Job Overview
As a Kitchen Manager, you will be responsible for overseeing all aspects of the kitchen operations. You will play a crucial role in ensuring the quality consistency, and efficiency of food production, while upholding the highest standards of food safety and sanitation. Reporting to the Regional Kitchen Manager and General Manager, you will lead a team of kitchen staff, fostering a positive work environment and delivering exceptional guest experience. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment.
Supervisory Responsibilities:
- Hires and trains restaurant staff.
- Organizes and oversees the staff schedules.
- Conducts performance evaluations that are timely and constructive.
- Handles discipline and termination of employees in accordance with restaurant policy.
Responsibilities
- Oversee the daily operations of the kitchen, ensure a smooth and efficient functioning.
- Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
- Supervise and coordinate food production activities, including food preparation, cooking, and plating.
- Monitor inventory levels and collaborate with suppliers to ensure timely and accurate delivery of ingredients.
- Maintain high standards of food quality, presentation, and taste, adhering to established recipes and specifications.
- Implement and enforce food safety and sanitation procedures, ensuring compliance with health regulations and company policies.
- Continuously evaluate and improve kitchen processes to enhance productivity and efficiency.
- Provide clear direction, guidance, and support to the kitchen team, fostering a positive work environment.
- Facilitate training sessions to enhance the skills and knowledge of kitchen staff, ensuring consistent adherence to standards.
- Foster a culture of teamwork, cooperation, and open communication within the kitchen team.
- Collaborate with the Regional Kitchen Manager and Executive Chef in menu planning and development.
- Monitor food costs and portion control, implementing strategies to minimize waste and maximize profitability.
- Performs other duties as assigned.
Required Skills/Abilities:
- Must be eighteen years old.
- Food safety knowledge, including familiarity with food safety regulations and best practices, along with an understanding of proper food storage, handling, and hygiene procedures. Ability to follow sanitation protocols, including proper handwashing and appropriate glove use
- Strong knowledge of kitchen operations, food preparation techniques, and industry best practices.
- Excellent understanding of food safety and sanitation standards, with a commitment to upholding them.
- Ability to multitask and thrive in a fast-paced, high-pressure environment.
- Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff.
- Strong organizational and time management skills to ensure smooth kitchen operations.
- Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management.
- Must be able to work flexible hours, including evening, weekends, and holidays.
- Must have a valid Food Handlers Certification
System Used:
- Toast (point of Sales)
- Hot Schedule (Employee scheduling)
- Paylocity (HR, Payroll, and Employer Information)
- Restaurant 365 (inventory Management & Reporting)
- Plate IQ (invoicing & Payments)
Education and Experience:
- Previous experience in a culinary leadership role, such as Jr Sous Chef, Kitchen Supervisor, or Kitchen Manager, preferably in a high-volume restaurant environment.
Physical Requirements:
- Prolonged periods of standing and working in a kitchen.
- Exposure to extreme heat, steam, and cold is present in a kitchen environment.
- Must be able to lift up to 50 pounds at times.
- Must be able to work late nights and unpredictable hours.
- Manual dexterity to cut and chop foods and perform other related tasks.
Join us as a Kitchen Manager to lead our culinary team toward excellence! Bring your passion for food service management combined with your leadership skills to create memorable dining experiences while nurturing your professional growth in a vibrant hospitality environment.
Pay: From $65,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
