Kitchen Manager

Kitchen Manager A Kitchen Manager is responsible for overseeing all kitchen operations, ensuring the efficient and smooth functioning of the culinary department in a restaurant. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers.

This position will report directly to the General Manager. Typical responsibilities: Supervise, train, and motivate kitchen staff, including, cooks, and prep staff. Assist in scheduling and organizing shifts to ensure adequate coverage and optimal productivity. Promote effective communication and teamwork among kitchen staff and other departments.

Collaborate with the General Manager to develop and update menus based on customer preferences, seasonal availability, and cost considerations. Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality. Monitor food inventory levels, place orders, and manage food costs to maximize profitability.

Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays.

Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records. Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols. Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality.

Assist in maintaining accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting. Evaluate the quality and suitability of ingredients, conduct product tastings, and assist in acquiring new suppliers when necessary. Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages.

Qualifications

Previous experience as a kitchen manager, sous chef, or in a similar supervisory role within a restaurant or the hospitality industry. In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations. Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments.

Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment. Familiarity with kitchen equipment, maintenance, and troubleshooting. Flexibility to work evenings, weekends, and holidays as required by the restaurant's operational needs.

Requirements

High School Diploma Culinary arts degree or certificate 2-5 years’ experience Serv Safe Certificate Benefits (Full-Time Employees) Major Medical and Supplemental Medical Insurance Dental Insurance Vision Insurance Life Insurance & AD&D Short-Term Disability (STD) Long-Term Disability (LTD) Paid Time Off (PTO) & Holiday Pay Jury Duty Pay Bereavement Pay Retirement Plan