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

Review guest count and sales projections

Complete pre-shift checklist

Complete positioning plan (VSPT)

Agree on shift targets during pre-shift with area managers; follow up on execution of the plan

Conduct shift huddles daily

Manage from the Observation Post

Identify danger zones, diagnose and provide direction and coaching

Conduct QSC travel path a minimum of every hour

Connect with guests along their travel paths

Maintain/adjust positioning according to positioning guide

Follow up on primary and secondary duties of crew and managers

Conduct post-shift analysis

PRODUCTION

Develop and follow plan for proper arrangement/organization of grill area equipment and stock

Ensure proper positioning of crew based on positioning guides and enforce primary and secondary duties.

Monitor prep person process (update amounts, training, identify opportunities to optimize)

Verify that production charts are current and used daily

Ensure proper training and execution of all production procedures

Plan for and deliver training and communication for promotions to crew and managers in the department

Monitor and coach to correct production procedures

Monitor cabinet levels

Monitor UHC for correct holding times

Monitor finished food quality

SERVICE

Monitor and coach to correct service and guest experience behaviour procedures

Seek guest feedback during travel paths

Document guest complaints and action taken in log book

Follow guest recovery process when necessary

BUSINESS PLANNING

Monitor and report progress on department goals and objectives using Department Scorecard

Prepare for and participate in weekly manager’s meeting

Conduct weekly department walk-thru to assess performance, diagnose opportunities and identify actions

FOOD SAFETY

Complete manager’s monthly food safety checklist and correct any issues observed

Follow-up on operational procedures related to food safety complaints

Check that pyrometer kit includes all components and is working

Coordinate 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

Follow-up on pest prevention program

Prepare restaurant team for health inspections and follow-up on action items

Build/maintain good relationship with local health officials

INVENTORY MANAGEMENT

Keep electronic ordering system accurate

Complete food orders for purveyors (Clearview)

Communicate and verify use of stock organization plan

Oversee and verify delivery accuracy and proper product rotation

Monitor raw and completed waste, food promo, T- reds, employee and manager meals, and condiments

Verify that raw and completed waste is tracked on every shift

Analyze food cost components and develop and communicate weekly food cost action plans to managers and crew (including food promo, condiments)

Submit food over base/food cost/stat reports weekly/monthly

Complete daily and weekly food inventory

Complete monthly inventory

Order operating supplies and monitor budget

TRAINING (CREW)

Conduct assigned follow-up SOCs daily

TRAINING (MANAGEMENT)

Write IDP goals for self

Complete 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