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Chip N Ales Kitchen Manager

Company: Traditions Spirits
Location: Norman
Posted on: October 10, 2019

Job Description:

Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience.Oversees the daily activities of the restaurant kitchen and of the line cooks. Supervises workers engaged in preparing and serving food; may cover stations as needed. Ensures recipe integrity, meal quality, and guest satisfaction.


NOTE: Traditions Spirits, Inc. -- may change the requirements of this job description at any time. These include, but are not limited to the following:

  • Embodies Traditions Spirits Mission, Vision, and Core Values

  • Communicates regularly with the General Manager the activities of the restaurant and its employees to include written reports of the activities at the owner's request

  • Sets PACE & TONE for the shift. Motivates staff to achieve results

  • Recognizes employee strengths and opportunities to craft developmental lessons. Takes ownership and responsibility for development of staff through communication, documentaiton, and evaluation

  • Maintains a positive working relationship with all company team members, fostering and promoting cooperative, harmonious work environment keeping morale, productivity, and efficiency high

  • Provides motivation to team through active learning. Develops a strong teamwork environment

  • Conducts meetings shiftly, weekly, monthly, quartely, or annually as expected to facilitate communication and create synergy

  • Builds rapport with all team members through active listening and problem solving skills

  • Holds self to a higher standard, being a role model at all times

  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in kitchen facility

  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs

  • Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in the kitchen facility

  • Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation

  • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned

  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an exceptional manner

  • Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted

  • Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness

  • Review menus and analyze recipes in order to determine labor and overhead costs, and assign prices to menu items

  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate

  • Create specialty dishes and develop recipes to be used in dining facilities, estimate ingredients and supplies required to prepare a recipe

  • Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control

  • Establish minimum standards for employee performance and guest service

  • Maintain food and equipment inventories, and keep inventory records

  • Monitor employee and guest activities in order to ensure liquor regulations are obeyed

  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary

  • Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity

  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements

  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients

  • performance, and/or safety

  • Forecast staff, equipment, and supply requirements based on a master menu

  • Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards

  • Develop equipment maintenance schedules and arrange for repairs

  • Control inventories of food, equipment, small ware, and liquor, and report shortages to the owner

  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services

  • Evaluate new products for usefulness and suitability

  • Perform personnel actions such as hiring and terminating staff, consulting with other managers as necessary

  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems

  • Collaborate with other staff in order to plan menus, serving arrangements, and related details

  • Record production and operational data on specified forms

  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements

  • Perform serving duties such as carving meat, preparing flamb-- dishes, or serving wine and liquor

  • Supervise and check the assembly of regular and special request plates

  • Greet guests, escort them to their seats, and present them with menus and wine lists

  • Explain how various menu items are prepared, describing ingredients and cooking methods

  • Maintain personal health and sanitation standards (wash hands when using restroom, etc.)

  • Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety


    NOTE: These include, but are not limited to the following (additional responsibilities may be assigned as necessary):

    • Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

    • Performing day-to-day administrative tasks such as maintaining information files and processing paperwork

    • Assist the owner with special projects as needed

    • Recruiting, interviewing, selecting, hiring, promoting, and terminating employees

    • Uniforms and aprons should always be "on stage clean"

    • Always wear safety slip resistant shoes

    • Always wear safety belt when lifting objects more than 20lbs

    • Create and support an environment of "Teamwork" by helping a fellow employee or guest, without a second thought

    • Superior attendance and punctuality

    • Attendance in mandatory meetings, training, workshops, and/or seminars

    • Adhere to organization policies and procedures


      • Vocational/Technical training beyond high school with a minimum of 3 years relevant experience desired

      • Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources

      • Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction

      • Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests

      • Knowledge of laws, legal codes, government regulations regarding the food service industry

      • Good oral and written communication skills

      • Good computer skills, ability to compose and create reports, letters, memos, and procedures

      • Mature judgment and professionalism in handling all matters

      • Knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures, and terminology

      • Ability to read and understand information and ideas presented in writing

      • Good math skills

      • Ability to handle cash, give change, and balance receipts at end of shift

      • Excellent organization and problem solving skills

      • Knowledge of InfoGenesis software


        • Standing during entire shift

        • Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes

        • Lifts and carries tubs and cases, weighing up to 75 lbs

        • Essential hand/eye coordination

        • Frequent exposure to smoke, steam, high temperatures, humidity, extreme

        • Substantial repetitive motion of the wrists, hands and fingers

        • Hazards may include, but are not limited to, cuts from knives, slipping, tripping falls and burns

        • Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items

        • Frequent washing of hands

        • Work is normally performed in a typical interior restaurant kitchen work environment

        • Noise level is moderate to high

        • Moderate or high exposure to cigarette smoke


Keywords: Traditions Spirits, Norman , Chip N Ales Kitchen Manager, Executive , Norman, Oklahoma

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