Kitchen Manager - Zepeddie's Pizzeria
Charlotte, NC 28217
About the Job
SUMMARY
The Kitchen Manager directs
the food service activities and back of house operations of the restaurant and
market in accordance with company guidelines regarding operating procedures, food
preparation and product specification, sanitation and cleanliness,
profitability, and employee relations.
The Kitchen Manager
must perform duties in compliance with all applicable sanitation, health, and
personal hygiene standards. He / she is responsible for appropriate use of kitchen
and restaurant supplies and equipment to minimize loss, waste, and fraud.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions.
DUTIES AND RESPONSIBILITIES
To perform this job
successfully, an individual must be able to perform each essential duty
satisfactorily. The duties and responsibilities of this position include but
are not limited to those listed below. Other duties may be assigned as needed
to accommodate the smooth flow of operations within the company:
1. Under the direction of the General Manager, ensures that the
kitchen and food service area is functional and meets all quality standards on
a daily basis including, but not limited to cleanliness and sanitation, guest
service and execution of food service.
2. Follow and ensure kitchen employees follow Standard Operating
Procedures (SOP) for all aspects of the kitchen and food service area. Monitor
consistency and adherence to recipe and food specifications, guest safety,
employee safety, cleanliness, sanitation and food safety, ordering, receiving
and storage procedures.
3. Complete kitchen schedules based on labor proformas that both meet
the needs of the business and achieve labor cost guidelines. Ensure proper
staffing levels for each shift.
4. Supervise all kitchen employees on the shift. Ensure employees
adhere to uniform standards and company policies as stated in Zepeddie’s
Pizzeria employee handbook.
5. Conduct food inventories. Monitor proper inventory levels and
adjust par and ordering guidelines based on demands and changes in business.
Monitor food inventory for waste and theft. Maintain and update waste log on a
regular basis. Report issues to GM.
6. Complete food orders using order guides. Establish par levels with
use of product mix reports. Follow receiving guidelines when food orders
arrive. Check product to ensure Zepeddie’s Pizzeria quality, correct quantity,
and proper specification.
7. Oversee relationship with vendors and insure quality standards for
products are met. Maintain price book and hold vendors to fair and reasonable
pricing for all products and services.
8. Ensure all food is labeled, dated, and stored properly in accordance
with federal, state, and local health code regulations. Ensure product is not expired
or out of date.
9. Complete line checks accurately and on time. Maintain line check
sheets and temperature logs.
10. Complete accurate prep sheets on a daily basis. Ensure the recipe
book is used and food is prepared according to Zepeddie’s Pizzeria standards
and recipe specifications.
11. Monitor food cost and cost of goods. Assess and troubleshoot high-cost
areas and advise on cost saving solutions.
12. Ensure recipes are accurate and match theoretical costs.
13. Assess repair and maintenance needs of the kitchen or equipment
and alerting management of any needs or unsafe working conditions.
14. Assist in the development of standard recipes and food preparation
procedures.
15. Assist in recruiting, hiring and development of all BOH staff.
Give performance feedback to employees on a weekly and monthly basis. Oversee
BOH staff training and development programs.
16. Ensure all new kitchen employees and managers in training (MIT’s) are
properly trained. Communicate with the management team on development and
progress of certified trainers and MIT’s. Assist with completion of weekly
reviews, testing and any other assigned paperwork associated with the training
process.
17. Comply with established sanitation standards, personal hygiene,
and health standards.
18. Must maintain skills necessary to safely and efficiently operate kitchen
and restaurant equipment and machines used in the performance of this job.
19. Assist management in completing accurate and necessary daily, weekly,
and monthly paperwork associated with the back of the house.
SUPERVISORY
RESPONSIBILITES
1.
Directly supervises 8 to 20 employees of the kitchen staff
and MIT’s in BOH. Carries out supervisory responsibilities in accordance with
the organization's policies and applicable laws. Responsibilities include
training employees; planning, assigning, and directing work responsibilities,
and following up with the management team.
2.
Acts as mentor in directing subordinate employees with
advice or solutions to difficult problems in areas such as job performance.
