Kitchen Manager, Chef

Job Description:    Responsible for all aspects of kitchen operations includingbut not limited to quality control, profitability, kitchen personnel managementand scheduling, kitchen area cleanliness and maintenance, product control andsecurity, and inventory management in the individual location.  In addition coordinates and executesall parties and banquets with Events and Group Sales Manager.

 

Duties and Responsibilities:

·      Ensure all operating and quality standards are met.

·      Food quality and recipe adherence.

·      Onpremise liaison between venue and contracted vendors.

·      Coordinates and executes all parties and banquets.

·      Kitchen Team Member recruiting, development and training.

·      Kitchen Team Member scheduling and labor management.

·      All aspects of units ordering, receiving, inventory and cost control systems.

·      Timely and systematic feedback on contracted vendors service execution.

 

 

Job Requirements:

 

Skill/Experience:   Minimum of three years Kitchen Management experience in a high volumeenvironment. 

 

Job Activities:

·      Basic computer skills and spread sheet familiarity.

·      Oversee daily production facilities.

·      Quality control.

·      Managing cost control systems.

·      Kitchen Team Member hiring, training and development.

·      Problem resolution.

·      Administration duties including Kitchen Team Member scheduling, ordering, receiving, and crewmember reviews.

·      Hands on work environment.

Working Hours:   Based upon business levels and determined by General Manager.

Company Information:  Trifecta Management Group Restaurants in downtown Cleveland, Ohio