Hy-Vee Food Stores Kitchen Manager - Full Time in Bloomington, Minnesota
Job Title: Kitchen Manager
The Kitchen Manager is responsible for all food production, monitoring food and labor budget for the department. Responsible for ordering food and inventory procedures. Maintains the highest professional food quality and sanitation standards.
Accountable and Reports to: General Manager
Direct Reports: Asst. Kitchen Mgr, Line Cook, Prep Cook, Dishwasher
Primary Duties and Responsibilities
Provides prompt, efficient and friendly guest service by exhibiting care, concern and patience in all guest interactions and treating guests as the most important people in the restaurant
Smiles and greets guests in a friendly manner
Answers the telephone promptly and provides friendly, helpful service to guests who call
Trains and manages all BOH restaurant personnel
Supervises/coordinates all related culinary activities
Estimates food consumption and requisition or purchase food
Follows production recipes to ensure consistent quality
Establishes presentation technique and quality standards
Aids in planning and pricing specialty items
Ensures proper equipment operation/maintenance
Demonstrates proper use of equipment and cooking techniques
Oversees food production for quality and cost standards
Responsible for inventory control and ordering of needed supplies
Ensures proper safety and sanitation in kitchen
Serving as a liaison between kitchen staff and guests; ensuring that food leaving the kitchen is of the highest quality; portions are correct and food plated in an attractive manner
Oversees special events and offer culinary instruction and/or demonstrate culinary techniques
Schedules staff and assigns tasks
Directly supervises restaurant and kitchen personnel with responsibility for hiring, discipline, and performance reviews
Reports to work when scheduled and on time
Maintains and controls food cost
Directly supervises kitchen personnel with responsibility for hiring, discipline, and performance reviews
Education and Experience
5+ years of industry and culinary management experience preferred. Experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects
Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision
Must be able to perform the following physical activities: climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions
Knowledge, Skills, Abilities and Worker Characteristics
Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions.
Ability to do arithmetic calculations involving fractions, decimals, and percentages.
Possesses the ability to compose original correspondence; interprets written work instructions; interviews job applicants; follows technical manuals and has increased contact with people.
Demonstrates leadership qualities/skills.
Ability to interpret and manage recipes to ensure compliance and minimize waste
Ability to spot problems and resolve them quickly and efficiently, maintains a level head, and delegates many kitchen tasks simultaneously
Maintains impeccable personal hygiene; high work and safety standards; sets an example for the remainder of staff
Ability to manage in a diverse environment with focus on client and guest service.
Excellent attention to detail
Demonstrates track record of creativity, training, cost controls and understands the intricacies of running day to day very busy, uncompromising kitchens
Strong passion for culinary excellence, bar knowledge and service
Proven ability to develop team - strong leadership and communications abilities
Knowledge of systems, methods and processes that contribute to great execution
Stable job history which demonstrates upward career progression
This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment.
Equipment Used to Perform Job
All kitchen equipment, including: cash register, fryers, ovens, stoves, grills, toasters, can opener, griddle, chargrill, slicer, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, steamer, fax, copier, and telephone, bar equipment and restaurant point of sale system
Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections.
Has access to confidential information including, employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing.
Responsible for company assets including equipment and merchandise.