Kitchen Manager
Position Summary:
The Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring high-quality food preparation, cleanliness, staff supervision, and adherence to safety and sanitation standards. This role plays a key part in maintaining food consistency, managing kitchen staff, and controlling costs.
Key Responsibilities:
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Supervise and coordinate all kitchen activities and staff, including line cooks, prep cooks, and dishwashers.
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Ensure food is prepared consistently, safely, and according to recipes, portion standards, and presentation guidelines.
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Train, schedule, and evaluate kitchen staff to maintain performance and efficiency.
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Manage inventory, order food and kitchen supplies, and reduce waste and food costs.
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Enforce proper food handling, sanitation, and safety procedures in accordance with local health regulations.
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Maintain equipment and kitchen cleanliness; ensure all appliances and tools are in good working condition.
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Collaborate with the General Manager and FOH team to ensure smooth service and communication.
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Monitor kitchen labor and food costs to stay within budget.
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Lead by example, creating a positive and productive work environment.
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Perform other duties as assigned.
Qualifications:
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Experience in kitchen management or supervisory role.
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In-depth knowledge of food preparation, kitchen safety, and sanitation standards.
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Strong leadership, organizational, and problem-solving skills.
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Ability to work in a fast-paced, high-pressure environment.
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Proficient in inventory management and food cost control.
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ServSafe certification.
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Ability to stand for extended periods and lift up to 50 lbs.
Work Environment:
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Busy commercial kitchen in a restaurant setting.
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Must be available to work a flexible schedule, including nights, weekends, and holidays.
GULFOB
