Kitchen Manager

Welcome to an exciting new opportunity! We are preparing to open our new quick-service restaurants in the North Fork Mono Casino in Madera, CA and are looking for friendly, dependable, and energetic team members to join us. Whether you are experienced in food service or just beginning your career, we offer a fast-paced, team-oriented workplace where you can learn, grow, and help create a great experience for every guest. If you take pride in providing excellent service and enjoy working with others, we would love to meet you! REPORTING RELATIONSHIP: The Kitchen Manager reports to and takes direction from the General Manager (GM) and Director of Operations (DOO) of QSR-NF dba Smash Stack Burger, Pizza Fiore, Chick Republic, and Café Asia, and oversees all kitchen operations. POSITION SUMMARY: The Kitchen Manager is responsible for overseeing the day-to-day operations of the kitchen, ensuring consistent, high-quality food is served daily. The Kitchen Manager supports the General Manager by leading BOH operations and team members, working in close partnership with FOH leadership to drive overall functions in a high-performing quick-serve restaurant. The Kitchen Manager provides leadership and motivation to ensure all team members are properly trained, cross-trained and team-oriented. The Kitchen Manager sets high standards and establishes a positive work environment for their team to execute successful day-to-day kitchen operations. The Kitchen Manager will have an excellent foundation of food knowledge; must be capable of multi-tasking in a highly fast-paced and energetic dining environment. The Kitchen Manager will oversee and coordinate the planning, organization, and training necessary to achieve stated objectives in sales, costs, kitchen staff retention, food quality, cleanliness, and sanitation for the kitchen. ESSENTIAL DUTIES AND RESPONSIBILITES: Kitchen · Plan and direct all food preparation and culinary activity for Smash Stack Burger, Pizza Fiore, Chick Republic, and Café Asia kitchens. · Ensure each station is set up correctly ahead of opening and prior to each meal period daily. · Oversee and ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. · Create and drive new menu development and marketing strategies to keep customers engaged and interested in returning. · Thoroughly know all recipes and correct cooking procedures for all menu items. · Maintain and continually update lists of all products according to predetermined product specifications and suppliers to properly place daily and/or weekly food and kitchen supply orders for both kitchens. · Know all aspects of kitchen operations, how to work all stations, and fill in where needed to ensure guest service standards and efficient operations are maintained. · Stay on top of food and cooking trends and best practices. · Conduct regular R & D; evaluate and implement new products, services, technology, and processes to ensure a competitive position. · Responsible for quality and quantity control of all ingredients, dishes, and menu items. · Supervise all kitchen staff activity, addressing any issues, questions, or concerns immediately, and rectifying and/or correcting to prevent future concerns. · Organize and arrange all kitchen equipment, utensils, smallware, etc., assessing necessary repairs or new purchases. · Assist and provide training and orientation to all new kitchen staff. · Responsible for all food costs while maintaining integrity and quality of items and ingredients. · Ensure the freshness, integrity, and quality of dishes always; follow "First In, First Out (FIFO)" process for prepared foods, using clean containers, labeled with date prepared, and in proper rotation. · Be proactive in obtaining feedback on quality of food and service, handling customer complaints if they arise. · Always maintain a positive and professional demeanor and approach with all staff, customers, and vendors. Quality Control · Continually monitor quality standards and implement enhancements to improve operational efficiencies. · Ensure that all food and kitchen products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. · Oversee all paperwork, forms, reports, and kitchen work schedules, confirming all are organized, consistent, and accurate. Planning & Budget · Oversee and coordinate the planning and execution of stated objectives in sales, costs, employee retention, guest services, food quality, and cleanliness and sanitation. · Perform correct and accurate monthly inventory and daily purchasing. · Ensure all products are received in correct unit counts and condition upon delivery. · Properly estimate food and kitchen labor costs with the GM and DOO to manage COG's, purchasing, and minimize waste. · Work closely with the General Manager to estimate purchasing needs for food and kitchen supplies and ensure kitchen is within budgetary guidelines and stocked, not out of product, or short on supplies to operate restaurant smoothly and efficiently. · Responsible for planning and scheduling proper levels of kitchen staff to manage the day-to-day operations within set budget while maintaining labor cost objectives. Policy & Procedure · Thoroughly understand and abide by all Company policies, procedures, standards, specifications, guidelines, and training programs. · Be knowledgeable of restaurant policies regarding kitchen personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules and procedures, and safety infractions. · Fully understand and comply with all federal, state, county, and municipal regulations that