Job Description

Kitchen Manager
The Senate Tavern

Primary Objective:

The Kitchen Manager is responsible for the production, quality assurance, and profitability of all menu items at The Senate.

Reporting directly to the the General Manager, the Kitchen Manager will follow prep recipes for menu items, supervise line cooks to ensure quality controls are adhered to. The KM is also encouraged to develop new creative recipes to implement and compliment the current menu.

The KM will maintain budgeted labor costs, hit targeted food costs and ensure the BOH is spotless with all equipment maintained and functional.

Essential Functions

Ongoing:

Maintain a high level of quality and profitability in all Food & Beverage offerings. Recommend and implement preparation to reduce costs of goods sold (COGS) and supervise all kitchen crew to ensure correct methodologies are followed Consistently monitor COGS through daily use of inventory control procedures including input of food purchases, create and safeguarding of recipes, and input on ways to improve and reduce COGS. Maintain a clean and safe work area adhering to food safety and health standards. Prioritize and delegate tasks in kitchen layout and prep. Techniques to ensure speed and quality of menu. Maintain par-stocks of food product for all menu items. Ensure food ingredients are stored in their designated areas and rotated in the proper manner. Teach others to clean kitchen equipment carefully and safely to prevent damage or injury. Work efficiently and effectively to gather, wash, cut, season, cook and to store quality ingredients. Monitor menu item volumes and sales mix to ensure par-stocks are maintained. Perform food inventories as directed by the General Manager Monitor daily/weekly historical business and scheduling of facility and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards and profitably of the operation. Perform other kitchen duties as required.
Qualifications

Minimum 3 years combined cooking experience and supervisory experience. Effective interpersonal, oral, and written communication skills. Maintain good rapport with suppliers and sales people from various suppliers. Supervision, motivating and direction of Crew. Must be punctual, dependable, and flexible to work evenings, weekend, and holidays. Ability to work under pressure and take initiative in a fast-paced environment. Positive attitude and a willingness to learn. Must have a neat appearance and be well groomed.
Job Type: Full-time

Pay: $50,000.00-$60,000.00 per year

Benefits:

On-site parking Paid time off
Ability to commute/relocate:

Ottawa, ON: reliably commute or plan to relocate before starting work (preferred)
Work Location: In person