Restaurant Culinary Manager (CM)
Drunken Fish Sushi Restaurant & Lounge - Kansas City, MO

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Drunken Fish is an exciting new brand to the Kansas City market. Opening in St. Louis in 2003, we now have 3 exceptional restaurants in the St. Louis Market celebrating 10 years of service. We opened in the Power and Light District, KC just over 2 years ago and now expanding our brand into Leawood at 119th and Roe. Restaurant is set to open in early Spring of this year 2013.

We are now hiring additional team members to support that growth. If you are looking for a growing company with lots of exciting change and opportunity, submit your resume and a member of our administrative team will be in touch shortly.

www.drunkenfish.com

CM (Culinary Manager)
CM is a key person responsible for managing the BOH operations of the drunken fish organization. This position is to ensure food, training, and system consistency at all of our units. Key responsibilities are: train the BOH systems and ensure proper recipe is followed and plated, mentorship and growth of all individuals in the BOH stations, effective cost controls of inventory, performance management of BOH employees, and retention of key team members. Directly works with the General Manager (GM) and the local Restaurant Manager (RM) to achieve high performing goals defined by the organization.

Responsibilities

  • Assist all activities for the General Manager
  • Food preparation and recipe adherence
  • Hiring, training and scheduling of kitchen staff and back of house
  • Maintenance of kitchen organization, appliances and sanitation standards
  • Responsible for purchasing, inventory and cost control
  • Maintain a profitable operation
  • Work closely with General Manager in developing
  • Assist in coordinating event scheduling, set up and breakdown
  • Monitor proper use of POS system and updating menu items
  • Support and implement the Company local store marketing programs
  • Promote high service standards
  • Leads and contributes to local BOH meetings with influential and pertinent agenda topics
  • Utilize the shop reports, staff evaluations and DM site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction
  • Ensure that the restaurant operates efficiently and effectively within the Company’s fiscal and operational guidelines
  • Ensures all operations are in line with company standards, with exceptional scores including:

o P&L Statements, Shop Reports, Health Inspections and DM Site Evaluations

  • Conducts all evaluations with GM and utilizes team to implement any changes necessary to maintain an exceptional score

Food Preparation and Production

  • Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations
  • Maintain a working knowledge of all recipes, products and production procedures
  • Ensure established standards of food safety and sanitation are maintained
  • Purchase food products within established guidelines and protocols
  • Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times

Staffing and Building Great Teams

  • Conducts final interviews for FOH and BOH staff
  • Ensure daily lunch and dinner pre-shift meetings are done consistently
  • Responsible for hiring, developing and/or replacing staff utilizing the Star Chart
  • Manages the schedules for RM and ARM
  • Manages BOH schedules
  • Over see’s and approves FOH schedules
  • Utilize established methods for interviewing and reference checks using tools provided by the support office
  • Manages FOH schedules
  • Conducts bi-annually management evaluations for RM and ARM
  • Ensures that server evaluations are done on a weekly basis and communicated effectively
  • Orient all new hires utilizing company handbooks and support materials
  • Motivates the RM’s, ARM, and FOH CTs
  • Monitors weekly server evaluations and communicates results effectively with the DM
  • Develop staff members by providing ongoing feedback, establishing performance expectations and by conducting performance reviews
  • Provide training and recognition to employees at all levels and maintains a high team-oriented environment

Preferred Skills

  • Experience in all stations on the line, Knowledge of correct portions and recipe costing
  • Creative presentation a must for individual plates
  • Proactive, punctual and ability to be a good leader
  • Train serving staff to understand menu items through tastings and regular updates
  • Outgoing personality/ enhance guest experience

Flexibility in schedule

  • Able to work the line with your team to develop relationships and maintain labor cost

Preferred Qualifications

  • Must have at least 3+ years’ experience working as a Chef/Kitchen Manager, in an upscale or fine dining restaurant/ Hospitality background a plus
  • Must be internally motivated and detail oriented and have a passion for teaching others
  • Good people management skills, communication and listening skills. Must be flexible and adaptable to change
  • Demonstrated time management and organizational skills
  • Creativity in presentation a must!!!
  • Knowledge of computers

o Microsoft word, Excel, Outlook, PowerPoint, OneNote

  • Must be able to work a flexible schedule including days, nights, weekends and holidays
  • Culinary Training Degree
  • Serv Safe a plus or willing to attain

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