Kitchen Manager

Job Summary: The Kitchen Manager is responsible for the production of all food items produced in the kitchen. The Kitchen Manager is responsible for ensuring all company standards for quality, service, cleanliness, consistency, value, and profit are maintained in the kitchen. The Kitchen Manager is responsible for implementing and monitoring food cost control programs, labor control programs, cleanliness programs, and sanitation procedures designed to aid in the organization and control of the kitchen. The Kitchen Manager is responsible for developing the ordering procedures that maintain adequate stock levels to ensure the freshest products without running out so as not to disrupt production and customer satisfaction. The Kitchen Manager is responsible to ensure all kitchen employees are thoroughly and properly trained as outlined in the Training Manual. The Kitchen Manager will be required to maintain all accounting/administrative duties associated with the kitchen. The Kitchen Manager is responsible for producing work schedules, and inventory, as required. Other areas of responsibility include food handling and sanitation, back-of-the- house security, kitchen organization, equipment repair and maintenance, waste control, safety, and employee development. The Kitchen Manager is expected to be on the line in a leadership role as their primary duty. Support the direction of the overall AFURI Izakaya restaurant group. Reaching "Higher" is a key element in our success. We hire people that are friendly, take pride in what they do and share an affinity for taking care of the guest.

Responsibilities:

• Division of responsibilities: Approximately 90% Line/Supervisory work in the restaurant 10% (maximum) administration (scheduling, ordering, planning, menu etc.).
• Directs and delegates tasks to the Asst Kitchen Manager as appropriate to the restaurant needs, their skills, and their development.
• Responsible for the training and development of the Cooks to ensure the company has a strong talent pipeline for future needs.
• Supports the execution of standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Ensures proper line cook/prep cook coverage during peak volume periods that meet projected cost goals and needs of the restaurant. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensures Company recipes are followed, and standards of quality are maintained.
• Establish daily prep levels for prep items using the daily prep sheet. (All items to be prepped must be prioritized as to need and production time).

Qualifications

• Must be able to explain and demonstrate the essential functions of the job, with or without reasonable accommodation.
• Knowledge of applicable laws and regulations
• Able to obtain a valid food service permit.
• Up to date on all OLCC laws for safe and proper serving of alcoholic beverages; as well as ID procedures and acceptable forms of ID.
• LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical.
• COMPUTER SKILLS Working knowledge of various computer software programs.
• MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, proportions, percentages, and the use of basic algebra. procedures, or governmental regulation
• Must be able to work a variety of scheduled shifts, based on the needs and volume of the operation

(example: late hours, holidays, weekends, etc.).

Physical Requirements:

• Must be able to continuously stand and lift up to 10 pounds.
• Must be able to frequently walk, bend, and reach overhead.
• Will occasionally lift to 50 pounds.

Job Type: Full-time

Pay: $80,000.00 - $120,000.00 per year

Experience level:

• 4 years

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Education:

• Bachelor's (Preferred)

Experience:

• Restaurant management: 2 years (Required)

Ability to Relocate:

• Brooklyn, NY 11249: Relocate before starting work (Required)

Work Location: In person