Job Description

Primary responsibility: Day to day responsibility in operating and maintaining Smitty\xe2\x80\x99s Normanview kitchen in a manner which:

• Promotes Guest Satisfaction
• Maximizes Profitability
• Restaurant and kitchen cleanliness is kept pristine at all times
• Ensures Smitty\xe2\x80\x99s Policies and procedures are followed at all times

Duties and Responsibilities 1. Operations 2. Training 3. Sales 4. Systems 8. Other Areas that Affect BOH Relevant Systems 1. Schedules 2. Labour Forecasting 3. Purchase Reports 4. Promotional Tracking 5. Standard Recipes 6. Order Guide 7. Inventory 8. Prep Sheets/Par Levels 9. Temperature Checklist 10. Fryer Schedule 11. Daily/Weekly cleaning List 12. Detail Cleaning Chart 13. Shift Plans 14. Kitchen Walkthrough 15. Opening/Closing Checklist 16. Progressive Corrective Action Forms 17. Menu Tracking 18. Waste Sheets 19. Quality Assessment Operations 1. Product quality, customer service and restaurant cleanliness is monitored to ensure Smitty\xe2\x80\x99s standards are met 2. Executes applicable store action plan activities to improve operations 3. Personally role models Smitty\xe2\x80\x99s Operating Standards 4. Uses FOH Guest comments and feedback to target improvements to increase guest satisfaction 5. Delivers 90% or more on the Quality Assessment 6. Ensures all staff practice Food Safety 7. Communicates to the Kitchen Manager any issues that affect operations Training 1. Delegates and follows up on training activities 2. Trains and educates staff on the implementation of new products 3. Ensures new station and cross training is conducted effectively using the Smitty\xe2\x80\x99s Training Manuals 4. Assists in the development and training of all Kitchen Staff 5. Develops and trains staff on an ongoing basis 6. Assist staff meetings to train and coach staff 7. Teaches staff how to read standard recipes to ensure consistency between all Smitty\'s stores Sales 1. Enhances guest satisfaction to ensure repeat business 2. Executes store action plan to build sales 3. Rolls out new products and promotions as required and follows through by completing any promotional tracking 4. Communicates to Kitchen Manager & General Manager any issues that impact sales 5. Completes the monthly menu tracking (item sales trend). Systems 1. Enforces the use of the temperature checklist to ensure safe food for our guests 2. Completes and enforces fryer filtering schedule, using proper changeover dates to prolong the use and get maximum yield for the oil. 3. Must enforce and follow up on Daily Cleaning Schedules, to maintain Smitty\xe2\x80\x99s high Standard of Cleanliness 4. Ensure that the Detail Cleaning list is put to use during Low Volume times as a way of increasing productivity and maintaining kitchen cleanliness 5. Completes a Kitchen Walkthrough twice daily (opening and shift change) to ensure all aspects of the kitchen are high quality and well maintained. 6. Uses the Shift Plan as a tool to effectively communicate to staff any priority cleaning and goals set out for them to achieve. 7. Follows up on the use of Opening and Closing checklists to ensure that all areas are completed. Profit 1. Manages Prep Par system to control quality and limit waste. 2. Adjusts the pars for the Order Guide to verify Proper levels of product are being ordered to ensure the freshest product for our guest. 3. Produces Schedules to keep labour under budget using Labour Forecasting completed by the General Manager. 4. Uses Waste sheet to provide an accurate account for your waste and prevent re occurring problems. * Examples of typical reasons for waste: \xe2\x80\x90 improper rotation \xe2\x80\x90 past shelf life due to over prepping \xe2\x80\x90 poor quality \xe2\x80\x90 server error \xe2\x80\x90 cook error\xe2\x80\x90 burning, wrong item prepared, dropping product on floor \xe2\x80\x90 improper storage \xe2\x80\x90 cross contamination It is very important to record these items on the waste sheet as accurately as possible to prevent the issues from being repeated. 5. Accurately receives and checks all supplier invoices and communicates with General Manager any issues or concerns. Human Resources 1. Interacts with Employees in a professional and polite manner 2. Brings forward any and all issues concerning corporate training 3. Manages staff in a manner that improves performance and encourages retention 4. Uses one on ones, progressive corrective action forms and any other tools provided to consistently practice performance management to resolve issues in restaurant. 5. Sets clear goals for all staff and targets them specifically on a shift to shift basis. 6. Provides consistent communication to all staff. 7. Encourages \xe2\x80\x9cOpen Door\xe2\x80\x9d Policy and proactively solves problems brought forth 8. Communicates any issues that affect staff and morale in the restaurant to the General Manager 9. Completes all kitchen appraisals and reviews 10. Interviews applicants and, with the Kitchen Manaager & General Manager\xe2\x80\x99s approval, hires staff. 11. When needed, terminates any staff member, with the General Manager\xe2\x80\x99s approval. 12. Role models all human resource bulletins and guidelines and ensures compliance from all staff. Administration 1. Accurately counts and inputs inventory on extension sheet provided, and maintain an accurate inventory guide. 2. Completes any other administration that is set forth by the General Manager. Other Areas of Responsibility 1. Strives for personal improvement and excellence in operations. 2. Completes alternate projects, duties and responsibilities as assigned from time to time by the General Manager. 3. Completes product testing and provides detailed feedback. It is both recognized and understood that the nature of this work is both managerial and physical. There will regularly be extended periods of time which will require the Assistant Kitchen Manager to be on his /her feet in the process of managing the day to day operation. It is also acknowledged that there will be frequent weekend and evening work as a normal part of their schedule. It may be required that in a normal work week the Kitchen Manager will work more than 40 hours or longer than 8 hours in a shift. Job Type: Full-time Salary: $35,185.89-$51,003.46 per year Benefits:

• Dental care
• Extended health care

Schedule:

• Day shift
• Evening shift
• Holidays
• Weekend availability

Work Location: One location