Job Description

Summary of Position

 Claudio’s Waterfront, the historic waterfront venue in Greenport, Long Island is looking for a qualified Kitchen Manager for our 2025 season. Candidates from outside of the North Fork must be available to relocate to the east end of Long Island for the season. 

Duties & Responsibilities

Inventory

1. In the absence of the Executive Sous Chef, or as instructed, you will proceed with the responsibility of daily and weekly ordering.
2. Maintain involvement in daily ordering and correct receipt, payment, storage and handling - using FIFO (first in first out)- of food and beverage products. Always always ensure quality and freshness.
3. Maintain food and equipment inventories.
   1. Keep inventory records when asked to do so, with a focus on assuming responsibility for the food inventory.
   2. Assume the responsibility of ordering cleaning products.

Service

1. Follow through on written and verbal instructions, as well on any directions set out by the Executive Sous Chef and / or the Executive Chef.
2. Carry out DAILY line checks at OPENING time to ensure the product(s) is of suitable quality and taste, in accordance with the expectations established by the Executive Chef.
3. Delegate the above responsibility to other Line Team Members to ensure the same established requirements throughout all sections.
4. Work efficiently and accurately. Be sure to lead your Kitchen Team Members with concise and explicit direction to control the flow of service.
5. Oversee and organize the Kitchen Team, making certain all food items are in accordance with the expectations established by the Executive Chef. This includes, but is not limited to: 
   1. Ensure designated station(s) fresh throughout the entire service.
   2. Constantly use safe and hygienic food handling practices.
   3. Coordinate assignments of cooking personnel to ensure economical use of food compliant with established Kitchen Standards.
   4. Coordinate assignments of cooking personnel to ensure food preparation methods compliant with established Kitchen Standards.
   5. Ensure timely preparation of the Kitchen’s needs by your Team.
   6. Control your flow of service.
6. Uphold general supervision of the Kitchen Team Members, as well as maintaining established Kitchen procedures and controls.
7. Use food preparation tools in accordance with manufacturer’s instructions.
8. Assist with all duties assigned by Management Team Members before, during and after service.
9. Follow through and enforce all Company and Kitchen guidelines as per instructed by a superior Management Team Member.
10. Coordinate daily and weekly assignments to Kitchen Team Members to avoid any waste and spoilage of food.

Maintenance

1. Attend daily and weekly Management meetings. Arrange any necessary communications needed to the Front of House in the absence of a direct superior.
2. Fulfill daily paperwork obligations, including, but not limited to, logbook-shift notes, invoice filing, invoice corrects and shift notes.
3. Carry out regular product portion costing to assure plate efficiency while controlling labor levels to maximize profitability.
4. Follow procedures, controls and Kitchen guidelines to achieve the established standards of quality outlined by Management.
5. Carry out daily routine inspections of designated Kitchen section(s) and Kitchen Team Members to ensure precise and efficient productivity and cleanliness, as well as to ensure the general operation of Kitchen procedures are in compliance with company standards. Act appropriately to correct any discrepancies.
6. Keep Kitchen equipment organized, functional and in impeccable condition.
7. Maintain involvement in daily ordering and correct receipt, payment, storage and handling - using FIFO (first in first out)- - of food and beverage products. Ensure quality and freshness at all times.
8. Maintain food and equipment inventories when asked by a Management Team Member.

Outlook

1. Stay focused: ensure organization, cleanliness and a sense of urgency AT ALL TIMES.
2. Take the initiative to actively find solutions to problems you come up against. Be PROACTIVE and POSITIVE.
3. Bring any and all indiscretions, issues or topics of interest, be it Management-related or otherwise, to the direct attention of the Executive Chef.

Employee Requirements

• A positive and mature attitude is required at all times.
• A high level of personal hygiene is mandatory.
• Consistent punctuality is essential.
• A courteous demeanor is needed when in contact with guests but also with both Front of House and Back of House Team Members.

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