Kitchen Department Manager

45K - Kitchen Department Manager

Overview

In addition to shift management responsibilities, the Kitchen Department Manager is responsible for making sure the restaurant delivers great quality food to our Guests in a fast efficient manner.

This manager makes sure our food is always safe, that our cost of food is controlled, and that all kitchen staff are trained in production procedures, including new and promotional items that are added to our menu.

The Kitchen Manager is also responsible for making sure the team meets production targets, such as Production Speed, Food Quality, and Accuracy.

POSITION RESPONSABILITIES

SHIFT MANAGEMENT

• tReview guest count and sales projections
• tComplete pre-shift checklist
• tComplete positioning plan (VSPT)
• tAgree on shift targets during pre-shift with area managers; follow up on execution of the plan
• tConduct shift huddles daily
• tManage from the Observation Post
• tIdentify danger zones, diagnose and provide direction and coaching
• tConduct QSC travel path a minimum of every hour
• tConnect with guests along their travel paths
• tMaintain / adjust positioning according to positioning guide
• tFollow up on primary and secondary duties of crew and managers
• tConduct post-shift analysis

PRODUCTION

• tDevelop and follow plan for proper arrangement / organization of grill area equipment and stock
• tEnsure proper positioning of crew based on positioning guides and enforce primary and secondary duties.
• tMonitor prep person process (update amounts, training, identify opportunities to optimize)
• tVerify that production charts are current and used daily
• tEnsure proper training and execution of all production procedures
• tPlan for and deliver training and communication for promotions to crew and managers in the department
• tMonitor and coach to correct production procedures
• tMonitor cabinet levels
• tMonitor UHC for correct holding times
• tMonitor finished food quality

SERVICE

• tMonitor and coach to correct service and guest experience behaviour procedures
• tSeek guest feedback during travel paths
• tDocument guest complaints and action taken in log book
• tFollow guest recovery process when necessary

BUSINESS PLANNING

• tMonitor and report progress on department goals and objectives using Department Scorecard
• tPrepare for and participate in weekly manager's meeting
• tConduct weekly department walk-thru to assess performance, diagnose opportunities and identify actions

FOOD SAFETY

• tComplete manager's monthly food safety checklist and correct any issues observed
• tFollow-up on operational procedures related to food safety complaints
• tCheck that pyrometer kit includes all components and is working
• tCoordinate with training manager to make sure all staff are trained and verified in food safety and sanitation procedures using Food Safety CDP module and SOC
• tFollow-up on pest prevention program
• tPrepare restaurant team for health inspections and follow-up on action items
• tBuild / maintain good relationship with local health officials

INVENTORY MANAGEMENT

• tKeep electronic ordering system accurate
• tComplete food orders for purveyors (Clearview)
• tCommunicate and verify use of stock organization plan
• tOversee and verify delivery accuracy and proper product rotation
• tMonitor raw and completed waste, food promo, T- reds, employee and manager meals, and condiments
• tVerify that raw and completed waste is tracked on every shift
• tAnalyze food cost components and develop and communicate weekly food cost action plans to managers and crew (including food promo, condiments)
• tSubmit food over base / food cost / stat reports weekly / monthly
• tComplete daily and weekly food inventory
• tComplete monthly inventory
• tOrder operating supplies and monitor budget

TRAINING (CREW)

tConduct assigned follow-up SOCs daily

TRAINING (MANAGEMENT)

• tWrite IDP goals for self
• tComplete agreed upon training and development

BENEFITS

• Salary : starting at $45,000 / year
• Benefit from group insurance (medical, dental, vision (full-time employees) paid at 75% by the employer
• Benefit from a competitive salary calculated according to experience
• Meals paid for on shifts and get a 50% discount on food at participating McDonald's restaurants in Canada
• Get free uniforms
• Have access to a performance bonus programHave the chance to develop and access excellent career opportunities
• Expenses allocated for Cellular
• Expenses allocated for the Gym
• RRSPs
Il y a plus de 30 jours