Kitchen Manager/Chef

Responsible for all kitchen functions including food purchasing, food inventory, preparation and maintenance of quality standards, sanitation and cleanliness, interviewing and hiring employees, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness, writing kitchen work schedule.  Expected hours/week worked will vary based on seasonality and restaurant business needs but a minimum of 45/hours per week should be anticipated.

Please note:

• If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates.
• If advanced to the next stage of the hiring process, you may be asked to fill out a longer application.

COMPENSATION

• Hourly and salaried options available, pay based on experience.

RESPONSIBILITIES    

• Promote, work, and act in a manner consistent with the mission of Food & Fire BBQ-Taphouse.  Our mission is to enrich the lives of our guests and our employees by offering a superior restaurant experience, while having a positive impact in our community. We achieve excellence by offering 1) world-class SERVICE, 2) high-quality FOOD, 3) great DRINKS, and 4) a fun ATMOSPHERE. We have a focus on promoting sales growth and instilling cost controls and sound operating procedures. We also believe in treating our employees like family. We know that our employees are our most important resource and our success depends upon hiring and retaining a staff capable of delivering an exceptional dining experience to every customer, each and every visit.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, smokers, other equipment and food storage areas.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients other related restaurant supplies.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipes for all menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Check the quantity and quality of received products.
• Determine how food should be presented when appropriate.
• Plan, direct, or supervise the food preparation or cooking activities for any PTM-owned restaurants as needed, including offsite caterings/special events.
• Coordinate planning, budgeting, or purchasing for all the food operations.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Meet with sales representatives to negotiate prices or order supplies.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Provide orientation of company and department rules, policies and procedures to new kitchen employees.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, proper lifting and carrying techniques, and handling hazardous materials.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Demonstrate new cooking techniques or equipment to staff.
• 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.
• Meet with guests as appropriate to discuss menus for special occasions, such as weddings, parties, or banquets.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

QUALIFICATIONS   

• Five or more years of experience in varied kitchen positions including food preparation, line cook, fry cook, grill cook, prep cook, banquet cook, etc.
• At least one year of supervisory/managerial experience.
• Basic computer skills and ability to use various platforms to do scheduling, inventory, ordering and other needed duties.
• Able to communicate effectively with managers, kitchen and dining room personnel, and guests.
• Able to reach, bend, stoop and frequently lift up to 50 pounds.
• Able to work in a standing position for long periods of time (up to 10 hours/day).

BENEFITS    

• Paid Time Off (after one year of continuous service)
• Matching retirement plan
• Employee Meal Discounts