[Full Time] Kitchen Manager (Moriyama, Nagoya) **FILLED**

Work Description:

• Cooking from Scratch with love.
• Oversee all kitchen activities, assign team's tasks.
• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• Prepare menus as required and submit on time to HO.
• Keep the kitchen looking fun and inviting, updating signage and displays. Make sure staff are working efficiently and the environment projects a clean, organized, and professional business.
• Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a minimum.
• Ensure register is properly opened every day and ‘end of day’ is closed out every evening.
• Manage all food and supply orders following approved vendor list and purchasing policy.
• Hire staff. This includes conducting interviews, doing reference checks, wage negotiation (with H/O)
• Follow daily labor targets.
• Staff Training.
• Maintain a safe work environment for all staff and guests.

Requirements:

• Must have a valid visa to work in Japan.
• 5 years of cook experience with 3 years of management experience.
• Must work well within a team culture.
• Ability to multi-task in a fast-paced environment.

• 5 days/week (Mon～Fri)
• 7:00～16:00 (1-hour break)

￥250,000～￥350,000 / Month

• Employment Insurance
• Social Insurance
• Transportation Allowance
• Paid Leave
• Annual Health Check-up
• Free Staff Meals
• Uniform Allowance
• Pay-raise System