Kitchen Department Manager

Job Description

Kitchen Department Manager

Overview

In addition to shift management responsibilities, the Kitchen Department Manager is responsible for making sure the restaurant delivers great quality food to our Guests in a fast efficient manner. This manager makes sure our food is always safe, that our cost of food is controlled, and that all kitchen staff are trained in production procedures, including new and promotional items that are added to our menu.

The Kitchen Manager is also responsible for making sure the team meets production targets, such as Production Speed, Food Quality, and Accuracy.

POSITION RESPONSABILITIES

SHIFT MANAGEMENT

• Review guest count and sales projections
• Complete pre-shift checklist
• Complete positioning plan (VSPT)
• Agree on shift targets during pre-shift with area managers; follow up on execution of the plan
• Conduct shift huddles daily
• Manage from the Observation Post
• Identify danger zones, diagnose and provide direction and coaching
• Conduct QSC travel path a minimum of every hour
• Connect with guests along their travel paths
• Maintain/adjust positioning according to positioning guide
• Follow up on primary and secondary duties of crew and managers
• Conduct post-shift analysis

PRODUCTION

• Develop and follow plan for proper arrangement/organization of grill area equipment and stock
• Ensure proper positioning of crew based on positioning guides and enforce primary and secondary duties.
• Monitor prep person process (update amounts, training, identify opportunities to optimize)
• Verify that production charts are current and used daily
• Ensure proper training and execution of all production procedures
• Plan for and deliver training and communication for promotions to crew and managers in the department
• Monitor and coach to correct production procedures
• Monitor cabinet levels
• Monitor UHC for correct holding times
• Monitor finished food quality

SERVICE

• Monitor and coach to correct service and guest experience behavior procedures
• Seek guest feedback during travel paths
• Document guest complaints and action taken in log book
• Follow guest recovery process when necessary

BUSINESS PLANNING

• Monitor and report progress on department goals and objectives using Department Scorecard
• Prepare for and participate in weekly manager's meeting
• Conduct weekly department walk-thru to assess performance, diagnose opportunities and identify actions

FOOD SAFETY

• Complete manager's monthly food safety checklist and correct any issues observed
• Follow-up on operational procedures related to food safety complaints
• Check that pyrometer kit includes all components and is working
• Coordinate with training manager to make sure all staff are trained and verified in food safety and sanitation procedures using Food Safety CDP module and SOC
• Follow-up on pest prevention program
• Prepare restaurant team for health inspections and follow-up on action items
• Build/maintain good relationship with local health officials

INVENTORY MANAGEMENT

• Keep electronic ordering system accurate
• Complete food orders for purveyors (Clearview)
• Communicate and verify use of stock organization plan
• Oversee and verify delivery accuracy and proper product rotation
• Monitor raw and completed waste, food promo, T- reds, employee and manager meals, and condiments
• Verify that raw and completed waste is tracked on every shift
• Analyze food cost components and develop and communicate weekly food cost action plans to managers and crew (including food promo, condiments)
• Submit food over base/food cost/stat reports weekly/monthly
• Complete daily and weekly food inventory
• Complete monthly inventory
• Order operating supplies and monitor budget

TRAINING (CREW)

• Conduct assigned follow-up SOCs daily

The job

We are sure that you have an idea about what working with us is like, but just in case here are some of the highlights on what your job will entail:

• Inspiring a team, instilling a sense of pride, and creating a culture that helps deliver the world’s best Quick Service Restaurant experience
• Maintaining a safe, secure, and sanitary environment for your guests, your team, and yourself
• Managing and leading a team of Crew Members
• Participating in local events that positively impact your community
• Upholding our renowned cleanliness methodology

Your vibe and experience

While previous experience working in food service or retail as a barista, server, sales associate, cashier, team member, or customer sales representative as a manager is always helpful and appreciated, what is most important is who you are.

You lead by example and are accountable. You have high expectations and consistently raise the bar for yourself and your team. When confronted with a situation, you can assess and problem-solve with confidence. You put people before profit, knowing that creating a positive culture leads to happier, more engaged staff who will deliver a better experience for your guests.

About us

In 1954, an enterprising salesman named Ray Kroc discovered a small burger restaurant in California, and wrote the first page of McDonald’s history. In 1967, the first McDonald’s Canada opened in Richmond, B.C. and we’ve been growing with our communities and serving quality food at great a value ever since. Today, McDonald’s Canada is proud to be one of the world’s leading foodservice retailers, offering job opportunities at corporate-owned restaurants or restaurants owned by independent franchisees.

McDonald’s Canada and Owner/Operators are committed to a diverse and inclusive workplace for all. Our workplaces have a long-standing policy of providing fair, equitable, and accessible opportunities for all employees and prospective employees. Accommodations during the application process are available upon request.