Kitchen Manager Fort Lauderdale
On-siteFort Lauderdale, Florida, United States
Job Summary
Lead the back-of-house team through daily operations including ordering, receiving, prep, service, cleaning, and closing. Communicate all kitchen issues with management, read and write notes in the daily log, and attend weekly and monthly staff meetings. Enforce proper measurements, recipe adherence, cleanliness, and quality control while complying with Florida State health code standards. Complete weekly and monthly employee evaluations, issue written performance reviews, and adhere to all policies and directions. Maintain accurate reports of all events and ensure proper communication with all M.O.D. upon shift completion.
Required Qualifications
- Must have current food management certification
- Must possess and demonstrate an ownership mentality
- Must have flexibility for scheduling
- Must be willing to transfer to a different geographical location
- Able to work 5 day work week: 50-55 hours per week
- 2 days off must fall between Monday-Thurs
- Vacations are scheduled between April and November only and must be taken or forfeited
- Must be adept at ordering and formulating pars
- Must understand, comply, and facilitate Florida State health code standards
- Must adhere to Flanigan's always hiring policy and conduct interviews in a timely fashion
- Must issue written evaluations for positive and/or negative performances
- Must be able to see, speak clearly, listen attentively, taste, and smell
- Must be able to read and write English
- Requires the ability to stand, and the mobility to move about, at a moderate pace, for up to (4) hours at length and the stamina to work fifty (50) to fifty-five (55) hours per week
- Able to lift up to 50 lbs.
- Must be able to bend, stoop, squat, or crawl
- Must have the co-ordination necessary to operate kitchen equipment
- Must adhere to Flanigan's kitchen policies for dress and grooming
Desired Qualifications
- Must communicate concerning all kitchen issues with management throughout the course of the day
- Must read and write (in English) notes in the manager's daily log
- Must attend weekly manager's meetings and monthly staff meetings
- Must read the weekly memo
- Must complete weekly/monthly employee evaluations
- Must communicate with all M.O.D. when shift is completed
- Must relate an accurate, honest report of all events both positive and negative
- Must comply with all policies, rules and directions covered in manuals, memos, and meetings
- Must enforce proper measurements, recipe adherence, cleanliness, check time ceilings, and quality control
- Must attend the quarterly supervisor meetings
- Must be able to bend, stoop, squat, or crawl
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