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Kitchen Manager

Company: Pelican Larry's Seafood, Sports, Spirits
Location: Fort Myers
Posted on: November 26, 2022

Job Description:

_*Kitchen Manager Job Summary*_

*Reports To *Area Director of Operations

*Level/Salary Range: *Senior Executive

*Position *Full time/salaried with Quarterly Bonus Program


The Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation, and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, preparation, and maintenance of quality standards, safety, sanitation, and cleanliness.

_*Primary Relationships*_

The position reports to the Area Director of Operations and serves as a member of the management team. This position participates with the President, Area Director of Operations, and other management staff in planning, coordinating, and executing all tasks related to effective business operation. Within the
Organization, the kitchen manager has primary working relationships with the Area Director of Operations, General Manager, and back-of-house staff. Outside the agency, the position coordinates primarily with food service suppliers, community organizations, and the general public.

_*Principle Accountabilities*_


1. Conduct training for kitchen personnel and monitor worker performance
2. Direct and coordinate food and beverage preparation
3. Cook and plate all menu items according to company recipes
4. Maintain proper documentation and work records
5. Create recipe cards for each menu item
6. Price items on menu
7. Determine food costs
8. Modify cooking procedures or processes to meet industry standard wait times
9. Schedule employee work hours
10. Direct and coordinate activities of BOH staff
11. Estimate materials and labor requirements
12. Use effective verbal and written communication techniques

13. Inspect facilities and equipment for regulatory compliance, specifically health code compliance
14. Oversee kitchen staff to verify safety and conformance to industry standards and health practices

_*Specific Duties*_

1. Requisition stock, materials, supplies, or equipment
2. Recruit and hire staff, including cooks and other kitchen workers.
3. Supervise and coordinate activities of cooks and workers engaged in food preparation.
4. Analyze recipes to assign prices to menu items based on food, labor, and overhead costs.
5. Meet with sales representatives in order to negotiate prices and order supplies.
6. Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
7. Plan, direct, and supervise the food preparation and cooking activities
8. Check the quality of raw and cooked food products to ensure that standards are met.
9. Check the quantity and quality of received products.
10. Record production and operational data on specified forms.
11. Estimate amounts and costs of required supplies, such as food and ingredients.
12. Meet with the Events Coordinator to discuss menus for special occasions such as parties and catering
13. Prepare and cook foods of all types, either regularly or for special guests or functions.
14. Order or requisition food and other supplies needed to ensure efficient operation.
15. Coordinate planning, budgeting, and purchasing for all the food operations within the establishment
16. Determine how food should be presented, and create decorative food displays
17. Inspect supplies, equipment, and work areas to ensure conformance to established standards.
18. Supervise portion control and quantities of preparation to minimize waste.
19. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
20. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.

_*Food Sanitation and Safety*_

* Monitor sanitation practices to ensure that employees follow standards and regulations.
* Instruct cooks and other workers in sanitary preparation, cooking, garnishing, and food presentation.
* Ensure proper compliance with all HACCP guidelines
* Ensure proper receiving, storage, and handling of all food products
* Surpass all required federal, state, county, and city health codes for cleanliness
* Create, implement, and monitor daily, weekly, and monthly cleaning tasks
* Ensure proper cleaning schedules of kitchen equipment and ice machines
* Ensure proper cleaning schedules of hoods and grease traps
* Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
* Responsible for ensuring consistent high-quality of food preparation and service.
* Must be ServSafe certified.
* Will uphold all Florida Department of Health and Food Safety regulations and ServSafe guidelines


* Maintain a climate that attracts, retains, and motivates top-quality personnel, both paid and volunteer.
* Recruit, train, appraise, supervise, support, develop, promote and guide qualified personnel as needed
* Ensure effective management within the restaurant
* Design, support, and oversee cross-functional teams throughout the restaurant
* Effectively enable staff so they can take action on behalf of the Organization by transmitting the Organization's values, vision and direction
* Providing direction and resources, removing barriers and helping develop people's skills
* Articulating expectations and clarifying roles and relationships
* Anticipating conflicts and facilitating resolution
* Modeling behavior and coaching people to success

Job Type: Full-time

Pay: $50,000.00 - $65,000.00 per year

* Employee discount
* Flexible schedule
* Health insurance
* Paid time off
Experience level:
* 3 years
* 5 years
Restaurant type:
* Bar
* Casual dining restaurant
* 10 hour shift
* Day shift
* Evening shift
* Night shift
Weekly day range:
* Monday to Friday
* Rotating weekends
* Weekend availability

Application Question(s):
* Due to the seasonal nature of the hospitality business in SWFL, are you available to work up to 55 hours per week between November and April?

* High school or equivalent (Preferred)

* Kitchen management: 1 year (Required)

* ServSafe Manager Certification (Preferred)

Work Location: One location%58047475%

Keywords: Pelican Larry's Seafood, Sports, Spirits, Fort Myers , Kitchen Manager, Executive , Fort Myers, Florida

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