Kitchen Manager - Water Oak House
Webster, TX 77598
About the Job
Water Oak’s goal is to provide guests with a seasonally inspired, hand-crafted savory breakfast and lunch menu, with a large focus on signature cakes, pies, and other specialty baked goods. These items will be served alongside curated brunch cocktails, carefully selected beer and wine lists, and an elevated coffee program. Water Oak is looking for great people to lead its opening team. This is an extremely exciting time! We are in search of team members who embody our vision of a dining experience and are ready to help write the first chapter of Water Oak’s journey into a brick-and-mortar location.
WATER OAK - KITCHEN MANAGER
RESPONSIBILITIES/DUTIES
● Oversee and assist line cooks and prep cooks with daily tasks.
● Perform kitchen line checks where both physical stations and quality of products are inspected and corrected where needed.
● Ensure that all batch recipes references are current and placed in each station.
● Conduct inventory of products by department: Meat, seafood, poultry, grocery (dry goods), spices, produce, frozen goods, noodles, paper, etc.
● Inspect and tag incoming products - sign and adjust incoming invoices.
● Responsible for the efficiency and quality of the kitchen throughout service
● Help hire, train, and develop kitchen and dish staff.
● Conduct all food product and kitchen supply ordering according to proper procedure.
● Oversee the organization and correct labeling of the food walk-ins, food dry storage, pot and pan rack, and equipment storage.
● Oversee the cleanliness and organization of the dish machine area.
● Establish scheduling needs of staff (Line, Prep, and Dish)
● Assist in establishing an order guide for all items necessary for kitchen operations.
● Assume 100% responsibility for the quality of product served as per specifications.
● Assume responsibility for the proper labeling and date marking of all perishable items.
● Accountable for accurate food inventories
● Participate in all weekly manager meetings.
● Responsible for the continued education and development of the kitchen staff
● Pledges to perform job functions while upholding company policy and procedures according to company operating policies manual.
● Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
● Maintain all kitchen equipment & facilities up to the kitchen operating standards by utilizing maintenance charts, cleaning checklists and schedules.
● Maintain company desired food cost.
REQUIRED TRAINING/EDUCATION/EXPERIENCE
● Associate degree in culinary arts or similar field preferred, but not necessary.
● Minimum of two years culinary/kitchen management experience as a Sous Chef, Kitchen Manager, or Kitchen Lead.
● Must possess detailed knowledge of back of the house management.
● Must be proficient in product ordering, perpetual inventories, staff selection, scheduling, and training.
● Must have a Texas Food Manager’s Certification
MINIMUM QUALIFICATIONS
● Passion for food and beverage.
● Positive attitude, and solution oriented.
● Self-motivated and self-aware.
● Able to stand for 10 hours at a time.
● Able to operate in a fast-paced, high-volume environment.
● Available to work 50-55 hours a week.
● Available to work weekends.
● Able to lift 50 pounds.
● Good hearing for accurate communication.
● Understanding of the English language.
● Bilingual preferred, but not required.
● Basic computer skills.
● Basic writing skills.
● Strong people skills.
● Ability to teach and train others.
● Emotional intelligence.
● Must be able to physically carry out the position requirements.
This position reports to Business Owner.