Kitchen Manager
Legal Sea Foods - Washington, DC

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Below is a breif overview of this position, it is not a complete job description:

The Kitchen Manager is responsible for day to day operations within the back of the house. The Kitchen Manager must ensure that food is served within Legal Sea Foods’ standards of presentation and quality.
1. The kitchen Manager is responsible for BOH employee satisfaction and guest meal satisfaction.
2. The Kitchen Manager is responsible for knowledge of menu, recipes and specials and keeping informed of any changes.
3.The Kitchen Manager must have the ability to answer any question's guests/servers have regarding food preparation.

1. To ensure food is served within Legal Sea Foods standards.
2. Assisting the Chef & Sous Chef with the weekly scheduling.
3. Assist GM and Chef in the evaluation of P&L’s.
4. Obtaining budgetary goals within the back of the house.
5. Control of invoices (from paper goods to seafood).
6. Reviewing BOH employees for job satisfaction and performance evaluation.
7. The Kitchen Manager ensures overall efficiency of the kitchen operations and food quality.
8. The Kitchen Manager ensures proper rotation of food product (FIFO).
9. The Kitchen Manager maintains all safety and sanitation standards implemented by Legal Sea Foods, Inc.(No drinks behind line, No watches).

1. To ensure food is served to guest within LSF standards
2. Make table visits
3. Discuss specials/menu changes during pre-meal (pre-meal participation, educate staff, food quality-wine selection and ingredients)
4. Maintains favorable working relationship in a harassment and discrimination free environment with other staff members.

To perform the job successfully, the Kitchen Manager should demonstrate the following competencies:
1. Customer service- Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance.
2. Oral communication-Responds well to questions.
3. Team Work Balances team and individual responsibilities.
4. Diversity- Shows respect and sensitivity for cultural differences.
5. Ethics- Treats people with respect.
6. Organizational Support- Follows policies and procedures.
7. Adaptability- Manages competing demands.
8. Attendance/Punctuality- Is consistently at work and on time.
9. Dependability- Follows instructions, responds to management direction.
10. Innovation- Generates suggestions for improving work.
11. Planning/Organizing- Uses time efficiently.
12. Professionalism- Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions; follows through on commitments.
13. Quality- Demonstrates accuracy and thoroughness; looks for ways to improve performance; monitors own work to ensure quality.
14. Safety and Security- Observes safety and security procedures;
Reports potentially unsafe conditions.

COMPLIANCE (all federal, state, and local codes)
To perform the job successfully, the Kitchen Manager should demonstrate the following competencies:
1. Understands, performs, and adheres to our Serve Safe program.
2. Complies with all company policies and procedures.
3. Must be educated in and adhere to HACCP program.
4. Brings to the attention of both the Front of the House and Back of the House manager all incidents involving guests and all food allergies. No exceptions.

1. The Kitchen Manager must positively impacts the P&L through performance and management.
2. The Kitchen Manager oversees all invoices for appropriateness of charges.
3. the Kitchen Manager impacts the Control inventory by controlling waste and variance of food.
4.The Kitchen Manager is responsible for reviewing BOH labor for efficiency.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential funcitions.
Must be able to stand and exert fast-paced mobility for entire shift. Must have good sense of balance, be able to lift up to 75lbs,bend, push, pull, kneel and stoop. Position involves repetitive hand and wrist motion. Must be able to interact verbally and listen attentively to Chef, GM’s, co-workers, guests & vendors. May be required to unload product from delivery vehicles.

High school diploma, equivalency degree or related experience preferred. Legal Education and Serve Safe classes are mandatory.

About this company
27 reviews
Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He...