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Posted : Saturday, January 13, 2024 01:43 PM
Harmonic Hospitality Group is looking to hire a high-energy Kitchen Manager for our multi-concept operations in Iowa City, IA.
Located on the Ped-Mall right off the campus of the University of Iowa.
Roxxy is all about the 80s, 90s, and early 2000s, from music, to decor, to themed food & drinks! The Stuffed Olive features a drink menu with over 100 martinis along with a food menu that has tapas, shared plates, and flatbreads! Double Tap or Tap Tap, as some like to call it, is all about the gaming experience in an adult bar setting celebrating great games, great beer, and great people.
We’re glad you found us and hope to see you soon! See more at www.
harmonichg.
com Title: KITCHEN MANAGER Reports to: General Manager Summary of Position Directly responsible for all kitchen functions, including food purchasing, preparation, and maintenance of quality standards.
Responsible for employee training in cooking, preparation, plate presentation, portion and cost control, and sanitation and cleanliness.
Complete oversight and responsibility for kitchen profitability.
Be a professional, compassionate, and empathetic leader of the restaurant’s team members, especially the back-of-the-house team.
Duties & Responsibilities * Be a torchbearer of the restaurant and company’s culture, always striving to make tomorrow a better day than today for team members and our guests! * Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and operating standards.
* Make employment and termination decisions, including interviewing, hiring, evaluating, and counseling kitchen personnel as appropriate.
* Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees.
* Oversee and ensure that all kitchen team members receive feedback regularly.
* Fill in where needed in any position in the kitchen to ensure guest service standards and efficient operations.
* Prepare and complete all assigned administrative duties, including but not limited to using our Restaurant365 platform and paperwork, including forms, reports, and schedules, in an organized and timely manner.
* Work in coordination with the HHG Senior Leadership Team in developing, testing, and costing out new menu items.
* Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
* Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and that deliveries are performed per the restaurant’s receiving policies and procedures.
* Control food cost and usage by following proper ordering and receiving procedures, ensuring the organization of all product storage areas, complete adherence to recipes, and following all waste control procedures.
* Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost and efficiency objectives are met.
* Ensure that all menu and prep items realize maximum profitability through the use of COGS calculation tools, following all established product ordering standards and protocols, conducting product inventories as assigned, and minimizing waste at all times.
* Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures as outlined in the employee handbook.
* Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils.
* Responsible for training kitchen personnel in cleanliness and sanitation practices.
* Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
* Check and maintain proper food holding and refrigeration temperature control points.
* Provide safety training in lifting and carrying objects and handling hazardous materials per MSDS worksheet guidelines.
* Be manager-level ServSafe certified (if not already) within 60 days of joining the team.
Qualifications: * A minimum of 5 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
* At least six months of experience in a similar capacity.
* Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
* Reach, bend, stoop, and frequently lift up to 50 pounds.
* Work standing for extended periods (up to 10 hours).
Job Type: Full-time Pay: $45,000.
00 - $55,000.
00 per year Benefits: * 401(k) matching * Dental insurance * Employee discount * Health insurance * Paid time off * Paid training * Vision insurance Experience level: * 3 years Restaurant type: * Bar * Casual dining restaurant Shift: * 10 hour shift * Evening shift * Night shift Weekly day range: * Every weekend * Monday to Friday Education: * High school or equivalent (Preferred) Experience: * Kitchen management: 3 years (Required) * Full Service Cooking: 1 year (Required) * Kitchen: 5 years (Preferred) License/Certification: * Driver's License (Preferred) * ServSafe (Preferred) Shift availability: * Night Shift (Required) Ability to Commute: * Iowa City, IA 52240 (Required) Work Location: In person
Located on the Ped-Mall right off the campus of the University of Iowa.
Roxxy is all about the 80s, 90s, and early 2000s, from music, to decor, to themed food & drinks! The Stuffed Olive features a drink menu with over 100 martinis along with a food menu that has tapas, shared plates, and flatbreads! Double Tap or Tap Tap, as some like to call it, is all about the gaming experience in an adult bar setting celebrating great games, great beer, and great people.
We’re glad you found us and hope to see you soon! See more at www.
harmonichg.
com Title: KITCHEN MANAGER Reports to: General Manager Summary of Position Directly responsible for all kitchen functions, including food purchasing, preparation, and maintenance of quality standards.
Responsible for employee training in cooking, preparation, plate presentation, portion and cost control, and sanitation and cleanliness.
Complete oversight and responsibility for kitchen profitability.
Be a professional, compassionate, and empathetic leader of the restaurant’s team members, especially the back-of-the-house team.
Duties & Responsibilities * Be a torchbearer of the restaurant and company’s culture, always striving to make tomorrow a better day than today for team members and our guests! * Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and operating standards.
* Make employment and termination decisions, including interviewing, hiring, evaluating, and counseling kitchen personnel as appropriate.
* Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees.
* Oversee and ensure that all kitchen team members receive feedback regularly.
* Fill in where needed in any position in the kitchen to ensure guest service standards and efficient operations.
* Prepare and complete all assigned administrative duties, including but not limited to using our Restaurant365 platform and paperwork, including forms, reports, and schedules, in an organized and timely manner.
* Work in coordination with the HHG Senior Leadership Team in developing, testing, and costing out new menu items.
* Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
* Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and that deliveries are performed per the restaurant’s receiving policies and procedures.
* Control food cost and usage by following proper ordering and receiving procedures, ensuring the organization of all product storage areas, complete adherence to recipes, and following all waste control procedures.
* Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost and efficiency objectives are met.
* Ensure that all menu and prep items realize maximum profitability through the use of COGS calculation tools, following all established product ordering standards and protocols, conducting product inventories as assigned, and minimizing waste at all times.
* Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures as outlined in the employee handbook.
* Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils.
* Responsible for training kitchen personnel in cleanliness and sanitation practices.
* Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
* Check and maintain proper food holding and refrigeration temperature control points.
* Provide safety training in lifting and carrying objects and handling hazardous materials per MSDS worksheet guidelines.
* Be manager-level ServSafe certified (if not already) within 60 days of joining the team.
Qualifications: * A minimum of 5 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
* At least six months of experience in a similar capacity.
* Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests.
* Reach, bend, stoop, and frequently lift up to 50 pounds.
* Work standing for extended periods (up to 10 hours).
Job Type: Full-time Pay: $45,000.
00 - $55,000.
00 per year Benefits: * 401(k) matching * Dental insurance * Employee discount * Health insurance * Paid time off * Paid training * Vision insurance Experience level: * 3 years Restaurant type: * Bar * Casual dining restaurant Shift: * 10 hour shift * Evening shift * Night shift Weekly day range: * Every weekend * Monday to Friday Education: * High school or equivalent (Preferred) Experience: * Kitchen management: 3 years (Required) * Full Service Cooking: 1 year (Required) * Kitchen: 5 years (Preferred) License/Certification: * Driver's License (Preferred) * ServSafe (Preferred) Shift availability: * Night Shift (Required) Ability to Commute: * Iowa City, IA 52240 (Required) Work Location: In person
• Phone : NA
• Location : 121 East College Street, Iowa City, IA
• Post ID: 9148080480
