Kitchen Manager

Oversee and run the day to day operations of the kitchen Alexander's craft cocktails & kitchen is located in beautiful Salado, Texas.
Alexander's craft cocktails & kitchen is an established top-rated restaurant with a strong following of loyal clientele.
Alexander's approach is one of collaboration and teamwork, where cooperation and communication are key to delivering exceptional guest experiences, igniting their desire for return visits.
We seek self-motivated, positive, and professional people to join our team.
Ideal candidates should have a good base knowledge of food, wine, craft beer, and cocktails, eager to learn, and are ready to serve our guests.
Applicants must be able to operate under pressure and in a high volume environment.
A good attitude and hard work ethic is a must.
Ideal candidates will have at least 1-year of experience in a high-volume restaurant.
Due to the nature of this restaurant and the responsibilities that come with it, it is ideal to have open availability.
Kitchen Manager *Introduction* This will need to be revised from time to time as needed with the Chef and Director.
This is meant to be a helpful tool in understanding what is expected of you in your daily routine.
Please ask any questions if there is something you do not understand.
We need to maintain a clear line of communication to be successful.
Your input and suggestions at Alexander’s are valued and welcome.
*Responsibilities:* Your number one responsibility is to maintain the highest level of food quality and flavor standards as established by the Chef.
You are responsible for the daily operation of the entire kitchen; the following items will help you better understand how to accomplish this.
_Tasks_ Ø Check with the Chef and or the Manager to get the update, progress and any specific needs for the day Ø Review function sheets within the first 20 minutes of your day, assign tasks as needed.
Ø Check prep lists (individual stations & Kitchen Prep list), assign tasks to individuals based on abilities and assign a target completion time.
Ø If any goods are delivered, check them in accurately, then assign someone to put away all items promptly and neatly.
Ø Check with all cooks and stations to ensure they have all the necessary items for the day.
Check with each cook and steward to ensure an “on time” service.
Notify Chef and manager of any problem areas or outstanding needs.
Ø Make a list of any outstanding items that need to be ordered either as an emergency or for the next day.
Ø Attend to any stock production.
Ø Check par levels in cooler of stocks, sauces, etc.
, edit prep list accordingly for the day's production.
Ø During service, you will run the station that needs your skills the most.
In the event we are having a slow service, you will need to send staff home and cover their stations.
Ø Communicate with chef regarding all orders placed (purchase orders) and any orders needing to be placed.
Ø Ensure that orders received match the purchase order, not just the invoice sent by our vendor.
Ø You will be responsible for efficient, thorough cleaning of the kitchen, this includes the back kitchen, sinks, dish land, etc.
Daily opening and closing checklists provided Ø You will be responsible for checking out each cook: checking their stations for cleanliness, rotation, and their following day’s prep lists.
Stewards: ensuring trash is all out, water is off of all floors, sinks clean, dish machine clean and off.
Ovens all off lights all off.
Ø At the end of your shift, spend 5 minutes to log the day’s events, staffing, ideas, etc.
in the online logbook _Financial_ Ø Receive all products accurately to minimize loss.
This means verifying prices and weights and includes quality/freshness inspection for maximum shelf life.
(Report any discrepancies and or problems to Chef both verbally and in writing) Ø Training all staff on the importance of not being wasteful and leading through example.
Ø Ensure that all new hires must have their proper paperwork complete prior to starting their first day.
Ø Be aware of staffing; if the business is slow adjust accordingly, and when we are expecting very busy days try to prepare ahead of time.
Check event calendar, also, you should update the calendar if you are aware of events that will affect business.
Ø Use the Hotschedules app and Toast POS to ensure staff is following the correct schedule, you will have to enforce proper clock-in/clock-out times when necessary.
Ø Update chef and manager of any specials, pricing, limited quantities by 4 PM Daily.
Ø Be aware of any pricing changes and verify the POS has been updated.
Ø Assist Chef and or manager with weekly inventories Ø _Supervision_ Ø It is your responsibility to supervise all kitchen staff on your shift.
You are also responsible to check out the entire staff at the end of their shift, this means all prep completed, all coolers are cleaned, *Prep lists are written, *and the entire kitchen is left clean and organized.
Ø Supervision often requires additional time and training with some employees; it is important to maintain consistency in the manner in which employees are trained.
This may be achieved by following recipes and techniques set forth by the chef.
Ø In the event an employee requires disciplinary action, and they are working on your shift, it is your responsibility to document the infraction in writing and on the proper form.
Communicate with the chef or manager immediately.
Ø In the event an employee is injured while on duty, it is your responsibility to evaluate the treatment (on-site or the hospital), and to document the injury on the correct forms, immediately inform the chef and or manager.
Ø In the event of an emergency situation (fire, flood, power outage, etc.
), it is your responsibility to evaluate the situation with the other managers on duty and decide the proper course of action.
Further, the management staff on duty is responsible for the complete securing of the building as necessary.
Job Type: Full-time Pay: $18.
00 - $20.
00 per hour Expected hours: 35 – 40 per week Experience level: * 3 years Pay rate: * Hourly pay Shift: * Night shift Supplemental pay types: * Performance bonus Weekly day range: * Monday to Friday * Weekends as needed Work setting: * Fine dining restaurant Work Location: In person