Kitchen Manager

Job Overview

A Georgia Blue Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, food inventory, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Kitchen Managers are responsible for the training of kitchen employees to ensure all recipes, food preparations, and presentations meet Georgia Blue's specifications and commitment to quality. They must maintain a safe, orderly, and clean kitchen.

Duties and Responsibilities

• Ensure that all food and products are consistently prepared and served according to Georgia Blue's recipes, portioning, cooking and serving standards
• Order food products according to predetermined product specifications and par levels; receive in correct unit count and condition. Ensure deliveries are received in accordance with Georgia Blue's receiving policies and procedures
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points
• Make sure rotation procedures are being followed and over prepping is not occurring
• Responsible for organization and cleanliness of all coolers, freezers and dry storage areas
• Maintain an accurate daily waste log
• Be aware of proper portioning and ensure every prep cook has a recipe book open while preparing food
• Maintain all thermometers in freezers and coolers
• Check all temperatures of cold and hot products to make sure they are correct
• Fill in where needed to ensure guest service standards and efficient operations are maintained
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants' preventative maintenance program
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
• Prepare all required paperwork, including forms, reports and kitchen staff schedules in an organized and timely manner
• Perform evaluations of cooks. Compensation will be up to the District and General Manager
• Schedule staff as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and 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 and any other equipment and food storage areas
• Attend all scheduled employee and manager meetings and bring suggestions for improvement

Shift Responsibilities

Job Qualifications

Education :

High school diploma or equivalent is required

College / culinary training or a Bachelor's Degree is preferred

Must be at least 21 years of age

Experience :

Physical Requirements

Working Conditions

Appearance / Uniform Standard