Now Hiring - Kitchen Manager

Job Summary

  • Oversees all culinary activities, including the preparation and cooking of meals, planning and pricing menu items, ordering supplies, and supervising kitchen staff.

  • Responsible for hiring, managing, scheduling, and conducting performance reviews for all back-of-house staff, including Line Cooks, Prep Cooks, and Dishwashers.

  • Oversees all kitchen operations, including ordering, recipe documentation, waste documentation, Standard Operating Procedures (SOPs), and training.

  • Creates builds for menu items to ensure consistent production by line cooks.

  • Develops new specials.

  • Ensures efficient kitchen operations.

  • Manages product rotation and prep to maintain adequate stock levels.

  • Confirms and prepares catering orders.

  • Contributes to menu changes and prices out products to ensure profitability.

General Accountabilities

  • Checks the quality of raw or cooked food to ensure that health and safety standards are met.

  • Monitors sanitation practices to ensure that employees follow appropriate standards and regulations.

  • Checks the quantity and quality of received products.

  • Orders food or other supplies needed to ensure efficient operation.

  • Supervises or coordinates activities of cooks or workers engaged in food preparation.

  • Inspects supplies, equipment, or work areas to ensure conformance to established standards.

  • Determines how food should be presented.

  • Instructs cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

  • Estimates amounts and costs of required supplies, such as food and ingredients.

  • Collaborates with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

  • Analyzes recipes to assign prices to menu items, based on ingredients, labor, and overhead costs.

  • Prepares and cooks foods of all types.

  • Determines production schedules and staff requirements necessary to ensure timely delivery of services.

  • Recruits and hires staff, such as cooks and other kitchen workers.

  • Demonstrates new cooking techniques or equipment to staff.

  • Arranges for equipment purchases or repairs.

  • The company reserves the right to add or change duties at any time.

Job Qualifications

  • Experience in culinary management

  • Strong familiarity with vegan lifestyle

  • Expected to work at least 40 hours a week on salary pay, more as dictated by the needs of the restaurant.

  • Scheduled hours will include all of the busiest times that the restaurant is open, including nights and weekends.

Skills

  • Excellent verbal and written communication

  • Service orientation

  • Management of personnel resources

  • Social perceptiveness

  • Critical thinking

  • Judgment and decision making

  • Complex problem solving

  • Time management

Schedule

The schedule of the Kitchen Manager at Strong Hearts Syracuse is based on the needs of the restaurant. Typically, the Kitchen Manager can expect to work from 11am-8pm Wednesday through Sunday. They may be required to work opening or closing shifts as needed. Opening shifts are from roughly 7am-4pm. Closing Shifts are from 1pm-10pm.

In addition to these regularly expected hours, the Kitchen Manager may be required to fill in open shifts when no other coverage is able to be found.

Compensation

The Kitchen Manager at Strong Hearts Syracuse is compensated by an annual salary that is paid on a weekly basis. Our base annual salary for this position is $52,000 per year.

In addition, the Kitchen Manager will accrue 4o hours of vacation time for every 2000 hours worked (the rate of accrual is 0.02 hours per hour worked).

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