Kitchen Manager

Job Summary:

Libbey's Coastal Kitchen and Cocktails is seeking a skilled and experienced Kitchen Manager to oversee our food service operations. The Kitchen Manager will be responsible for managing the kitchen staff, ensuring efficient and high-quality food production, and maintaining a safe and sanitary work environment. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques.

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food cost on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling cost in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and an economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

Competencies:

• Strategic Thinking.
• Personal Effectiveness/Credibility.
• Organizational Skills.
• Stress Management/Composure.
• Multi-task oriented.
• Presentation Skills.
• Leadership
• Thoroughness.
• Communication Proficiency.
• Flexibility.

Work Environment:

This position operates in a kitchen setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required.

Physical Demands:

The employee is occasionally required to stand, climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift or move objects up to 10 pounds and occasionally lift or move objects up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and ability to adjust focus.

Position Type/Work Schedule Expectation:

This is a full-time position with a variable schedule to include days, nights, weekends and holidays.