pertain to kitchen health and safety. · Required to attend all mandatory meetings and training when scheduled. · Must maintain exemplary attendance record that sets an example for kitchen and all staff. Health, Safety, & Sanitation · Enforce and maintain sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas; ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. · Have a thorough understanding of the Company's IIPP, including LOTO, HazCom, Emergency Action Plan. · Provide safety training to new BOH staff, including safe lifting techniques, proper knife handling, and handling hazardous materials. · Establish and maintain mandatory training requirements to ensure all BOH staff members are current and up to date with all kitchen cleanliness, safety, and sanitation practices. · Maintain a safe operating work environment to reduce the risk of injury and accidents; complete accident reports promptly and immediately notify HR in the event an employee is injured. · Implement and maintain cleaning and maintenance schedules for all kitchen areas, including kitchen floors, mats, walls, and hoods. · Ensure all equipment and food storage areas are kept immaculately clean and in excellent working condition through personal inspection and by following the stores' preventative maintenance programs. · Continually evaluate and guide the kitchen staff on tasks, procedures, cleanliness, food quality, adherence to company policies and procedures, and safety requirements. · Perform daily temperature checks, including proper food holding and refrigeration temperature control points, and health and sanitation check lists. · Ensure kitchen stays organized and is always clutter free. · Always maintain a professional image, including ensuring clean and proper uniforms for all staff, and food appearance and presentation standards. Administrative · Maintain all required paperwork, including forms, reports, and schedules in an organized and timely manner. · Confer with General Manager to ensure employee performance appraisals are completed on a timely basis. · Maintain knowledge of restaurant policies regarding personnel and, together with HR, administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures. · Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. · Have working knowledge and capability to utilize various computer programs and technology, including Microsoft Office, for inventory, ordering, scheduling, and general communication. · Participate in interview processes, hiring decisions, and training procedures for all new BOH hires while continually improving employee development guidelines. · Required to attend all mandatory meetings and training when scheduled. Management & Leadership · Represent the restaurant professionally through clear, effective communication, and building relationships based on mutual understanding and respect. · Create and offer positive ideas and solutions to circumvent potential problems or issues that may arise. · Foster a favorable working environment for all kitchen staff members to promote a cooperative and harmonious working climate, conducive to positive employee morale, productivity, efficiency, and effectiveness. · Lead BOH staff by example, demonstrating working as a cohesive, unified team with all staff, staying in integrity and honesty. · Hold weekly staff meetings; provide direction to staff regarding kitchen operational and procedural issues. · Provide suggestions, support, and ideas to the General Manager as appropriate or needed. Minimum Qualifications and Skills Must Have or Possess: · Minimum of 5+ years of culinary management experience in a high volume, fast-paced restaurant environment. · Minimum of 3+ years of working with Chinese cooking techniques, specifically with commercial woks preferred. · Experience in food and restaurant trends, including quality, production, sanitation, food cost controls, and presentation. · Knowledge of food supplies, kitchen equipment and services, ordering and inventory control. · Excellent listening and communication skills; fluency in both written and spoken Englis. · Proficient and accurate math skills, including ability to add, subtract, multiply, and divide. · Experience with P& L, COGS, developing budgets, financial planning, and strategy. · Ability to work well under pressure and resolve problems utilizing sound judgement. · Demonstrated experience managing, directing, leading, training, and developing kitchen staff of 20+ members. · Thorough knowledge and understanding of kitchen and food safety and hygiene standards. · Desire to thrive in a fast-paced, high-energy environment. · Demonstrated organizational skills with strong, consistent attention to detail. · High proficiency utilizing POS systems, MS Office including Word and Excel. · Ability to anticipate, identify, and avert problems; ability to problem-solve and create solutions when problems or challenges arise. · Excellent time management skills with the ability to meet deadlines and coordinate multiple schedules. · Ability to be adaptable and comfortable with ambiguity and change. PHYSICAL REQUIREMENTS · Must be able to work in a standing position for long periods of time, a minimum of 8 hours per day. · Must have the strength and ability to repeatedly reach, bend, stoop, and lift (up to) 50 lbs. on a regular basis. · Stamina to work a full time schedule; must be able to work flexible hours and fill in for staff if emergencies arise. MINIMUM REQUIREMENTS: · Must be 21 years of age. · Proof of eligibility to work in the US. · Must pass casino background check.