Position Summary: Kitchen Manager
It is the primary responsibility of the kitchen manager to assist in overseeing food preparation, staff development, and food cost control. All duties are performed in accordance with company policies.

Responsibilities:
• Monitors overtime and ensures staff motivation.
• Oversees product consistency and makes necessary modifications according to
• business needs.
• Monitors waste and over production, as well as utilizes leftovers and ensures
• proper rotation and quality control.
• Monitors training of new team members to help them achieve higher goals.
• Monitors and enforces company safety and health policy standards.
• Knows, understands, enforces, and maintains all policies and procedures with
• the health department regulations.
• Makes decisions independently and in collaboration with the chef and company
• executives including (but not limited to): proper ordering, guest assistance, and
• working with the front of house.
• Performs various clerical duties regarding staff and kitchen operations including:
• payroll, scheduling, staff files, and vacation planning.
• Manages human resource responsibilities to include hiring/firing, training, issuing
• discipline, and ensures the proper documentation of all actions taken.
• Ensures proper plate presentation and portion controls.
• Monitors food cost for restaurant and orders food products.
• Maintains the overall cleanliness and equipment maintenance of restaurant.
• Assists in overseeing kitchen-related activities pertaining to the normal operation
• of the restaurant, menu, and staff.
• Coordinates service of food.
• Assumes responsibilities of overall kitchen.
• Performs all other job-related duties as requested.
• Takes an active role in constantly training staff on SOPs.
Qualifications:
• Associate’s degree or equivalent work experience.
• High school diploma or equivalent.
• Previous experience with high volume restaurants.
• Excellent guest service skills.
• Ability to lead and mentor a team.
• Have interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• Has successfully completed an alcohol awareness program.
• Food safety certified.
• Possess excellent basic math skills and have the ability to operate a POS
• system.
• Ability to effectively communicate in English, in both written and oral forms.
• Be able to work in a standing position for long periods of time
• Be able to reach, bend, stoop, and frequently lift up to 55 pounds.

SLICE HOUSE BY TONY GEMIGNANI

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Kitchen Manager - Slice House by Tony Gemignani