Kitchen Manager
Floodwood School
Floodwood, MN
08.2024 - Current
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Developed and implemented kitchen policies, procedures and quality standards.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Ensured compliance with health and safety regulations.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Trained new employees on kitchen procedures and policies.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Received, organized and rotated paper goods and food ingredients.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
