Kitchen Manager - Pond Restaurant

• Must have a strong base of culinary knowledge

·        Overall responsibility for food service operations and day-to-day operations of the kitchen.

·        Manage inventory so that all necessary ingredients are stocked for service.

·        Streamline kitchen processes to maintain prompt service times.

·        Provide direction to kitchen staff, ensuring execution of all employee duties.

·        Monitor kitchen operations to ensure compliance with health and fire department regulations.

·        Ensure compliance with state, federal, and local food handling standards.

·        Create schedules for all kitchen staff.

·        Hire and train new staff.

·        Assists in the implementation and management of kitchen and restaurant policies

·        Completes the duties of a line cook when needed; ability to perform the duties of all kitchen positions.

·        Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.

·        Monitor labor costs to attain budgeted goals within restaurant policies and procedures