Kitchen Manager or Lead Line Cook

  • Forthright Oyster Bar and Kitchen
  • Campbell, CA, USA
  • Mar 24, 2020
Full time Chefs, Cooks, Food Preparation Workers General Managers and Management Executives

Job Description

Forthright Oyster Bar and Kitchen in Campbell is a seafood centric restaurant.The Kitchen Manager is responsible for maintaining consistency in food quality and execution according to the Executive Chef, Jim Stump. The Kitchen Manager will maintain company systems and standard operating procedures. In addition, she/he is also responsible for working closely with executive chef to assure standards are being met in all other aspects of the commissary operation. Must be capable of fulfilling all areas of executive chef's responsibilities in his/her absence. Must work closely with executive chef in promoting company's culture, mission and philosophy.Requirements1-2 years previous experience in Independent Operation as Lead Line Cook Understand cooking techniqueMust cook eggs in a variety of waysExperience in high-volume establishmentSTANDARDS AND EXPECTATIONSAdhere to all service standards and procedures as outline for each position.Act as lead trainer for kitchen staff or supervise training of all new kitchen staff entering the restaurantEnsure proper set up and break down of cooking stationsEnsure that sanitation standards as set forth by Forthright Oyster Bar and Kitchen local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.Ensure proper maintenance of all reach ins and walk ins according to Santa Clara Valley Health Department Standards and company StandardsMaintain Clean kitchen and prep areasMaintain safety standards to ensure staff works safely in the restaurant and kitchenClean and Maintain kitchen equipment according to company standardsReport any kitchen equipment maintenance issue to owner or Executive Chef - You may need to contact approved vendor for serviceCreate recipes for all menu items (All recipes will be the property of The TableAssist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.Supervise staff when making recipes to ensure quality and consistencyMonitor quality and consistency of menu items and inventoryPurchase quality products in line with company budgetSeek approval from Executive Chef to purchase new ingredients not listed on inventoryManage Inventory by keeping inventory reports current with products in house and changing counting units and costMaintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.Control labor and operating expenses (kitchen labor 18% based on kitchen labor to food sales) through effective scheduling, budgeting, purchasing decisions, (food cost must be maintained at 27% or below) and inventory control.Ensure that all kitchen staff employees are taking their 30-minute unpaid meal periodNote & Report any safety hazardsGuide employees according to employee manualHire and terminate employees in accordance with the employee manualSelect, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established cultural and core standards are metCommunicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.Work harmoniously and professionally with co-workers and supervisors