Kitchen managers will be expected to perform a variety of duties, including but not limited to those kitchen duties listed below. Kitchen managers are also responsible for the overall operations of the restaurant as a collaborative partner to the general manager as well as in the absence of the general manager. This includes managing an average half- million in annual sales, any assistant managers and greater than 25 employees. They establish and maintain customer service, are responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff, controlling expenses, shortages and all aspects of sales, merchandising and inventory control.
Principle Responsibilities
-Coordinate efforts between the front of the house and the back of the house.
-Select, hire and train staff.
-Coach, counsel and discipline employees on performance, service and attendance issues.
-Process employee terminations.
-Manage quality control.
-Plan and assign daily goals, tasks and assignments. Assure proper completion through follow-up.
-Maintain adherence to all Company policies and procedures as well as enforcing those policies with the team.
-Must attend monthly manager meeting at the home office location in Gulf Shores, AL and communicate all pertinent information from the meeting with restaurant staff upon return.
-Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.
-Maintain adherence to all Company policies and procedures.
-Other duties as directed by management.
Line Cook
-Preparing high-quality food items for our customers utilizing methods such as grilling, steaming and frying...
-Following company recipe and presentation guidelines to meet or exceed guests' expectations
-Coordinating food orders to support timely and efficient delivery to each table
-Ensuring proper food safety and sanitation standards to ensure guest safety
-Meeting special customer requests while ensuring same high-quality standards
Production
Preparing portions and food items while:
-Set up kitchen before opening
-Follow recipe guidelines to meet or exceed customers' expectations
-Prep food
-Portion food
-Stock the alley and line with items needed to complete orders on time
-Ensure proper food safety and sanitation standards
-Shuck oysters
-Peel shrimp
-Set up soup station
Utility
-Clean dishes, silverware, glassware, utensils, pots and pans, etc.
-Stock and restock supplies
-Break down and clean the kitchen, mats and equipment at closing
-Sweep, spray and mop floors
-Maintain sparkling clean restrooms, kitchen and parking lot (pick up debris and sweep when necessary)
-Make orders
-Check in deliveries
-Label and date food for freshness rotation
-Put away deliveries
-Filter and dispose of grease
-Take out trash
Essential Physical Requirements:
- Ability to move or transfer merchandise throughout the restaurant generally weighing 0 - 50 pounds;
-Ability to walk and stand during entire shift.
-Ability to continuously reach, bend, lift, carry, stoop and wipe.
-Hazards include, but are not limited to cuts, burns, slipping, tripping, and falls.
-Frequent washing of hands.
Knowledge and Skills:
1. Excellent communication skills (verbally interacts with management, servers, team members and customers... including asking for clarification on tasks, policies and procedures)
2. Must possess basic math and reading skills.
3. Organizational skills.
4. Multi-task oriented.
5. Knowledge of workplace safety procedures.
7. Ability to work varied hours/days as business dictates.
8. Must report to work when scheduled and on time with a positive attitude.
9. Must have good command of the English language, both oral and written.
10. Must be attentive.
11. -Basic computer skills (MS Word, Excel, Dropbox, Cloud-based Software, POS system...) and ability to operate office equipment (computer, fax machine, scanner, printer, phone...).
12. Must report to work when scheduled and on time with a positive attitude.
13. Ability to work varied hours/days as business dictates.
Principle Responsibilities
-Coordinate efforts between the front of the house and the back of the house.
-Select, hire and train staff.
-Coach, counsel and discipline employees on performance, service and attendance issues.
-Process employee terminations.
-Manage quality control.
-Plan and assign daily goals, tasks and assignments. Assure proper completion through follow-up.
-Maintain adherence to all Company policies and procedures as well as enforcing those policies with the team.
-Must attend monthly manager meeting at the home office location in Gulf Shores, AL and communicate all pertinent information from the meeting with restaurant staff upon return.
-Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.
-Maintain adherence to all Company policies and procedures.
-Other duties as directed by management.
Line Cook
-Preparing high-quality food items for our customers utilizing methods such as grilling, steaming and frying...
-Following company recipe and presentation guidelines to meet or exceed guests' expectations
-Coordinating food orders to support timely and efficient delivery to each table
-Ensuring proper food safety and sanitation standards to ensure guest safety
-Meeting special customer requests while ensuring same high-quality standards
Production
Preparing portions and food items while:
-Set up kitchen before opening
-Follow recipe guidelines to meet or exceed customers' expectations
-Prep food
-Portion food
-Stock the alley and line with items needed to complete orders on time
-Ensure proper food safety and sanitation standards
-Shuck oysters
-Peel shrimp
-Set up soup station
Utility
-Clean dishes, silverware, glassware, utensils, pots and pans, etc.
-Stock and restock supplies
-Break down and clean the kitchen, mats and equipment at closing
-Sweep, spray and mop floors
-Maintain sparkling clean restrooms, kitchen and parking lot (pick up debris and sweep when necessary)
-Make orders
-Check in deliveries
-Label and date food for freshness rotation
-Put away deliveries
-Filter and dispose of grease
-Take out trash
Essential Physical Requirements:
- Ability to move or transfer merchandise throughout the restaurant generally weighing 0 - 50 pounds;
-Ability to walk and stand during entire shift.
-Ability to continuously reach, bend, lift, carry, stoop and wipe.
-Hazards include, but are not limited to cuts, burns, slipping, tripping, and falls.
-Frequent washing of hands.
Knowledge and Skills:
1. Excellent communication skills (verbally interacts with management, servers, team members and customers... including asking for clarification on tasks, policies and procedures)
2. Must possess basic math and reading skills.
3. Organizational skills.
4. Multi-task oriented.
5. Knowledge of workplace safety procedures.
7. Ability to work varied hours/days as business dictates.
8. Must report to work when scheduled and on time with a positive attitude.
9. Must have good command of the English language, both oral and written.
10. Must be attentive.
11. -Basic computer skills (MS Word, Excel, Dropbox, Cloud-based Software, POS system...) and ability to operate office equipment (computer, fax machine, scanner, printer, phone...).
12. Must report to work when scheduled and on time with a positive attitude.
13. Ability to work varied hours/days as business dictates.