Job Description: The Kitchen Manager operates and reports directly to Sous Chef, is responsible for all culinary operations such as product receiving, inventory, kitchen staff management, food prepping, and execution.

DUTIES AND RESPONSIBILITIES:

• Ensures consistent and smooth running of food production and execution.
• Ensures effective food receipt and storage.
• Ensures that working areas are always kept clean.
• Assists, supervise and train all kitchen staff.
• Performs other administrative tasks as will be communicated by superiors.
• Ensures that required standards are adhered to in the production and preparation of food – in quality, quantity, and safety.
• Works towards exceeding customer’s expectations by encouraging and promoting a high level of service.
• Promotes good team spirit regularly.
• Ensures all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
• Responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules.
• Ensures that the kitchen staff works harmoniously in order to ensure timely production of quality foods.
• Ensures proper arrangement and garnishing of food.
• Manages food logs.
• Reports the need for maintenance to appropriate staff.
• Participates in addressing complaints and resolving problems.
• Performs other related duties as assigned by management.

SUPERVISORY RESPONSIBILITIES:

• Directly supervises all culinary staff.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

• Responsibilities include training & development of culinary staff; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints, and resolving problems.

QUALIFICATIONS:

• Kitchen and management experience required.
• Certificates, Licenses, and registrations required: ServSafe Certification.
• Other skills required:
• Past experience of working in a professional kitchen or similar position.
• Current knowledge of regional and national trends in food and beverage.
• Thorough knowledge of all food preparation techniques and styles.
• Demonstrated proficiency in supervising and motivating subordinates.
• Basic competence in subordinates’ duties and tasks.
• Good judgment with the ability to make timely and sound decisions.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Commitment to excellence and high standards.
• Excellent written and oral communication skills.
• Strong organizational, problem-solving, and analytical skills.

Shift:

• Monday to Friday
• Weekend availability
• 8 hour shifts
• Morning or night shifts

Job Type: Full-time

Physical setting:

• Bar
• Casual dining restaurant
• Fast casual restaurant

Restaurant type:

• Bar
• Casual dining restaurant

Ability to commute/relocate:

• Miami Beach, FL 33139: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

Please Note :
clarksqn.com is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, clarksqn.com provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, Site.com is the ideal place to find your next job.