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The Kitchen Manager is in charge of the Back-of-House crew and is a direct supervisor during a shift.Main duties would include cooking on the line, following recipes, training new employees, directing employees, placing food orders, scheduling Back-of-House staff, leading cleanliness and sanitation of the kitchen.

Essential Functions:

Ensures a smooth and efficient shift.

Can perform all duties in the Back-of-House.

Manages Back-of-House staff and ensures checklist duties are

complete.

Assists in training new Back-of-House team members

Takes inventory on all food items and places orders.

Backs up all personnel as needed.

Ensures food presentation is appealing and accurate.

Ensures items on line are fresh and at appropriate temperatures.

Ensures menu items are prepared properly.

Adheres to company standards, including personal hygiene and

appearance.

Adheres to health and safety standards when handling food.

Other duties as assigned.

Qualifications:

Education: Any combination of education and experience equivalent

that provides the required knowledge, skills, and abilities.

Computer Skills: Preferred: Point of Sale System

Experience: One to five years previous restaurant experience.

Barrel House-Tentac Enterprises

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Kitchen Manager