A Gator’s Dockside Kitchen Manager (KM) is responsible for all things related to the production, service, presentation, ordering and storage of food as well as maintenance of the entire kitchen equipment and/or food items stored in the restaurant. The KM is also responsible for ensuring that all trash receptacles as well as the pathways to them are clean and free of debris in accordance to both health department standards as well as the standards set forth by building management and the corporate office. A Gator’s Dockside KM is in charge of hiring, training, developing, coaching, counseling, and firing all back of the house employees. A KM will interact with FOH management, as well as all hourly employees in a friendly and non-coercive manner to carry out their assigned duties and provide each guest with the ultimate dining experience. A KM will work with the General Manager to maintain proper staffing levels, ensure cleanliness, maintain equipment, and communicate all concerns relating to the service, storage, preparation, or ordering of food. KM’s duties will include maintaining proper documentation of all required food inspection reports to include but not limited to: retain a current manger food safety certification, daily line checks, HACCP logs, maintenance concerns, food pars, order guides, prep levels, and storage locations within the restaurant. When applicable the KM will train and develop an Assistant Kitchen Manager who may carry out his duties and responsibilities while the KM is not at work as well as train and develop MIT’s. The KM will be responsible for completing specific projects as assigned by the G.M. or the corporate office as well as for assigning specific projects to hourly staff and following up on the completion of those projects. The KM must report any and all unsafe equipment, utensils, service platters, structures, or events to the GM and the corporate office as well as communicate with purveyors, maintenance companies, and suppliers of all products and equipment used in order to ensure the safety and quality of the day to day running of a restaurant. All Kitchen Managers must be familiar with proper procedures regarding injury or illness with regards to both employee and guest incidents and must report all cases of such incident to the General Manager and the corporate office. KMs will be responsible for reading and recording events in the mangers “red book” as well as reading and corresponding threw the email system.
