KITCHEN MANAGER

Reports To:

Executive Chef

Summary of Position:

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality

standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation,

portion and cost control and sanitation and cleanliness.

Duties & Responsibilities:

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes,

portioning, cooking and serving standards.

Provide orientation of company and department rules, policies and procedures and oversee training of new

kitchen employees.

Fill in where needed to ensure guest service standards and efficient operations.

Prepare all required paperwork: including forms, reports and schedules 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 preventative maintenance programs.

Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard

recipe cards for all new menu items.

Ensure that all products are ordered according to predetermined product specific cations and received in correct

unit count and condition, and deliveries are performed in accordance with the restaurant’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.

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 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 training kitchen personnel in cleanliness and sanitation practices.

Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other

equipment and food storage areas.

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

Qualifications:

A minimum of 3 years of experience in varied kitchen positions: including food preparation, line cook, fry cook

and expediter.

At least 1 year experience in a similar capacity.

Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Be able to reach, bend, stoop and frequently lift up to 50 pounds.

Be able to work in a standing position for long periods of time (up to 9 hours).

ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate

At Emmett’s Brewing Company we will provide you with the training you need to be successful. You will be an important part of each guest’s experience in our restaurant.

We take great pride in our quality food, beer brewed on site, and friendly, responsive service.

Our high standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our guests every day.

Along with the hands-on training you will receive, we will provide answers to questions you may have regarding the operating procedures for the Emmett’s.

Our restaurant's mission is to enrich the lives of our guests and our employees. We do this through superior quality food and beverages, legendary customer service, sales growth, cost controls and treating our employees like family. We believe that our employees are our most important resource and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time.

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