Razzoos Kitchen Manager (44732)

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    "description": "<p><u><strong>Position Overview</strong></u></p>\n\n<p>Responsible for the overall kitchen performance of the restaurant and during each shift, and that high standards of food, procedure and recipe adherence, cleanliness, health and safety are met at all times. Ensures a positive, legally compliant, work environment in which all Razzoo’s 6-2-101 (Philosophies and Values) are upheld.</p>\n\n<p><b><u>Essential Duties and Responsibilities </u></b></p>\n\n<ul>\n\t<li>Effectively implement the restaurant’s initiatives in a well organized and timely manner</li>\n\t<li>Hold employees accountable for their results each shift</li>\n\t<li>Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities</li>\n\t<li>Ensure a work environment that is fully in compliance with all federal, state and local laws</li>\n\t<li>Ensure food handling is consistent with local and county health codes and resulting health department scores are passing without fines</li>\n\t<li>Ensure Razzoo’s Policies and Procedures are consistently followed by all employees</li>\n\t<li>Ensure all kitchen operations of the restaurant meet the highest standards of quality each shift</li>\n\t<li>Ensure restaurant is consistently appropriately staffed with qualified cleaners, server assistants, cooks, and dishwashers each shift</li>\n\t<li>Ensure profit objectives are consistently achieved each shift</li>\n\t<li>Ensure restaurant kitchen facility and equipment are consistently up to standard; works constructively with Razzoo’s facility team to maintain high standards within the kitchen facilities</li>\n\t<li>Ensure Zone Cleaning program is effective and being followed daily</li>\n\t<li>Utilize computer on line ordering systems where required</li>\n\t<li>Consistently meet and exceed all training, quality of operations and financial results for the restaurant for each shift</li>\n\t<li>Manage and maintain the kitchen and server assistant schedules; costs it out to achieve budget by utilizing Labor Pro Forma: ensures staffing levels allow for quick, high standard food</li>\n\t<li>Utilize Labor Tracking Sheets to monitor and track kitchen labor results</li>\n\t<li>Ensure Recipes are up to date, always out during food preparation, and being followed consistently to meet standards</li>\n\t<li>Maintain food ordering book by altering ordering levels as sales fluctuate throughout the year; complete food and supply orders accurately and on schedule ensuring proper food and supply levels in restaurant</li>\n\t<li>Manage prep levels to assure restaurant does not run out and there is no waste from over prepping; ensure prep levels keep prepped items within shelf lives</li>\n\t<li> Cultivate and coache a kitchen team comprehensive of Razzoo’s safety guidelines; manage for a safe environment</li>\n\t<li>Ensure all line procedures and plate builds are consistent to Razzoo’s high standards</li>\n\t<li>Consistently perform linechecks outlined by Razzoo’s Policy( 10 am, 2 pm, and 4 pm)</li>\n\t<li>Oversee final plate results achieving high quality standards and results within company time standards</li>\n\t<li>Complete regular inventories that are consistently accurate</li>\n\t<li>Follow Razzoo’s policies when hiring, orienting, and training new employees</li>\n\t<li>Support and endorse Razzoo’s Open Door Policy; ensure staff is aware of its details</li>\n\t<li>Manage dish team so all dish machine operations are proper and result in consistently clean and sanitized plateware; ensures proper chemicals are being handled and used properly</li>\n\t<li>Hold kitchen team to uniform standards consistent with company policy</li>\n\t<li>Inspect kitchen closes communicating concerns back to staff while keeping General Manager communicated on issues; communicate specific management team needs at manager meetings</li>\n\t<li>Comply with all applicable federal, state and local statutes as well as Razzoo’s policies</li>\n</ul>",
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    "qualifications": "<p><u><strong>Licensing Requirements</strong></u></p>\n\n<ul>\n\t<li>ABC Certification (if working FOH shifts) – as required by state or local laws</li>\n\t<li>Manager Food Handlers Certification – as required by state or local laws</li>\n</ul>\n\n<p><u><strong>Experience/ Education/Knowledge</strong></u></p>\n\n<ul>\n\t<li>3 years restaurant experience in full-service restaurant environment</li>\n\t<li>Computer literate, i.e., Microsoft Excel and Word; Point of Sales Systems</li>\n\t<li>Successful completion of Razzoo’s training for this position is required</li>\n</ul>\n\n<p><u><strong>Essential Skill/Experience</strong></u></p>\n\n<ul>\n\t<li>Integrity – must comply with cash and credit card handling policies and protect the Company’s assets</li>\n\t<li>Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times</li>\n\t<li>Speaking – talking to others, i.e., managers, co-workers, vendors, guests, to convey information effectively</li>\n\t<li>Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do</li>\n\t<li>Critical Thinking – using logic and reasoning to identify the needs of a given situation</li>\n\t<li>Reading Comprehension – understanding written communications and documents</li>\n\t<li>Arithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc.</li>\n\t<li>Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the General Manager</li>\n\t<li>Memorization – the ability to remember information, i.e., Company standards and procedures, Steps of Service, menu, drink offerings and recipes</li>\n\t<li>Handwriting – legible writing skills for various Company forms and documents</li>\n\t<li>Time Sharing – the ability to shift back and forth between two or more activities or sources of information</li>\n\t<li>Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment</li>\n\t<li>Safety Focused – ability to adhere to Company safety standards at all times</li>\n\t<li>Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on time</li>\n\t<li>Knows the various laws applicable to the restaurant industry, and ensures compliance by management team and employees; knows when to report and/or solicit assistance from upper management</li>\n</ul>\n\n<p><u><strong>Physical Demands</strong></u></p>\n\n<ul>\n\t<li>Must be able to bend, stoop, lift and carry various restaurant items up to 50 lbs.</li>\n\t<li>Move about the dining and kitchen areas quickly and carefully</li>\n\t<li>Stand/walk during entire shift</li>\n\t<li>Climb ladder when reaching for items that are on upper shelves</li>\n\t<li>Ability to hear with accuracy over loud background noise</li>\n\t<li>20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)</li>\n\t<li>Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects</li>\n</ul>\n\n<p><u><strong>Working Conditions</strong></u></p>\n\n<ul>\n\t<li>Fast-paced environment</li>\n\t<li>Narrow spaces behind bar, between dining tables and in kitchen area</li>\n\t<li>Several guests and co-workers moving about at same time</li>\n\t<li>Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music</li>\n\t<li>Exposure to hot (kitchen) and cold (walk-ins) temperatures</li>\n\t<li>Work with staff</li>\n\t<li>Manage many issues and tasks(employees, guests, vendors) at the same time</li>\n</ul>",
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