MISSION

Effective management leadership and management work process’s result in outstanding guest satisfaction, operating, human resource, and financial results that meets planned objectives.

MANAGEMENT LEADERSHIP SKILLS

• Takes the management leader position by defining responsibilities, authority, direction, and goals.
• Motivates others to take action by defining what should be, identifying obstacles, and action steps.
• Embraces the role of Kitchen Manager to be the ‘Manager of Supervisors and Cooks’.
• Actively encourages subordinates to initiate tasks and projects. Inspires enthusiasm in others.
• Sets high personal standards of excellence by demonstrating integrity, sincerity, and commitment.
• Develops teamwork through being available, listening, and keeping others informed. Actively involves the team in setting team objectives.
• Adapts their leadership style to the situation by controlling results by ‘exception’ and ‘inspection’ as appropriate. Is sensitive to the maturity and ability of their subordinates.
• Models the desired behavior by demanding more of yourself than from others.
• Actively initiates action, accepts risks and responsibilities, and demonstrates enthusiasm.
• Demonstrates self-confidence by assessing personal attributes, recognizing and building personal strength’s, and acquiring knowledge and skills to overcome your weaknesses.

MANAGEMENT WORK PROCESS’S

• Planning. Utilizes effective planning processes to determine where the restaurant needs to go and how to get there.
• Organizing. Utilizes effective organizing processes to arrange and relate the necessary work to be done.
• Staffing. Utilizes effective staffing processes to train people to meet planned objectives.
• Directing. Actively directs the team causing them to take effective and efficient action.
• Controlling. Controls desired results by monitoring and modifying the teams’ work as necessary.
• Uses performance management processes to assign and review work.

OPERATING RESULTS

• Kitchen Manager has a complete knowledge and understanding of all recipes and food preparation methods.
• Prior to each meal period, line checks are conducted to ensure all food products meet The Ridge freshness and quality standards.
• The guest receives high quality food products that meet recipe standards 100% of the time.
• Food is delivered to the guest at the correct temperature…hot food hot, cold food cold.
• Kitchen Manager is routinely “on-floor” measuring is monitoring food quality.
• Timing standards are routinely measured and achieved 100% of the time.
• The kitchen meets cleanliness and housekeeping standards 100% of the time.
• All storage areas of the kitchen and organized and rotated.
• Kitchen team member’s uniforms meet uniform standards.
• We do not 86 menu items.
• Kitchen team members acknowledge guests. Kitchen team members observe the 6-foot rule.

HUMAN RESOURCE RESULTS

• Embraces the role of the Kitchen Manager to be the ‘Manager of Supervisors and Cooks.’
• Supervisors and kitchen team members receive training that enables them to meet their job description expectations.
• Supervisors and kitchen team members receive frequent feedback regarding the quality of their work.
• The Kitchen Manager is on-the-floor guiding and directing the execution of the shift.
• The Kitchen Manager conducts meetings both one on one and as a group to ensure Supervisors and team members are highly knowledgeable and well informed.
• Individuals not meeting their performance expectations are progressively coached to meet all job responsibilities.

FINANCIAL RESULTS

• Consistent use and management of ordering systems and tools result is supreme product freshness and minimize waste.
• Correct portioning devices are used to achieve food cost goals and product consistency.
• Recipe costing program is maintained.
• Use and maintenance of menu-engineering systems to enable kitchen team to achieve food cost goals.
• Costed schedules, daily time and attendance reports are used to achieve designated BOH labor cost.
• Operating expense accounts meet planned objectives.
• Product receiving, handling, and storage methods ensure high quality food and minimize waste.

SAFETY, SANITATION, AND FACILITIES

• A person in charge is identified and scheduled every shift.
• Food and beverage handling and holding meet all local health and sanitation requirements as measured by routine health inspections.
• A culture of ‘clean as you go’ is evident.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection.
• The restaurant is safe, secure, maintained in good repair.

VALUES, CULTURE, AND POLICIES

• All decisions and actions reflect and support The Ridge culture.
• The Ridge values are understood, communicated, and lived out daily.
• Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Fully understands and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Expected to perform all core job responsibilities within the designated workweek.

• Be 25 years of age.
• Have knowledge of service and food and beverage.
• Involving in at least two years food and beverage operations experience in a similar sized operation at the Kitchen Manager level.
• Possess basic math skills and have the ability to operate a cash register or POS system.
• Possess the skills to operate Microsoft word and excel software programs.
• Be able to work in a standing position for long periods of up to 5 hours.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week. Approximately 40 hrs / wk in the kitchen and approximately 10 / wk Admin (writing sched., purchasing, uniforms, training, H.R.)