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