Food Production/Kitchen Manager - Mechanicsburg
Mechanicsburg, PA 17055
Founded in 1974, Quaker Steak & Lube®
is a family friendly restaurant with a motor-themed atmosphere. Commonly referred to as The Lube®, the restaurant features a unique blend of great service, award-winning food, supercharged events and eye-popping décor. Today, with over 30 locations, The Lube® serves over 70 million wings annually, sells its bottled sauces around the world, has won the title of Best Wings USA, and has over 100 local, national and international awards for its wings and over 21 signature wing sauces.
Food Production/Kitchen Manager
Responsible for achieving or exceeding planned sales and profit levels by controlling food cost, production, labor, food quality, speed of service, and food preparation to specifications in the heart-of-the-house. Supervises the execution of and oversees kitchen operations ensuring standards of quality and service are met. Manages scheduled shifts ensuring guest satisfaction. Provides direction to kitchen staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction through a quality product, and a pleasant work environment. Works under the direct supervision of the General Manager.
Essential Functions and Responsibilities:
Assists the restaurant staff to achieve planned sales and profit levels while ensuring maximum guest satisfaction.
Ensures that all menu items are prepared, portioned and presented properly in a clean, safe and sanitary manner, according to established procedures, standards and specifications. Performs line checks throughout shift.
Controls food cost by properly ordering and receiving food and non-food inventory.
Ensures ongoing coaching and training of subordinate staff regarding new menu implementations, specifications and standards.
Ensures recipe adherence and checks ticket times.
Responsible for the preparation of daily food production and pars.
Ensures a safe working environment to reduce the risk of injury and accidents through continual repair and maintenance of the equipment and facilities.
Ensures proper staffing levels for the heart-of-the-house, implementing the manpower plan as necessary to control labor costs.
Conducts employment activities to include, staffing, scheduling, training, and conducting performance reviews with all heart-of-the-house personnel, as well as recommending salary increases and providing feedback regarding employee work histories.
Ensures accurate financial data to include inventories, food cost payroll/productivity, and operating expenses.
Attends store and area management meetings, and makes presentations as necessary.
Performs all functions of all positions within the restaurant for which the employee is qualified as required by business need.
High School Diploma or equivalent; Coursework related to restaurant or hospitality industry preferred.
A minimum of one-year previous kitchen management is preferred.
Servsafe Certification required.
Previous experience in food or resteraunt purchasing is preferred.
Strong supervisor, written and oral communication, and guest service skills are required.
Ability to multi-task while maintaining required standards of daily operations is required.
Basic problem solving and computer skills required.
Working knowledge of State and Federal regulations pertaining to food safety and compliance required.
Excessive standing, and walking without breaks Exposure to heat, steam, smoke and cold Bending reaching and flexibility in confined areas Lifting/Carrying up to 20 lbs.
Lifting up to 50 lbs.