Kitchen Manager at Leo's Noblesville 003
Company: Leo's Noblesville 003
Location: Noblesville
Posted on: August 5, 2022
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Job Description:
Job DescriptionJOB SUMMARYThe Store Kitchen Manager (SKM) is
responsible for leading the day-to-day kitchen production and
helping food service line operation. Leveraging a team mentality,
this manager will successfully lead the restaurant in compliance
with Leo's corporate guidelines. Additionally, the SKM will support
the Store Manager, as needed, in all facets of running the store.
The SKM, in conjunction with the Assistant Store Manager, is
responsible for training the Front Line Workers and Kitchen Crew
Members in the store. The SKM is responsible for maintaining a
safe, sanitary, innovative and appetizing food service environment
in accordance with State and Local Health Department rules and
guidelines. The SKM ensures an exceptional customer experience and
strives to continually improve Leo's offering. PRINCIPAL DUTIES1.
Oversees store inventory management and managing of supplies.2.
Oversee the daily production of Eatery staff.3. Demonstrates and
performs advanced culinary techniques.4. With Executive Chef (Multi
Store), oversee the store produce program; rotation of product,
ordering and helping bring in seasonal product.5. Can follow
complex recipes and manages required food production for recipes.6.
Creates and follows daily production sheet for menus.7. Taste foods
to determine their quality, texture, consistency, and taste.8. Plan
sequence and time of cooking operations to meet peak serving
hours.9. Report, in writing, the quantities of food items prepared,
served and leftovers on the daily production sheet.10. Assist in
taking monthly inventory of food, paper items and chemicals.11.
Assist in creating work schedules for Eatery staff when needed.12.
Responsibilities may include closing and opening kitchen.13.
Execute the corporate training plan for all Customer Care
Representatives and Eatery team members. Effectively conduct
hands-on training to ensure associate proficiency. Conduct Check
Point interviews to ensure quality of training. Ensure the planning
and execution of established safety, security, quality, and store
operations policies, procedures and practices.14. Delegate work
assignments; monitor the work of other designated employees.15.
Work closely with management to design labor schedules. 16. Provide
leadership to staff in the absence of management, direct workflow
throughout shift17. As needed, the Sous Chef will need to run
shift, including deposit preparation and fuel operations, where
applicable, as well as be cross trained in all Store Assistant
Manager Duties and responsibilities.SAFETY AND SANITATION 1. Ensure
temperature logs and temperatures of food is regularly recorded and
data is accurate.2. Maintain quality and sanitary standards of
State and City Health Departments.3. Maintain clean and orderly
work area and complete other general cleaning duties, such as
mopping/sweeping floors and emptying trash cans and clean
equipment.4. Report to management any safety hazards and equipment
in need of repair.5. Assists in keeping the kitchen, refrigerators
and store rooms sanitary and orderly by cleaning utensils,
equipment, fixtures and work areas.REQUIRED FUNCTIONS1. Ability to
work well individually as well as in a team environment, in a
leadership capacity.2. Excellent oral and written communication
skills3. Excellent customer service skills4. Ability to work with
little or no supervision5. Detail oriented and excellent
organizational skills6. Ability to apply critical thinking skills
in all situations7. Ability to apply root cause techniques in order
to solve problems8. Ability to handle multiple projects
simultaneously and independently9. Proven self-starter with
demonstrated ability to make decisions10. Must be able to perform
the following physical behaviors repetitively throughout a shift:
standing, walking, handling, reaching horizontally and grasping
firmly11. Must be able to perform the following physical behaviors
frequently throughout a shift: reaching above the shoulder,
reaching below the waist, pushing buttons, bending, stooping,
squatting, crouching, kneeling and pushing12. Must be able to lift
and carry up to 45 lbs13. Excellent relationship building,
interpersonal and leadership skills14. Ability to Learn and Utilize
the Store's TechnologyBASIC QUALIFICATIONS1. High School Diploma or
GED equivalent preferred and at least 18 years of age2. Previous
experience in a leadership role in a professional kitchen; casual
dining, fine dining or catering operations preferred3. Availability
to work all shifts, weekends, and holidays, based on business
needs4. Ability to work 35 – 40 hours per week5. Previous
experience in ordering food and creating production processes
desired6. General understanding of restaurant costs and controls7.
Serve Safe Manager Certification (or ability to obtain with
provided training)8. Food Allergy Certification (or ability to
obtain with provided training)9. Experience selecting, training,
performance management of staff, sales building, labor allocation &
scheduling, managing expenses10. Experience using electronic food
management systems, including inventory, ordering, etc11. Cross
trained on all local, state and federal regulations for the storage
and sale of age restricted products and full and self-serve
petroleum products12. Proven and consistently demonstrated skills
in the following:a. Exceptional Customer Serviceb. Relationship
Buildingc. Effective Communicationd. Training
Keywords: Leo's Noblesville 003, Noblesville , Kitchen Manager at Leo's Noblesville 003, Hospitality & Tourism , Noblesville, Indiana
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