Kitchen Manager

*About us* Merlion Restaurant is a small business in Seabrook, TX.
We are agile, professional and our goal is to Hire someone willing to fit in at long running family business.
.
Our work environment includes: * Food provided * On-the-job training * Company perks * Lively atmosphere *Task but not limited to* *Upon Arrival make sure all coolers are running at to temperature.
If not, please call the owners to get service completed ASAP.
* *Get to work on time.
If you must go shopping, please be back at the restaurant by 4pm.
* *Have a current Managers Food Handlers Certificate * *Make sure all Kitchen & Day Prep staff get to work on time.
* *Keep up with kitchen staff schedules and requested time off.
* *Write Kitchen staff up when necessary.
* *Make sure kitchen staff is following all food handler’s rules and regulations.
* *Make sure all kitchen staff have a current in-date food handlers certificate.
* *Have meetings with kitchen staff every Friday.
We can discuss topics of the meetings on Thursdays.
* *Weekly Food Order Are Submitted get approved before order is submitted by the owners.
Any purchases!* *Weekly shopping for food that we don’t order but pick up.
Let owners know of food increases! * *SEAFOOD ORDERING/INVENTORY* *All cleaning supplies for kitchen are stock! (paper towels by hand sink are full and soap example)* *Maintain food cost prices & kitchen supplies.
* *INVENTORY* *Keep up with Auto Chlor dishwasher counts in Kitchen * *Make sure all schedule inspections are done in timely manner* *Be present for Health Inspector Inspections* *Make sure kitchen is prepped and prepared for the night* *Communicate with Floor Managers about upcoming events and parties so kitchen can prep accordingly* *Take Care of issues may it be with kitchen staff or vendors.
If you need guidance on how to handle an issue, please ask us before you address it.
If issues arise, please communicate with us so we are all on the same page.
* *Make sure kitchen staff doesn’t come in impaired* *Maintain a professional environment in the kitchen* *Make sure no one walks out of kitchen with goods not paid for* *Maintain & Limit food spoilage * *Pre-shift review of what we have specials of or out of to let floor manager know.
This way they can update POS system!* *Nightly counts of meats posted on boards before you leave for the night.
* *Make sure assigned listed are completed before the kitchen staff leaves.
* *Kitchen, coolers, pantry, walk in are cleaned nightly.
* *Deep Cleaning is done every 6 weeks where walls and coolers are moved and cleaned.
Also, venthood is cleaned every Sunday* *If the restaurant is slow, please take the liberty of sending people home.
* *If we are out of something during shift for kitchen it’s your responsibility to go, get it during shift.
* *Learning how to cook all the food.
The whole menu front to back.
* *Follow all the recipes we have as they are shown to you.
* *If you have a scheduled day off and someone calls off, you are required to come in.
Includes day prep people as well.
If vendors deliver on days and times we are not there you are required to meet them and take delivery.
* *Check in & Write delivery checks to vendors if day prep is not here.
* *Call Floor Manager if you are shopping to see if the bar/floor needs anything while you are out shopping.
* *They are required to do the same* *Task but not limited to* * *bilingual a plus * *Upon Arrival make sure all coolers are running at to temperature.
If not, please call the owners to get service completed ASAP.
* *Get to work on time.
If you must go shopping, please be back at the restaurant by 4pm.
* *Have a current Managers Food Handlers Certificate * *Make sure all Kitchen & Day Prep staff get to work on time.
* *Keep up with kitchen staff schedules and requested time off.
* *Write Kitchen staff up when necessary.
* *Make sure kitchen staff is following all food handler’s rules and regulations.
* *Make sure all kitchen staff have a current in-date food handlers certificate.
* *Have meetings with kitchen staff every Friday.
We can discuss topics of the meetings on Thursdays.
* *Weekly Food Order Are Submitted get approved before order is submitted by the owners.
Any purchases!* *Weekly shopping for food that we don’t order but pick up.
Let owners know of food increases! * *SEAFOOD ORDERING/INVENTORY* *All cleaning supplies for kitchen are stock! (paper towels by hand sink are full and soap example)* *Maintain food cost prices & kitchen supplies.
* *INVENTORY* *Keep up with Auto Chlor dishwasher counts in Kitchen * *Make sure all schedule inspections are done in timely manner* *Be present for Health Inspector Inspections* *Make sure kitchen is prepped and prepared for the night* *Communicate with Floor Managers about upcoming events and parties so kitchen can prep accordingly* *Take Care of issues may it be with kitchen staff or vendors.
If you need guidance on how to handle an issue, please ask us before you address it.
If issues arise, please communicate with us so we are all on the same page.
* *Make sure kitchen staff doesn’t come in impaired* *Maintain a professional environment in the kitchen* *Make sure no one walks out of kitchen with goods not paid for* *Maintain & Limit food spoilage * *Pre-shift review of what we have specials of or out of to let floor manager know.
This way they can update POS system!* *Nightly counts of meats posted on boards before you leave for the night.
* *Make sure assigned listed are completed before the kitchen staff leaves.
* *Kitchen, coolers, pantry, walk in are cleaned nightly.
* *Deep Cleaning is done every 6 weeks where walls and coolers are moved and cleaned.
Also, venthood is cleaned every Sunday* *If the restaurant is slow, please take the liberty of sending people home.
* *If we are out of something during shift for kitchen it’s your responsibility to go, get it during shift.
* *Learning how to cook all the food.
The whole menu front to back.
* *Follow all the recipes we have as they are shown to you.
* *If you have a scheduled day off and someone calls off, you are required to come in.
Includes day prep people as well.
If vendors deliver on days and times we are not there you are required to meet them and take delivery.
* *Check in & Write delivery checks to vendors if day prep is not here.
* *Call Floor Manager if you are shopping to see if the bar/floor needs anything while you are out shopping.
* *They are required to do the same* Job Type: Full-time Pay: $54,030.
00 - $57,198.
00 per year Benefits: * Dental insurance * Health insurance * Paid time off * Vision insurance Experience level: * 5 years Restaurant type: * Fine dining restaurant Shift: * 8 hour shift Work Location: In person