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Kitchen Manager / Pastry Chef
Full Time position. Posted on 09-03-2018.
  • NOTE: Please DO NOT apply without including a cover letter indicating your experience pertaining to this position, when you can start, and why you think you would be a valued member of our team.

    Better than Sex- A Dessert Restaurant is opening in October 6, 2018. We are seeking an energetic individual looking to be a part of a growing brand.

    The position of kitchen manager we are seeking to fill is responsible for all kitchen functions, including, but not limited to, food purchasing, product preparation, receiving, and maintenance of quality standards. You will also be responsible for safety, sanitation and cleanliness that comply with the law and health standards. The kitchen manager is also responsible for the training and continued leadership of the team to help execute the highest quality of menu items.The kitchen manager will lead and work side-by-side with its employees as a team to create the best possibly product and maintain quality control.

    Duties & Responsibilities:

    • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
    • Responsible for ordering food products according to predetermined product specifications and received incorrect unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.

    • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
    • Label, date and rotate items stored in all pastry productions.
    • Adhere to standard recipe cards for all new menu items; teach-out to the team.
    • 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.
    • Report to the General Manager about evaluating and disciplining kitchen personnel as appropriate.
    • Provide orientation of company and department rules, policies and procedures and oversee established training program of new kitchen employees.
    • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
    • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
    • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

    • Comply, teach and oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils, cleanliness and sanitation practices.
    • Label, date and rotate items stored in all dessert productions.
    • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, grease trap, other equipment and food storage areas.
    • Attends all scheduled employee meetings and brings suggestions for improvement.
    • Communicate effectively to the team and maintain a high level of motivation and team energy.

    • Establish a working relationship with all Front of House and Back of House team members to ensure a correct and professional operation is conducted every day.

    • Manage day-to-day operations, and monitor that the team members are adhering to the following expectations:

    • Following portion controlled recipes and garnish requirements.
    • Adhering to the strict policies regarding personal grooming and hygiene.
    • Ensuring that all Opening and Closing Duties in Janitorial, Prep, Line and Dish areas are completed according to guidelines.
    • Ensuring at the end of the work day all equipment is to temp and in working order.
    • Ensure that all desserts and product are consistent.
    • Prepare, Cut, Plate, Finish and decorate dessert items to spec.
    • Properly store and handle dessert products, label, date and rotate.
    • Prepare caramels, chocolates, whipped creams, chocolate art and mousse
    • Monitor, report and take action on any accidents that occur.
    • Immediately identify and report for repairs any equipment that is damaged or faulty.
    • Attend all briefings and meetings as required.
    • Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
    • Ability to perform all functions of the kitchen as needed.
    • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
    • Work with hot, cold, and hazardous equipment as well as operates phones, computers, copiers, and other office equipment.

  • Apply for this position using the contact information below.



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