CULINARY MANAGER

Kitchen Manager is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations. Throughout a shift, a Kitchen Manager will perform the duties of a Cook, Prep Cook and/or server when needed.

• Assist customers with their orders
• Responsible for all aspects of food preparation (prep work and cooking) including but not limited to:
• Grilling items for plate lunches
• Cooking chicken and other hot items
• Scratch baking (determined by store)
• Cooking all items for bentos
• Making sandwiches/salads
• Making all other hot and cold foods
• Responsible for all aspects of the front of the house, including assisting customers with their orders and ringing up customers for their purchases (at applicable stores)
• Enforce sanitation procedures and product organization/rotation
• Training new Cooks, Prep Cooks and servers in all operational tasks
• Administrative duties, including but not limited to:
• Transfers
• Inventories
• Routine ordering
• Oversee back-of-the-house operations
• Oversee front-of-the-house operations
• Quality control/maintaining recipe standards
• Answer department phone
• Understand and abide by all company policies and procedures

• Transportation of grilled foods
• Pack, rotate, and label all prepared foods
• Bakery merchandising
• Cutting prepared meats for line service
• All aspects of set up/break down for service line
• Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments
• Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping
• Restock soaps, sanitizers, and other associated chemicals
• Make store announcements regarding kitchen specials
• Perform demonstrations when necessary (sample out new items)
• Any tasks as deemed necessary by management

• 18 years of age or older (operates heavy machinery)
• Must be able to safely lift 40-50 lbs unassisted
• Stand for extended periods of time (4-10 hours)
• Push and pull up to 100 lbs

• Detail-oriented
• Organized
• Able to work independently and as a team member
• Able to multi-task
• Resourceful

• As determined by employee handbook
• May require working early mornings, evenings, weekends and holidays
• Occasional longer shifts (10 hours)

• Fast-paced environment
• Serving area: Cool to room temperature
• Extremely hot and/or cold temperatures: Warehouse/kitchen (100+o F); Chill (35o F)/freezer (-10o F)

Potential Hazards:

• Working with hot pans/serving trays, grill, hot oven, steamer, fryer, etc.
• Working with chemicals for sanitation
• Working with knives and slicing machinery

• Education/Training/Experience:
• High school diploma or equivalent
• Three years external experience as a Cook or two years internal experience as a Cook
• One year supervisory experience preferred
• Communication:
• Excellent customer service skills
• Ability to effectively communicate with others
• Good phone etiquette
• Possess acceptable written and verbal communication skills in English
• Other:
• Accurately and efficiently complete work in a timely manner
• Able to multi-task
• Highly organized
• Attention to detail
• Able to effectively prioritize work
• Able to meet deadlines in a short period of time
• Able to quickly pick up and follow through with various projects
• Troubleshooting/problem-solving ability

Starting rate (as deemed by current pay schedule) or commensurate with experience.