| COMPANY OVERVIEW |
The Cheesecake Factory Incorporated, a NASDAQ traded (symbol: CAKE), multi-concept restaurant and bakery company, is the leader in the upscale casual dining segment with 100+ high-profile locations nationwide (and many more openings planned in the future.)
The Mission of The Cheesecake Factory is to create an environment where absolute guest satisfaction is our highest priority. Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food, service, people and profit, while taking exceptional care of our guests and staff. We will continuously strive to surpass our own accomplishments and be recognized as a leader in our industry.
The Cheesecake Factory's extensive and creative menu features more than 200 items, 50 specialty cocktails and 30 signature cheesecakes prepared in our own 45,000 square-foot, state-of-the-art production bakery.
For more information about our company, visit our website at www.thecheesecakefactory.com. To apply immediately, please visit www.cakecareers.com. EOE.
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| JOB OVERVIEW |
| Company:
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The Cheesecake Factory |
| Location:
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Honolulu, HI 96801 |
| Status:
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Full Time, Employee |
| Job Category:
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Food Services/Hospitality |
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| Contact:
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Resources, Human |
| Address:
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Honolulu
HI
96801 |
Ref ID:
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0900634
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View our career video!
Length: 3:57 min |
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| JOB DESCRIPTION |
Description
The Kitchen Manager (KM) is responsible for overseeing the operations, and running the shift of an assigned work group within the kitchen. The work group typically consists of 2 to 4 Prep Cooks and/or Line Cooks. The KM also has contributory financial responsibility for food costs, labor cots and kitchen supplies for the kitchen. Key Duties & Responsibilities: People: - Ensures proper staffing levels by recruiting, interviewing and hiring talented kitchen staff members following Company guidelines
- Manages assigned staff, including scheduling, performance feedback, discipline, investigations and terminations.
- Is responsible for ongoing training and professional development of staff members
- Effectively communicates to management to ensure effective and efficient operations without issue.
- Effectively builds trust with staff members and fellow management by providing clear and honest communication and feedback.
- Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc
Quality Profits: - Is responsible for achieving or exceeding the written restaurant budgets for the work unit (i.e., food cost, food efficiencies, labor cost and direct kitchen expenses).
- Sets operational goals and follow-up plans for the work unit. Directs and holds all work unit staff accountable for those goals.
- Assists in implementation and maintains all kitchen systems.
- Assists in maintaining current kitchen schedules, staffing templates, staff files, ordering and production targets, etc.
- Ensures compliance with inventory procedures.
Operational Excellence: - Maintains food quality standards for the restaurant. Oversees all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
- Conducts daily line checks, food reviews and recipes of the day. Ensures that clear feedback is provided to the entire kitchen team, including staff and management.
- Monitors all Commitment to Service/Mystery Guest scores, corporate support staff visitation notes, etc. Follows up with corrective action plan.
- Responsible for managing on-going repairs, maintenance, programs, etc.
- Conducts monthly housekeeping, food safety and sanitation and facility reviews personally to improve restaurant standards of kitchen team and to correct deficiencies on a timely basis.
- Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines
- Ensures that KM team and staff avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision
This position qualifies for industry leading benefits with stock options, 55 hour work week, with 2 days off consecutively. Qualifications
Must have 1 to 3 years of kitchen management experience in a full service, moderate to high volume restaurant. Solid track record of success in previous assignments demonstrating upward career tracking - Strong communication skills
- Strong leadership skills
- Culinary school background a plus
- Ability to speak and understand Spanish a plus
- Able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time
- Able to grasp, lift and/or carry up to 50 lbs as needed
- Finger/hand dexterity to operate kitchen machinery, knives, etc
- Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
- Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation
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