As kitchen manager your job is to lead employees to succeed and exceed our expectations. The job requires knowledge and organization of many details. Leading approximately 25 people is no easy task. You set the tone for the rest of the staff. The tone should be a combination hard work and fun. If successful then respect will follow. As you succeed you are to identify talent that can be promoted to a job with more responsibility. The following is only a broad guideline to your duties as Kitchen Manager. It is your responsibility to use your talents to define your duties in a more specific manner. Always stay in communication with your General Manager. Schedule regular monthly meetings with key BOH employees, discuss potential problems and improvements. Promote innovative thought and problem solving. People by nature seek influence and have a desire to be involved in decisions relevant to their jobs. Think outside the box, be creative and have fun.
Kitchen Procurement
1. Ensure that food, beverage, and produce procurement is of quality and complies with Mellow Mushroom specifications.
2. Look for ways to improve food quality w/out significantly adding to overall food costs.
3. Ensure that food costs are not above standards set forth by Management.
4. Ensure that paper goods costs are monitored.
5. Establish proper Par levels to ensure that we do not unnecessarily run out of all kitchen items e.g. Coke products, Paper products, limes & lemons etc.
Verify with vendors costs of delivered goods is actual established price.
Make certain that we are advised of price changes e.g. cheese
Organize Kitchen paperwork e.g. par sheets ordering info etc. in a manner that anyone can perform functions in your absence.
Spot Inventory should be done on each Monday a.m. for ordering purposes. It should also be done Monday a.m. on the last day of the month and entered into the computer by the following Wednesday.
Kitchen Food Production 10. Make certain there is a competent leader on the clock at all times. Someone who shares our interests e.g. labor costs/ no bullshiting on the clock
11. Review orders and make sure kitchen/FOH employees are ringing in items correctly @ the right price. E.g. ½ & ½ pies, salad add-ons etc.
12. Ensure that portion controls are in place in order to aid in food costs.
Prep 13. Make certain that BOH employees know the recipes for sauce, proper methods for dough trays etc.
14. Dough par levels should be established to reflect sales levels w/ a safety factor for unpredictable hits.
15. Be sure to rotate inventory to avoid waste and poor quality.
16. Make certain all prepped items are being initialed, dated, and prepared according to our specifications – e.g. onions and peppers sliced properly, romaine lettuce washed and cut.
Communication 17. Ensure that Hoagies, Salads, and Pizzas are being produced in an expeditious manner.
18. Make certain that there is coordination on tickets between people on the pizza line .e.g. large tickets are produced as a group. E.g. Mega veggies are made before cheese pizzas.
19. Expedite-Make certain that there is a shift leader or manager or an employee with the communication and organizational skills necessary to ensure that food items are sent out correctly- e.g. ticket times, overall appearance and accuracy of the food.
20. Tickets that identify parties of six or more require ownership from someone on the pizza line. This means that the owner expedites the ticket at all stations to ensure the food comes out at the same time with no mistakes. This is very important @lunch.
21. Try to invent menu items that would be approved that are not currently on the menu e.g. Portobello pizza, stuffed mushrooms. At least one a month for all stations. (Salad, hoagie, and pizza.)
Training 22. Try to make sure that each BOH employee is proficient at production of all food. Our training must work in both directions. Pizza- Grill and Grill to Pizza. If incapable of learning our methods and procedures then terminate.
23. It is your responsibility to personally train new hires. Do not schedule a new hire to work when you are not in the kitchen. Develop a training program that certifies employees. Periodically grade each kitchen employee on their work. Speed, accuracy, presentation, and menu knowledge.
Kitchen Cleanliness 24. Be prepared for the Health inspector at any time. Know the violations that are critical and identified by an asterisk on Form DBPR HR 5022-015. Check online for updates. We must be compliant at all times!
25. Kitchen should always be in a situation where if the Health inspector should arrive that we would pass w/out any major problems.
26. Ensure that daily deep cleaning tasks are enacted e.g. Sunday morning grill hood.
27. Coolers and freezers are properly clean at all times.
28. Make sure that work areas are clean of food scraps. Grill & Salad areas especially.
29. Make certain that kitchen areas visible to the floor (customers are swept and free of food products.
Dish Pit 30. Ensure that there is always salt in the softener. Purchased @ Costco.
31. Dishwasher needs to be clean of food, screen needs to be cleaned of debris frequently during shifts.
32. Dishwasher always needs to have proper level of Chemicals available.
33. Stainless Steel needs to be cleaned by area on a weekly basis e.g. Pizza line 1st week
34. Prep Areas clean and sanitized after use e.g. meat slicer Wash hands often Wash hands often Wash hands often Kitchen Culture
35. Make certain that BOH employees understand the open Kitchen Environment. They are entertainers to the customers. Appearance is important smile often.
36. Urgency is important while having fun @ the same time.
37. Make certain the proper people are scheduled and in the right stations.