Fig and Olive Newport Beach, CA, USA
Oct 17, 2019Full time
PURPOSEThe purpose of the Kitchen Manager is to ensure that all food production workers are performing their duties as prescribed by the quality standards established by the Chef de Cuisine. The Kitchen Manager assists the Chef de Cuisine to ensure continued operation of the kitchen, back of house, and all matters associated with food production, preparation, cleanliness, storage, and stocking of products.RESPONSIBILITIES & DUTIESCompletes quality control line check for each meal periodOverlooks kitchen preparation of all stations and the production of all foodVerifies all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employeesAssists with training of kitchen personnel as well as food services staffSets-up and ensures kitchen stationsare ready to serve prior to serviceMaintains high standards of quality and appearance of all food preparedand servedDevelops organized prep sheets with each menu changeOversees all food is consistent with FIG & OLIVEs standardsand portions are consistently controlledEnsures food tickets are complete and out in a timely mannerOversees and supports line cooks in synchronizing food procurement as well as other food preparation tasksReads and follows recipes, and prepares and cooks hot and cold food itemsEnsures quantity of daily prepped foods to ensure the restaurant runs as smoothly and efficiently as possibleComplies with all sanitation standards (temperature logs, HACCP review, sanitation walkthroughs etc.)Carries out Data entry of inventory, purchases/ invoices Daily high cost inventory Manages labor costs, food purchasing and utilization to maximize cost efficienciesPrepares and plates final food products ensuring an attractive presentation is achievedEnsures all food orders are completed in an efficient mannerOrders and receives food products from vendors, checks in by item on invoice,and inputs in receiving logMaintains a strong working knowledge of culinary trends and utilize whenappropriateEnsures cleanliness and high sanitation standards are maintained at all timesOrganizes and maintains stock rooms and walk-in refrigeratorsProperly returns and stores all food items to designated storage areas at the end of the shiftTrains line cooks on all aspects of the role to help and enhance their cooking skillsPerformsall miscellaneous duties assigned by upper managementUnderstands and complies with all company policies and procedures regarding safety, security, emergencies and energyMINIMUM QUALIFICATIONS & REQUIREMENTS Minimum 3-4 years in a fast-paced kitchen, fine dining high-volume restaurant Demonstrated strong leadership and teamwork skills and abilities Excellent communication skills both written and verbal French cooking cuisine skill sets preferred Advanced computer skills (Microsoft Office, payroll etc.) Must be able to stand for 9 to 10+ hours Must be able to lift 50 pounds Reliable and predictable attendance Food Handlers Card / ServSafe Certification College degree/Culinary school degree preferred, but not necessary Must have working computer knowledge (Microsoft Excel, Outlook etc.)The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications.