Kitchen Manager at Puckett's in Franklin
Company: A Marshall Hospitality
Location: Franklin
Posted on: May 9, 2024
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Job Description:
Puckett's in Grocery & Restaurant is hiring a qualified Kitchen
Manager to join our team and lead our kitchen in Franklin, TN. We
are looking for a leader with a hands-on and positive leadership
approach as we continue to grow and build in this high energy
market.Puckett's is a part of the A. Marshall Hospitality family of
restaurants which also includes 7 other Puckett's Grocery &
Restaurant locations, Deacon's New South, and 2 Scout's Pub
locations. We take great pride in what we do and are looking for a
talented Kitchen Manager to help lead our amazing team!POSITION
INFORMATIONPosition: Kitchen ManagerLocation: 120 4th Ave S,
Franklin, TNStart Date: As Soon as AvailableStatus: Full-time /
Exempt and at-willHours: Vary - Days, Evenings, WeekendsJOB
SUMMARYThe Kitchen Manager is responsible for all kitchen functions
including food purchasing, preparation and maintenance of quality
standards, sanitation and cleanliness, and training of employees in
methods of cooking, preparation, plate presentation, portion, cost
control, and sanitation and cleanliness.BENEFITS PACKAGESemi-annual
bonus opportunity based on a percentage of base salary is available
after 6 continuous months with the company. Locations can earn
partial, full, or up to 120% of their bonus potential with our
accelerators. This position is eligible for 10% of base salary.Two
weeks paid vacation per fiscal year, available after 6 continuous
months with the company.Annual Incentive Trip - we set stretch
goals annually for each location, and for the locations that meet
those goals we take them on a five day mostly paid trip to
celebrate. We have been to places like Cabo San Lucas, Telluride,
CO, and on a cruise! You must be with the company for 10 months to
be eligible.Eligibility to participate in the company's employee
health benefits program which includes Medical, Dental and Vision
Insurance stated 60 days after hire, plus the first of the
monthShort-Term Disability Insurance, which includes Paid Maternity
Leave50% discount for you and your immediate family at your
restaurant of employment for in-house food and non-alcoholic
beverages50% discount at any of our affiliated restaurants for
in-house food and non-alcoholic beverages and apparelDiscounted
rates available for catering services for all of our affiliated
restaurants.ESSENTIAL RESPONSIBILITIESPRIMARYPromote, work, and act
in a manner consistent with the mission of A. Marshall Hospitality:
"To make every person we interact with feel like family and to make
every guest a fan."Ensure that all food and products are
consistently prepared and served according to the restaurant's
recipes, portioning, cooking and serving standards.Develop recipes
or menus, taking into account such factors as seasonal availability
of ingredients or the likely number of guests.Work with restaurant
managers to plan and price menu items, establish portion sizes, and
prepare standard recipe cards for all new menu items.Supervise or
coordinate activities of cooks or workers engaged in food
preparation.Plan, direct, or supervise the food preparation or
cooking activities of multiple kitchens or restaurants.QUALITY &
SERVICEMonitor sanitation practices to ensure that employees follow
standards and regulations.Check the quality of raw or cooked food
products to ensure that standards are met.Check and maintain proper
food holding and refrigeration temperature control
points.OPERATIONSResponsible for maintaining appropriate cleaning
schedules for kitchen floors, mats, walls, hoods, other equipment
and food storage areas.Ensure that all equipment is kept clean and
kept in excellent working condition through personal inspection and
by following the restaurant's preventative maintenance
programs.Inspect supplies, equipment, or work areas to ensure
conformance to established standards.Order or requisition food,
equipment, or other supplies needed to ensure efficient
operation.Ensure that all products are ordered according to
predetermined product specifications and received in correct unit
count and condition.Ensure that deliveries are performed in
accordance with the restaurant's receiving policies and
procedures.Determine production schedules and staff requirements
