Kitchen Manager at Cathedrale

The position of Kitchen Manager is responsible for leading and supervising a team of cooks to prepare food per the order. Read tickets and expedite orders. Responsible for maintaining the production line and preparing all food items per recipe specifications. Responsible for maintaining the highest food safety and health standards.

• Prepare, produce, create and present all menu items to the highest quality, according to the food preparation checklist and recipe method as per brand standards
• Read tickets and expedite orders
• Maintain and manage the production line, items, and processes
• Assist the team in developing new menu items, showcase creative flair using ingredients, flavors, and presentation, and for all finalized and approved dishes
• Ensure daily inspections of all prepared ingredients to ensure freshness and quality criteria are met as per brand standards
• Ensure the kitchen is set up and closed as per requirements in a timely manner for each service period, including the correct storage of all food as per hazard analysis and critical control points
• Manage the production and delivery of staff meals, and guest meals
• Assist with interviewing, hiring, and providing recommendations to hire candidates
• Ensure that employees have all required certifications validated, i.e., Health Cards
• Issue and document progressive discipline correctly and on time, as well as, conduct coaching and counseling as necessary
• Conduct training classes for knife skills etc.
• Assist in managing food cost and payroll (via scheduling) to achieve budgeted gross profit and payroll budgets, with full comprehension of both areas within the business
• Approve the following day’s preparation and set-up sheets for the section, as per business levels, with all tasks to be carried out by the team. Communicate this to the team and ensure completion
• Ensure all order sheets are correct, approve and place orders within the specified timeframe on the purchasing and inventory system
• Regularly assess and test all food items are cooked to the correct temperature and where required, complete the temperature log, probe test log, and stock rotation log
• Minimize food wastage/spoilage and document any food wastage to ensure correct and accurate stock
• Ensure all completed food wastage sheets are correct and accurate and entered in the purchasing and inventory system when required
• Ensure daily stock take is correct and accurate; ensure kitchen has adequate supplies for the shift; complete the weekly stock take
• Maintain food quality and presentation, but always, strive to improve quality and presentation
• Ensure all ingredients and menu items are correctly stored and clearly labeled with the date made/received, expiration date, allergy specifications, and initials of who made the product.
• Ensure all menu items and ingredients are rotated, using the first in, first out rule
• Assist when necessary in the set-up and breakdown of workstations in the Kitchen 
• Ensure the kitchen is kept clean. Regularly clean and sanitize benches, chopping boards, and equipment; ensure the kitchen floor is cleaned and mopped, the deep fryer oil is regularly strained/changed, the rubbish is disposed of, etc.
• Regularly clean and re-stock fridges, freezer/s and stockroom/s, taking into consideration stock rotation
• Ensure any spillages, or breakages (clear and dispose of broken crockery) are recorded and noted for CGS par numbers
• Immediately report any maintenance issues
• While on shift, attend the daily kitchen briefings
• Ensure the entire team is following food safety and health standards as per local, state, and federal regulations
• Ensure the dish machine, and three-compartment sinks are working properly, and that stewards are actively utilizing sanitation logs.  Temp, and chemical tests at least twice a shift.
• Attend training sessions and read training notes to continually further your skills and knowledge
• Assist and/ or complete additional tasks as assigned

 

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue wing training

EDUCATION/WORKING KNOWLEDGE:

• Minimum of five (5) years of progressive work experience in a high-volume and fine-dining restaurant required
• Possess knife skills, knowledge of food storage

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, sit, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 25 lbs.
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume

• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment