Kitchen Manager/ Chef/ Cook/ Back Of The House

SUDO Bar and Grill

Kitchen Manager - COOK

Job Description

This Team Member is responsible for ensuring that line cooks and Utility staff are following established policies and regulations. This includes recipes, prepping and preparing all food items, and must be able to perform at all stations including, fryer, combo section, salads, and grill. Manager - cooks must be able to multi-task and function in a high-volume environment. Managers must be able to communicate clearly with servers, bartenders and management on the status of food items and any potential problems, while providing food with the highest quality of taste, presentation and service.

Physical Demands: The physical demands described here are representative of those that must be met by a Manager to successfully perform the essential functions of this job. While performing the duties of this position, the Manager will regularly be required to:

*Kitchen manager must be ServSafe Cert

• Work days, holidays, nights, and/or weekends as required.
• Work in noisy, fast paced environment with distracting conditions.
• Read and write
• Lift and carry up to 40 pounds.
• Move about facility and stand for long periods of time.
• Walk or stand 100% of shift.
• Reach, bend, stoop, mop, sweep and wipe frequently.

Compliance Duties:
This position plays a role in regulatory compliance, including:

• Following-established recipes
• Very Knowledgeable of Safe Serve rules and regulations
• Following all relevant health department rules and regulations (COVID)
• Observing the principles of safe food handling and service
• Adheres to all State and company safety and sanitation policies and procedures.
• Assists Line cooks and other Team Members as needed or when business needs dictate.
• Do not bring large bags and handbags into the restaurant (small clear bags only)
• Use courtesy cups for drinks, juice cost $2.00 (orange, cranberry, pineapple, bottle lemonade)
• Do not make any food items without a ticket. All re-makes require managements’ approval
• Breaks must be taken before 9pm and after 1pm.
• You can not leave the line if there are tickets regardless which side you are assisting
• Do not eat food while cooking -
• All food items must be processed through the Clover POS systems – No free food

Primary Responsibilities:
Follows recipe for preparing, seasoning, cooking, tasting, carving and serving food items.

Manage the Kitchen to ensure:

• Cooking and preparing all food items. Food must be prepared, seasoned, and presented properly.
• Performing and coordinating food preparation so that food meets and/or exceeds quality and taste.
• Handling all foods in accordance with sanitary procedures and standards and complies

with all federal, state and local regulatory procedures regarding food production

• Setting up preparation stations with all necessary supplies
• Preparing food for service chopping vegetables, preparing sauces
• Measure and assemble ingredients for menu items
• Collaborate with the staff to prepare meals during our dining hours
• Maintain accurate food inventories
• Properly store food items at appropriate temperatures
• Rotate stock items as per established procedures
• Restock kitchen for subsequent shifts
• Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift
• Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed
• Cleans and sanitizes work stations and equipment
• Practices excellent food safety and sanitation practices and complies with HACCP standards
• Operates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables
• Stocks, dates, rotates, and checks temperature of product
• Prepare to order within 5-8 minutes quality grill products in accordance with specific cooking procedures using the grill, bun toaster, spat, meat fork and CRT.
• Cooking times, setting, and monitoring equipment temperatures.
• Restocking, sanitizing work area and following safety, security, uniform and company rules are essential to successfully operating grill station.

Sanitation: We are obsessed with sanitation and food safety! Due to the nature OF THE restaurant business, it is ABSOLUTELYESSENTIAL that EVERYONE follows safe food handling procedures.This is one area OF THE Restaurant where there is absolutely no compromise. NEVER take shortcuts on food safety and handling. Every day we are entrusted with the health and even lives of our customers. This is a huge responsibility, one that we must never take lightly.

Food Safety is ongoing listed below are some OF THE basic rules we ALWAYS follow and enforce:

1. Wash your hands OFTEN

2. Always wear gloves, beard guards, and hair nets

3. Sanitize everything

4. Prevent cross-contamination

5. Keep food at the proper temperatures

6. Store food correctly

7. If you are sick or have a fever stay home

Appearance and Uniforms: To maintain our image as an exception, high quality restaurant we need to dress the part. Please adhere to the following guidelines:

1. Hair and nails should always be well groomed clean and neat.) (no hats, nor scarfs, wraps)

2. Shirts – SUDO shirts or all black shirt (no inappropriate language of graphics)

3. Pants – all black kaki

4. Shoes – All black no exception (skid-proof)

The following Opening task will be performed on a daily basis:

Turn on all cooking appliances (vents, fryers, oven, stove warmers, waffle iron, etc.)

Clean cooking grease by removing any debris (skimming debris from oil)

Clean oven, stove top, fryers and etc., if necessary

Warm or make all hot food items (nacho cheese, grits, etc.)

Inventory freezers and refrigerators for low stock items and notify manager

Check, Stock, and clean refrigerators and freezers as necessary

Prep all daily use non-meat items (lettuce, tomatoes, cucumbers, cheese, green peppers, olives, onions, etc.)

Prep all daily meat- food items (thaw if necessary chicken, fish, steak, ground beef, shrimp, etc.)

Check and put away all delivery items

Maintain dishes and clean kitchen for next shift

List all low or items of need on inventory sheet on the refrigerator

The following Closing task will be performed on a daily basis:

Turn-off all fryers skim all debris from cooking oil

Turn-off and clean the cooking stove-top

Turn-off and clean the oven

Turn off and clean vents

Wipe down walls and clean behind fryers

Wrap, label and refrigerate all food items

Food items stored in the freezer and refrigerator must be stored and shelved properly

Wipe and sanitize all surfaces including outside and inside of all cooking appliance, fryers, inside of oven, stove top, shelving, freezer and refrigerator doors, etc.

Sweep and mop floors (replace mats)

List all low or items of need on inventory sheet on the refrigerator

The following Closing tasks will be performed on a weekly basis:

Boil out and clean fryers

Change cooking oil

Job Type: Full-time

Pay: $15.00 - $22.00 per hour

Pay rate:

• Hourly pay

Shift:

• Evening shift
• Night shift

Supplemental pay types:

• Overtime pay

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed

Work setting:

• Bar
• Casual dining restaurant

Experience:

• Culinary experience: 10 years (Preferred)
• Cooking: 10 years (Preferred)

Work Location: In person