Quick Service Restaurant Mgr. in Western Chicago suburb IL

Michael Holm and Associates
Title: 
Quick Service Restaurant Mgr.
Date: 
12/30/2021
Job ID: 
sd
Location: 
Western Chicago suburb IL
Degree: 
Not Specified
Salary: 
Not Specified
Relocation: 
No
Job Types:
Prod./Plant Manager, Production Supervisor, Production Worker

Growing established quick service restaurant is looking for a Manager to oversee daily back of house Food Safety, Culinary, Labor, Inventory Management and Sanitation within the Operations.

Back of House Manager responsibilities include: scheduling and supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory while managing weekly inventory budget, complying with employee safety, food safety and cleanliness standards, keeping recipe books organized, standardizing potion sizes and controlling food costing, minimizing waste,  and promoting a fun and exciting work atmosphere. To be successful in this role, you should be able to manage and train our kitchen staff, and guide them to deliver quality food on time.

Responsibilities

  • Manage all back of house and kitchen staff, and coordinate food prep / cooking schedules.
  • Assumes 100% responsibility for quality and safety of products served.
  • Handles, stores and rotates all products properly.
  • Assists in food prep assignments during off-peak periods as needed.
  • Responsible for proper batch sizing of recipes to flex the business needs.
  • Responsible for Culinary development of new menu items and monthly specials.
  • Bakery experience is a plus.
  • Assists in creating monthly specials for soup offers, bagel of the month, cream cheese of the month and sandwich of the month, including all recipe procedures and menu costing.
  • Opens and closes the kitchen properly by following the closing checklist for kitchen stations.
  • Attends all scheduled employee meetings and brings suggestions for improvement.
  • Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
  • Ensure that all products are ordered and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Responsible for controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule all BOH labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed, and labor cost objectives are met.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
  • Establish portion sizes and training tools for FOH staff members to ensure consistency.
  • Price lunch and catering menu items in collaboration with the Director of Operations.
  • Responsible for all ordering and inventory par levels of: food supplies, kitchen equipment, chemicals, paper goods, etc. as needed.
  • Assumes training responsibility for all new kitchen staff members.
  • Responsible for proper layout and storage of food products in compliance with safety practices (e.g. in refrigerators, freezers, ambient temperature, etc.)
  • Keeps a weekly and monthly cost report for labor, equipment repair and inventory.
  • Maintain sanitation and safety standards in the kitchen and dish area. Responsible for Coolers, Freezers and employee bathroom / back hallway area as well.

Requirements

  • Certification from a Culinary School is required.
  • Culinary degree or Restaurant Management / Hospitality degree is a plus.
  • Minimum 3 years experience as a Kitchen Manager, Back of House Manager, Restaurant Manager or Head Chef preferred.
  • Experience in a Delicatessen environment and familiarity with Jewish cooking is a plus.
  • Hands-on experience with planning menus and ordering ingredients
  • Knowledge of a wide range of recipes and cooking methods.
  • Familiarity with kitchen sanitation and safety regulations
  • Excellent organizational skills
  • Conflict management abilities
  • Ability to manage a team in a fast-paced work environment and keep team motivated
  • Flexibility to work during evenings and weekends
  • Certification from a culinary school or degree in Restaurant Management is a plus
  • Certification in CFPM - Manager Sanitation Serve / Safe required.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time (up to 9 hours).
  • Be professional in appearance.
  • Conducts business with high moral and ethical values.

 

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