Kitchen Manager in Edina, MN at Big Bowl - Lettuce Entertain You Restaurants

Date Posted: 4/4/2018

Job Snapshot

  • Employee Type:
    Full-Time
  • Location:
    Edina, MN
  • Job Type:
    Management
  • Experience:
    At least 2 year(s)
  • Date Posted:
    4/4/2018

Job Description


Seeking a Kitchen Manager
Join our Culinary Team at 
BIG BOWL in Edina / TWIN CITIES Market!
Are you a seasoned cook looking for your next career step? Does your mouth water for authentic Chinese and Thai cuisine? If so, please keep reading! Big Bowl in Edina, MN is looking for a KITCHEN MANAGER. We’re looking for a leader that has ambition to grow their career with an established concept and hardworking team. If you love cooking in a high-volume kitchen and have experience with Asian cuisine – then we want to hear from you! EOE. E-Verify. Requirements
 
  • 2+ years of Kitchen Manager or Lead Line Cook experience in a high-volume commercial kitchen
  • Skilled in working effectively in a systems-based environment
  • Experienced with leading by example with a positive, energetic approach
  • Ability to execute Asian cuisine

From the culinary team to the newest member on our hourly team, our goal is the same: giving great food and great service to our guests. Follow us @BigBowlBuzz.
 We offer competitive pay, quarterly bonus program, health and other insurance options, qualified domestic partner benefits, prescription benefit, vision discount program, 401(k), dining discounts at multiple LEYE restaurants, relocation assistance, paid vacation (1 week paid after only 6 months), and more. Lettuce Entertain You is an Equal Opportunity Employer.
We Participate in E-Verify.
  POSITION SUMMARY:  Assist with the hiring, supervising and development of all kitchen staff.  Responsible for supervising back of the house (BOH) operations in preparation, presentation and service of menu items.  Communicates all food, timing issues, needs, and special requests between front of house (FOH) and BOH. ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following:
  • Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.
  • Assist with interviewing, hiring, training, development and retention of qualified BOH employees.
  • Identify, address and document individual employee performance problems according to standard operating procedure.  Discipline and/or terminate as necessary according to LEYE procedures.
  • Schedule, conduct and document employee performance reviews according to standard operating procedure.
  • Assist with identifying, training and developing key employees for growth, advancement and promotion.
  • Develop a morning prep list with appropriate Manager/Chef to ensure preparation quantities for all meal periods.
  • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. 
  • Assist Manager and/or Chef with conducting periodic kitchen meetings.
  • Assist Manager and/or Chef with the maintenance of recipe books prescribing ingredients, product specifications, and portion sizes.
  • Understand and follow the food allergy procedure and special orders/restrictions.
  • Ensure adequate prep levels based on business levels.
  • Perform a “walk through” inventory in order to prioritize product utilization.
  • Identify and communicate inventory and equipment needs to ordering Manager.
  • Perform a pre-shift line check to ensure quality of all menu items.
  • Responsible for the purchase and ordering of all food product and supplies for the restaurant.
  • Complete daily product order.
  • Prepare ingredients needed for recipes of menu items.
  • Coordinate proper food storage according to standard operating procedure.
  • Communicate repair and maintenance needs to management.
  • Ensure BOH employees understand and adhere to sanitation/safety guidelines.
  • Monitor BOH sidework on a per shift basis.
  • Be able to perform functions contained in Prep Cook, Line Cook, Steward, Coordinator, and Dishwasher job descriptions.
  • Adhere to and update standing “zoning” procedures.
  • Use equipment as prescribed in preparation of menu items.
  • Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
  • Promote teamwork among co-workers and employees.
  • Perform varied duties to ensure proper back of house operation according to standard operating procedure.
  • Complete projects as assigned by supervisor in a timely manner.
  • Wear a hair restraint while on duty.
  • Assure and maintain food quality standards including consistency and presentation.
  • Assist with food cost control
  • Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
  • Must wash hands regularly, according to guidelines.
  • Comply with all safety and sanitation guidelines and procedures.
  • Maintain a clean and orderly work area.
  • Be able to stand and walk for an entire shift.
  • Communicate cordially, effectively and clearly with all employees, managers and guests.
  • Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
  • Perform more than one task at a time.
  • Maintain a positive, pleasant attitude every shift. 
  • Accept direction and constructive criticism from management.
  • Perform calmly and effectively in an extremely busy and stressful work environment.
  • Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
  • Work in a confined, crowded space of variable noise and temperature levels.
  • Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
 GENERAL RULES Must be willing and able to do the following:
  • Get along with others and be a team player.
  • Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
  • Refrain from smoking for the duration of the shift.
  • Arrive to work on time and in ready to work condition.
  • Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
  • May not work under the influence of alcohol or any illegal drugs.
  • May not resort to any type of violence, discriminatory or harassing behavior.
  • Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
 Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. Accessibility varies by location