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Kitchen Manager at Leo's Noblesville 003

Company: Leo's Noblesville 003
Location: Noblesville
Posted on: August 5, 2022

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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