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  • Kitchen Manager

    Mashed Roots Latin Kitchen
    Job Description
    About the Job:
    Mashed Roots is looking for an ENTREPRENEURIAL MINDSET Kitchen Manager. Responsible for managing the daily kitchen operations of a fast casual restaurant, including serving food. This position includes hands-on leadership and direction to team members and ensuring an excellent guest experience. In addition, they oversee the inventory and ordering of food and supplies. The Kitchen Manager reports to the General Manager.

    Overall:
    - Accomplishes company goals by overseeing and managing the kitchen area, including food service staff.
    - Hours may vary if kitchen manager must fill in for employees or if emergencies arise.
    - Accepts ownership for accomplishing new and different duties, requests and responsibilities.
    - Ability to perform all functions at the restaurant level, including delivery when needed.
    - Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

    Financial:
    - Controls purchases and inventory

    Food safety and planning:
    - Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. - Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. 
    - Maintains patron satisfaction by monitoring, evaluating and auditing food, beverage and service offerings. Responsible for ensuring consistent high quality of food preparation and service. 
    - Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. 
    - Prepare and evaluate usage reports, analyze variances and take corrective actions. Supervise portion control and quantities of preparation to minimize waste. 
    - Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. 

    Guest service:
    - Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. 

    Operational:
    -Loves to cook!. Lead kitchen operations, including food preparation, portion, serving, garnish and storing.
    -Completes line-checks to ensure all stations are stocked with quality food.
    - Maintains operations by preparing policies and standard operating procedures, implementing production, productivity and quality; determining and implementing system improvements. 
    - Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. 
    - Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. 
    - Investigate and resolve complaints concerning food quality and service. 

    Personnel:
    - Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
    - Provide direction to employees regarding operational and procedural issues. 
    - Conduct orientation, explain company Philosophy, and oversee the training of new employees. 
    - Develop employees by providing ongoing feedback.
    - Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. 
    - Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.


    Qualifications:
    - College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. 
    - Knowledge of computers (MS Word, Excel). 
    - Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. 
    - Must enjoy and be able to success in a fast-paced and high stress work environment.


    Personal Requirements:
    - Self-discipline, initiative, leadership ability and outgoing. 
    - Pleasant, polite manner and a neat and clean appearance. 
    - Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. 
    - Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. 
    - Must possess good communication skills for dealing with diverse staff. 
    - Ability to coordinate multiple tasks while maintaining required standards of operation in daily restaurant activities. 

    Benefits Offered:
    -Performance based bonuses including profit sharing. 
    - Lots of room for professional growth
    - Negotiable and customizable such as health plans & savings
    1801 Race St
    Contact Information