Catherine's Market - Kitchen Manager

Job Description – Kitchen Manager/Culinary Team Leader

The Culinary Team Leader is responsible for the following:

Overall performance of the Kitchen, Quality of the Food, Culinary Team, Ordering Food and Supplies, Financials, Cleanliness, Preparation amp; Presentation and Flavor of the Prepared Foods, and promoting a happy, healthy cohesive and Professional work environment.

Culinary Team held accountable to:

a) Daily Production List is organized, delegated, and Followed through.

b) Daily Cleaning expectations and end of Shift Closeout lists.

c) The growth of individual Team Members through discussion, observation, coaching.

Ordering Food and Supplies:

a) Weekly orders placed per weekly forecast.

b) Ensure that on delivery days, the orders are put up by end of day.

c) Invoice totals are recorded and compared with current Sales.

Financials

a) Daily Sales Report is generated and recorded and compared to forecast.

b) Ahead of Monthly Inventories – Go through the operation and organize Storeroom, and coolers.

c) Inventories are taken and entered. Ensure they have accurate pricing and values. Submitted to the corporate office by Wednesday following end of period.

d) Weekly Scheduling and Labor cost management.

e) May have to run the cash register and closeout the cash drawer.

f) Margin goals are met ( Cost of Goods ).

g) Daily Dump sheets and waste is monitored.

Cleanliness

a) Holding Team Members accountable to daily cleaning and end of shift Check out process.

b) Kitchen Closing list has been completed

c) Monthly deep cleaning has been organized, delegated, and followed through.

d) Team Members are following ServeSafe and Health Department Standards.

Preparation amp; Presentation and Flavor of the Prepared Foods

a) The Culinary Team Leader will actively participate in the production and oversight of items on the daily Food Production list.

b) Hold Team accountable to the Recipe Standards of flavor and presentation.

c) Recipe adherence

d) Ongoing Training for the Culinary Team Members

Promoting a Happy, Healthy, Cohesive and Professional work environment.

a) The CTL promotes these qualities by modeling a positive “ Can Do” attitude.

b) Focusing on the success of others.

c) Engaging and encouraging the Team through positive feedback and positive coaching.