QUALIFICATIONS AND REQUIREMENTS
Kitchen management
experience in restaurant, retail, food service or the hospitality industry is
required.
The requirements
listed are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions.
1. Supports the Mission, Vision, Values and Culture of Pizzeria
Fiamma.
2. Provides leadership for employee relations through effective
communication, coaching, training, and development. Develops trust and
credibility. Exhibits honest and ethical behavior and motivates others to
behave honestly and ethically.
3. Provides leadership for problem resolution to facilitate faster
improvements and improved working relationships.
4. Ensures compliance with company standards for safety and
sanitation, organization, quality, timeliness, cost control and waste
reduction.
5. Creates an atmosphere which allows for the respect and well-being
of all co-workers and guests in a safe, secure environment.
6.
Assesses and /or corrects unsafe working conditions,
equipment repair and maintenance needs.
7.
Maintains confidentiality of all proprietary Zepeddie’s
Pizzeria operations, programs, and materials.
8. Maintains quality assurance and compliance with all regulatory
requirements.
9.
Ensures compliance with current laws and policies to
provide a work environment free from sexual harassment and all illegal and
discriminatory behavior.
10. Creates a harmonious work environment for all employees.
11.
Uses tactful, appropriate communications towards
direct reports, vendors, and guests.
12.
Follow up as appropriate with employees or guests
regarding reported complaints, problems, and concerns.
13.
Completes requirements for training, acceptable
attendance, uniform, and dress codes including personal hygiene, and other work
duties as assigned.
14. Utilizes effective time management; reports to work on time and
completes assigned duties within designated time frames.
15. Uses good judgment and integrity in decision making; Makes clear, consistent,
and transparent decisions; Able to identify relevant from irrelevant
information and make timely decisions.
16. Must exhibit effective leadership skills, motivate others,
demonstrate a high level of business acumen, and develop trust and credibility
with subordinate employees and peers.
17. Must exhibit honest and ethical behavior and expect same from
others.
18. Must demonstrate effective oral and written communication skills
and actively listen; must clearly and effectively share information.
19. Weekend and evening work will be necessary.
20. Must have reliable transportation.
EDUCATION / TRAINING / CERTIFICATIONS
1.
A high school diploma or equivalent
preferred.
2.
Must be at least 21 years of age and provide
a current and legal form of identification to verify age.
3.
Must attend orientation and agree to
policies and procedures as outlined in the Zepeddie’s Pizzeria Employee
Handbook.
4.
Must successfully complete assigned Kitchen Manager
Training Program.
5. Must obtain ServSafe food sanitation certification and
food handler’s permit as required by federal, state, or local regulations.
PHYSICAL / COGNITIVE / VERBALSKILLS
The Kitchen Manager must
have the ability to effectively communicate in the English language, so as to
be able to direct staff and provide information to the guests. He/she must have
proficient reading and writing skills. He/she must have the ability to read and
comprehend simple instructions, short correspondence, and memos and the ability
to write simple correspondence. He/she must have the ability to effectively
present information in one-on-one and small group situations to guests,
clients, and other employees of the organization. He/she must be able to
calculate figures and amounts such as discounts, interest, commissions,
proportions, percentages, and volume as well as the ability to apply concepts
of basic mathematics.
The employee must have
the ability to stand, reach, lift, bend, kneel, stoop, climb, push, and pull
items weighing 50 pounds or less. The employee must regularly lift and/or move
up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally
lift and/or move up to 50 pounds; Manual dexterity, the ability to talk and
hear and the ability to follow written and oral instructions and procedures are required.
The employee is frequently required to taste or smell. Reasonable accommodation
may be made to enable individuals with disabilities to perform the essential
functions of this position.
WORK ENVIRONMENT
The work environment
characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. While
performing the duties of this job, the employee regularly works near moving
mechanical parts and is regularly exposed to fumes or airborne particles and
extreme heat. The employee is frequently exposed to wet and/or humid conditions
and toxic or caustic chemicals. The employee occasionally works in outside
weather conditions and is occasionally exposed to extreme cold and risk of
electrical shock. The noise level in the work environment is usually loud.