Job Overview
We are seeking a dynamic and energetic Operational Kitchen Manager to lead our culinary and operational teams behind the scenes. In this pivotal role, you will oversee food preparation, kitchen operations, inventory control, and staff management to ensure seamless service delivery. Your leadership will drive efficiency, uphold food safety standards, and foster a positive team environment. This position offers an exciting opportunity to influence the quality of our food service experience while maintaining operational excellence in a fast-paced hospitality setting.
1. Kitchen Operations
- Oversee daily kitchen operations, including food preparation, cooking, plating, and quality control.
- Develop and enforce food safety and sanitation standards in compliance with local health codes.
- Ensure all dishes meet the restaurant's presentation and flavor standards.
2. Team Management
- Recruit, train, and manage kitchen staff, fostering a positive and collaborative work environment.
- Schedule and supervise kitchen staff, ensuring optimal coverage and efficiency during service.
- Conduct regular performance reviews and provide constructive feedback to team members.
- Monitor expiration dates of food handler certifications for all BOH staff.
3. Inventory and Cost Control
- Manage inventory, monitor food costs, and minimize waste through effective portion control and planning.
- Order supplies and ingredients while maintaining proper stock levels without overordering.
- Collaborate with the FOH team to coordinate menu updates and specials.
4. Menu Development
- Assist in creating and refining menu items aligned with the restaurant's concept and customer preferences.
- Work with the chef or owner to test and introduce new dishes.
- Identify allergens on the current menu and educate staff on available substitutions to ensure guest safety.
5. Equipment Maintenance
- Ensure all kitchen equipment is clean, functional, and properly maintained.
- Coordinate repairs and maintenance as needed to avoid disruptions in service.
6. Customer Focus
- Address guest feedback related to food quality and make necessary adjustments.
- Collaborate with FOH staff to ensure a seamless guest experience.
Qualifications
- Proven experience as a BOH Manager, Kitchen Manager, or Head Chef in an upscale casual or fine dining environment.
- Strong leadership and team management skills with the ability to motivate and develop staff. In-depth knowledge of food safety regulations, kitchen operations, and culinary techniques.
- Proficiency in inventory management, cost control, and scheduling.
- Excellent organizational and multitasking abilities in a high-pressure environment.
- Culinary degree or relevant certifications are a plus.
- Availability to work evenings, weekends, and holidays as needed.
Pay: $21.00 - $26.00 per hour
Benefits:
- Dental insurance
- Flexible schedule
- Vision insurance
Experience:
- Management: 1 year (Preferred)
- Cooking: 2 years (Preferred)
Work Location: In person
