Kitchen Manager

• Promote, work, and act in a manner consistent with the mission of Fat Pat`s Bar & Grill.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants.
• Coordinate planning, budgeting, or purchasing for all the food operations.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Meet with sales representatives to negotiate prices or order supplies.
• Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Provide orientation of company and department rules, policies and procedures to new kitchen employees.
• Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of guests.
• Demonstrate new cooking techniques or equipment to staff.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.

Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.