Kitchen Manager

Position Summary

Directly responsible for all kitchen functions including food purchasing, preparation,

maintenance of quality standards; sanitation, cleanliness/sanitation, training of

employees in methods of cooking, preparation, plate presentation, portion, cost control,

BOH scheduling/ overall kitchen labor supervision.

Exempt Position (Executive & Administrative)

This position is exempt from overtime pay. The Kitchen Manager’s primary duty (more

than 50%) is the management of the back-of-the-house employees and directs the work

of two or more employees. The Kitchen Manager has the authority to hire, fire, and

discipline the back-of-the-house employees, or whose suggestions and

recommendations as to hiring, firing, or disciplining employees are given particular

weight. The Kitchen Manager shall manage the scheduling for the back-of-the-house

employees, and shall exercise discretion and independent judgment with respect to the

hiring, firing, disciplining, scheduling, and tip distribution. In this regard, the Kitchen

Manager shall formulate, effect, and implement policies and operating practices

regarding the back-of-the-house employees.

Essential Job Functions

Punctual attendance.

Scheduling of employees in a fair and even manner, depending on class (servers,

bussers, runners, host team).

Provide orientation of company policies and procedures and oversee training of all

kitchen employees and any re-training for current employees based on performance

and new menu items.

Assure that restaurant standard operating procedures / protocols are followed.

Scheduling all back-of-the-house employees and overseeing schedule to minimize

overtime (over 8 hours in one day, over 40 hours in one week).

Ensures compliance with all policies, procedures and encouragement through daily,

monthly meetings, audits.

Ensure all food products are ordered according to toast product mix/sales volume.

Product specifications must be maintained in accordance with the standards set by

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ownership. All orders must be checked and verified to ensure correct unit counts are

received and in good condition for consumption. All best by dates must be confirmed

upon delivery.

Conducts periodic (not less than once every 60 days) safety meetings covering: Injury

and Illness Prevention Program, Emergency Action Plan, Fire Prevention Plan, Hazard

Communication Program, and the Workplace Violence Prevention Program, with signed

acknowledgements by Kitchen employees.

Ensures the maintenance, cleanliness, and sanitary conditions of the back-of-the-house

of the restaurant.

Make employment and termination decisions including interviewing, hiring, evaluating,

disciplining/documenting kitchen personnel as appropriate.

Provides coaching, direction, praise, and feedback to kitchen employees.

Must make assignments of employees based on merit and not any protected

characteristics under the law.

Completes Daily Operational tasks, following guidelines set by the Restaurant.

Responsible for training kitchen personnel in cleanliness and sanitation practices.

Prepare and issue personnel action forms to employees under the appropriate

conditions.

Training (Essential Function)

● Drives the creation of training programs for back-of-the-house employees

relating to kitchen operations.

● Shall be responsible for and shall conduct periodic (bi-monthly) review (signed

acknowledgements)) of the Truly Pizza Emergency Action Plan, Fire Prevention

Plan, Hazard Communication Program, Injury Illness Prevention Program and

Workplace Violence & Prevention Program.

● Shall be responsible for and shall conduct periodic (bi-monthly) review (signed

acknowledgements) of the Truly Pizza anti-discrimination, harassment and

retaliation policy as it relates to reporting and identifying all managers, officers,

and the Director of Risk Management which the employees must contact.

● Provide periodic (bi-monthly) safety training (signed acknowledgments), first aid,

fire extinguishers use and locations, CPR, lifting and carrying objects and

handling hazardous materials.

Other Duties & Responsibilities

Ensure that all food and products are consistently prepared and served according to the

restaurant’s recipes, portioning, cooking and serving standards.

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Prepare all required paperwork, including training docs, reports and schedules for BOH)

employees in an organized and timely manner.

Ensure that all equipment is kept clean and kept in excellent working condition through

personal inspection and by following the restaurant’s pm programs.

Work with restaurant managers/ownership to plan and price menu items. Work on

executing new dishes along with execution operationally.

Establish portion sizes/weights on all standardized recipe cards for all new menu items.

Control food cost and usage by following proper requisition of products from storage

areas, product storage procedures, standard recipes and waste control procedures.

Oversee and ensure that restaurant policies on employee performance appraisals are

followed and completed on a timely basis.

Schedule labor as required by anticipated business activity while ensuring that all

positions are staffed when and as needed and labor cost objectives are met.

Be knowledgeable of restaurant policies regarding personnel and administer prompt,

fair and consistent corrective action for 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, other equipment, food storage areas.

Check and maintain proper food holding and refrigeration temperature control points.