Kitchen Manager

PA - Collegeville

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Job Description

The Kitchen Manager is responsible for the heart of the house operations, personnel, food preparation, kitchen and storage room areas.  Shares responsibility with the General Manager in hiring, training, and evaluating team members and overall operations of the kitchen department, safety/sanitation, and adhering to Red Robin standards of food service quality.

Responsibilities Include:

  • Assists with the execution and oversight of team member mentoring programs and people development for all store team members.
  • Assists GM with selection and hiring of new team members following all RRGB and LVRG guide lines.
  • Assists GM with oversight of in-store training to include team members, CDTs, and MITs.
  • Ensures compliance with Lehigh Valley Resturaunt Group/Red Robin Workplace Safety Standards/Quest for Zero at all times.
  • Assist in all Celebration / Orientation and insure clarification of all RRGB and LVRG guidelines.
  • Ensures compliance with all Lehigh Valley Resturaunt Group/Red Robin Safety & Sanitation practices. 
  • Controls labor schedules in accordance with budgeted costs.
  •  Responsible for the ordering, receipt, storage and issuing of all food.
  • Responsible for the check –in procedures for orders received from suppliers.  This includes receiving, verifying and storing orders.  Receives and inspects orders to ensure they adhere to specifications and all RRGB and Local Health codes.  Assures that all Red Robin food and safety standards are implemented at all times
  • Responsible for the check –in procedures for orders received from suppliers.  This includes receiving, verifying and storing orders.  Receives and inspects orders to ensure they adhere to specifications and all RRGB and Local Health codes.
  • Responsible for completion of twice daily line checks.  Verifying proper storage, rotation and labeling of line items, checking prepped items, food temperatures, sanitation
  • Responsible to perform weekly inventory, check proper rotation of stored items and verify labeling.
  • Ensures equipment is maintained and cleaned to RRGB BER standards
  • Maintains production statistics for accuracy and efficiency of operation.  Ensures that food is served in correct portions, properly garnished and at proper temperatures.
  • Assists in the preparation of food

Skills & Requirements

Required/Preferred Education:

  • College Degree

Years of Experience Preferred/Required:

  • At least 21 years of age.
  • Excellent verbal and written communication skills.
  • Ability to organize, train and direct team of at least 50 persons.
  • Bi-lingual preferred.
  • Must have understanding of food safety and sanitation practices and execution.
  • 1+ year of restaurant back of house experience, preferably including management / shift leadership
  • Serve Safe Certification.
  • State and local alcohol enforcement where applicable.

Other Requirements:

  • Performs a variety of tasks. A certain degree of creativity and latitude is required.
  • Typically works under general supervision and reports to a GM.

Lehigh Valley Restaurant Group is an Equal Opportunity Employer

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