Kitchen Manager/Assistant Kitchen Manager - Bobby's Burger Palace (Atlanta Airport)

1.

Assists with managing and coordinates, and prepares food, and ensures quality and consistency of products are followed.
2.

Monitors and ensures that the preparing and plating of food to customers follow established recipes and standards established by the restaurant.
3.

Assists with and assigns work to kitchen staff to ensure productivity by conducting daily line-up to communicate quality executions.
4.

Monitors food inventory, maintains par levels and assists with and in the absence of the manager makes appropriate orders in accordance with company standards.
5.

Assist with conducting inventory, maintains par levels of product and in the absence of manager places orders for food and small wares as needed.
6.

Ensures compliance with company operating procedures, as well as applicable regulatory agencies.
7.

Monitors and ensures proper storing, labeling and rotation of food items and supplies.
8.

Monitors and ensures that temperature logs are completed and maintained along with all other daily records and reports.
9.

Assists with recruiting, selecting, promoting and training of associates and other status changes as needed.
10.

Maintains effective communication and positive staff and management relations.
11.

Checks and maintains equipment in accordance with established operating procedures and notifies manager when equipment is not operating properly and needs to have maintenance.
12.

Follows and monitors safe food handling, cleaning and sanitizing of equipment, proper hygiene practices and workplace safety standards for operating a unit.
13.

Performs other duties as assigned.

 

OTHER RESPONSIBILITIES:

1.

Adheres to applicable regulatory requirements, organizational policies and procedures, and departmental guidelines.

QUALIFICATIONS:

The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.

Education and Experience:

High school diploma or equivalent.

Completion of technical or culinary program or training, or equivalent of 2-4 years of demonstrated kitchen or food service experience in a leadership role.  ServeSafe Certification or the ability to obtain with six months.

Knowledge, Skills and Abilities:



* Knowledge of large quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service.


* Basic knowledge and skilled in operation, maintaining and cleaning kitchen equipment.


* Requires the ability to read and understand written directions and recipes and to calculate weights and measurements.


* Must be able to learn, understand, and apply safety and sanitation regulations.


* Ability to handle competing priorities in a fast-paced environment


* Advanced verbal and written communication skills; ability to effectively communicate with employees, customers, vendors and/or ...