necessary to ensure timely delivery of services.Check the quantity
and quality of received products.Determine how food should be
presented and create decorative food displays.Meet with sales
representatives to negotiate prices or order
supplies.FINANCIALCoordinate planning, budgeting, or purchasing for
all the food operations.Estimate amounts and costs of required
supplies, such as food and ingredients.Control food cost and usage
by following proper requisition of products from storage areas,
product storage procedures, standard recipes and waste control
procedures.Analyze recipes to assign prices to menu items based on
food, labor, and overhead costs.TEAM MANAGEMENTProvide orientation
of company and department rules, policies and procedures and
oversee the training of new kitchen team members.Oversee and ensure
that restaurant policies on employee performance appraisals are
followed and completed on a timely basis.Instruct cooks or other
workers in the preparation, cooking, garnishing, or presentation of
food.Schedule personnel as required for anticipated business
activity while ensuring that all positions are staffed when and as
needed and labor cost objectives are met.Oversee and ensure that
restaurant policies regarding personnel are followed and administer
prompt, fair and consistent corrective action for any and all
violations of company policies, rules, and procedures.Oversee the
continuous coaching and training of kitchen employees on kitchen
equipment, utensils, cleanliness, sanitation practices, first-aid,
CPR, proper lifting and carrying techniques, and handling hazardous
materials.Demonstrate new cooking techniques or equipment to
staff.ESSENTIAL TOOLS & TECHNOLOGYTOOLSCarbonated Beverage
DispenserCommercial Use Machines & Tools, including but not limited
to:blenders, choppers, cubers, dicers, graters, grinders, peelers,
processors, and/or slicers, broilers, deep fryers, griddles,
grills, heat lamps, high pressure steamers, microwave ovens, ovens,
pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers,
toasters, waffle irons, dishwashers, food warmers, mixers, knives,
scales, fire extinguishers, ice dispensersESSENTIAL TOOLS &
TECHNOLOGYCash RegisterAloha Point of Sale SystemR365: Restaurant
Management PlatformPayroll Company/HRIS System: Dominion
PayrollGoogle for Business: Google Email, Google Drive, and Google
CalendarInventory Management Software: R365Word Processing
Software: Google DocsSpreadsheet Software: Google SheetsESSENTIAL
QUALIFICATIONSBe 21 years of age or older.Have reliable
transportation to and from work.Able to communicate clearly and
effectively with managers, kitchen and dining room personnel and
guests.Must be self-disciplined, take initiative, and have
excellent communication and leadership skills with a focus on
treating the entire team with dignity and respect.Must have a
pleasant, polite manner and a neat and clean appearance.Must pass
the federally mandated E-verify process.A minimum of 5 years of
experience in varied kitchen positions including food preparation,
line cook, fry cook and expediter preferred.At least 1 year
experience in a similar capacity preferred.Be able to reach, bend,
stoop and frequently lift up to 50 pounds.Be able to work in a
standing position for long periods of time (up to 9 hours)ESSENTIAL
COMPETENCIESExcellent communication skills for dealing with diverse
staff.Self-discipline, initiative, leadership ability and
outgoing.Pleasant, polite manner and a neat and clean
appearance.Multi-tasking and problem-solving: Must be able to
handle the pressures of simultaneously coordinating a wide range of
activities and recommend appropriate solutions to restaurant
problems.EEO STATEMENTA. Marshall Hospitality is an equal
opportunity employer and does not discriminate against otherwise
qualified applicants on the basis of race, color, creed, religion,
ancestry, age, sex, gender (includes pregnancy or related medical
conditions), genetic information, marital status, national origin,
disability or handicap, veteran status or any other protected
characteristics in accordance with applicable federal, state and
local laws. We are drug-free, provide reasonable accommodations
where requested and available and participate in the Federal
E-Verify process.
Keywords: A Marshall Hospitality, Clarksville , Kitchen Manager at Puckett's in Franklin, Executive , Franklin, Tennessee
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