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Kitchen Manager

Curry Up Now

This is a Contract position in Scottsdale, AZ posted September 25, 2021.

Inside the Student Union on Stanford University’s CampusAs the Stanford Kitchen Manager, your primary leadership goal will be to live and teach the mission and vision of the company, setting a solid and positive example for the management team.

Along with operating your own Kitchen, you will partner with other Kitchen Managers in training to ensure the overall financial health, and consistent execution of brand standards for your restaurants while developing a bench of well-trained talent for each level within your organization.Our Ideal Candidate Will Have The Following 2-4 Years minimum verifiable experience in managing a kitchen with sales of over 4 Million Dollars Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

Controlling inventory control to meet company standards which may change from time to time Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Provides leadership and direction to unit culinary and service staff as needed Provides input on annual performance reviews for culinary staff.

Review new products for dining with Directors and unit managers.

Assist on developing recipes, testing and evaluation guidelines and ensures that current trends and best practices are considered.

Lead the menu committee, provide final approval for company wide major food operations, Provide menu review and analysis to ensure overall food cost targets are met.

Build relationships with vendor partners.

Oversee and ensure compliance of food prep to QA standards and safety/security related to handling and preparation of food, third party certification, and recipe and product adherence.

In collaboration with Directors develop and ensure compliance for sanitation standards to meet all health codes.

Facilitate quality control programs for optimal product quality.

Provide continuous training to all food production staff and managers in food preparation, presentation, customer service, sanitation and safety.

Work with staff in blind tastings for new products and evaluates, with input from unit Chefs.

Oversee implementation of new product roll out, education and training for unit operations.

Mentors and coaches culinary team for improved performance and menu executions and cost management.

Lead and participate in the planning and execution of high profile special events.

Assist in new concept development, equipment analysis and purchasing, kitchen design and work flow management.

Provide excellent communication and interpersonal skills when interacting with culinary staff and management.

Ensure HR Policies & Procedures are adhered to by yourself and your staff.

Ensure all staff have a Food Safety Card and Managers have a Manger safety card Responsible for setting up New Store Openings for success Prepare, communicate and educate applicable employees on changes of policies, practices or standards within the organization Responsible for promoting clean and safe working environments including strict adherence to all safety and health department standards Create excellent in-store food execution with consistency and recipe adherence as well as food safety adherence This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements.

Such changes will be discussed with the job holder and the job description amended accordingly.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Due to the nature of the hospitality industry, employees will be required to work varying schedules to reflect the business needs of the restaurant which may include overtime, weekends and holidays.

The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by a manager or Head of Department/Division.

The employee will actively follow CUN policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.