
Have knowledge of the weekly projections and have plans in place to meet projections.
Perform monthly inventory accurately and efficiently
Has knowledge of ordering and ability to stay within weekly purchasing budget, keeps pars updated according to the day of the week and season
Hires qualified kitchen personnel according to our needs. Sets standards for training and provides support for all employees
Completes performance reviews, station reviews and has a plan for ongoing training/cross training
Executes progressive discipline
Completes and oversees both am and pm line checks
Keeps all recipes up to date in the computer and in the prep books
Keeps track of waste for monthly inventory purposes
Has daily/weekly/monthly cleaning plans
Knows who to contact if there are maintenance issues with any kitchen equipment and keeps logs of repairs and maintenance
Passes on food knowledge to all employees, attends pre-shifts
Has good communication about menus changes, 86'ed items and product changes
Serv Safe, Tips, Allergy and Choke Safer certifications must be up to date.
Audits ticket times to ensure they are within company standards