The Role:

As Senior Kitchen Manager, you will be Responsible for overseeing the operations and running the shift of an assigned work group within the kitchen. Has contributory financial responsibility for food costs, labour costs, and kitchen supplies for the kitchen.

Key Performance Area:

• Ensure all food entering the restaurant received from suppliers meets corporate specifications.
• Initiate periodic quality checks for all products, i.e., temperature checks
• Conduct final check on food, “if it doesn’t look right, DON’T SERVE IT”
• Adjust par levels as needed. 
• Maintain proper rotation of food to ensure quality and freshness.
• Monitor weekly sales, adjust prep production levels and prepare par sheet for the following week’s production. 
•  Maintain food quality standards for the restaurant. Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
• Conduct daily line checks, food reviews and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team, including staff and management.
• Constantly improves achievement of Food Quality Standards. Follows Food Quality Management System exactly and ensures that all food served is fresh, wholesome and to recipe.
• Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition.
•  Ensures the cleanliness of the kitchen by maintaining the equipment at a 90% level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines 
• Ensure that KM team and staff avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision
• Responsible for achieving or exceeding the restaurant budgets for the work unit (i.e., food cost, food efficiencies, labour cost and direct kitchen expenses).
• Assist in maintaining current kitchen schedules, staffing templates, staff files, ordering and production targets, etc.
• Ensure compliance with CFI/ GLC inventory procedures
• Ensure all Health Department sanitation requirements are maintained at all times.
• Communicate to kitchen Employee any changes in Policy or Procedure and any directives from Executive Chef, General Manager and / or corporate office.
• Ensure proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following CFI/ GLC guidelines
• Manage assigned staff, including scheduling, performance feedback, discipline, investigations and terminations. 
• Responsible for ongoing training and professional development of staff members 
• Ensure Kitchen staff and managers are adhering to policies and procedures for preparing and cooking food
• Ensure food is served up to the correct standard in looks, taste and cost

Experience:

• 1 to 3 years of kitchen experience in a full-service, moderate to high-volume restaurant, preferably with at least one year in a supervisory or managerial role
• Solid track record of success in previous assignments demonstrating upward career tracking

Skills: 

- Comprehensive knowledge of the Food industry.

- Experience ordering and taking inventory of kitchen and food supplies.

- The ideal candidate will have a proven track record in maintaining strong cost controls, and quality standards and fulfilment of supplies.

- You will also be willing and able to work the line during periods of high traffic.

- Culinary school background a plus