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Kitchen Manager
Job
Grub's Bar & Grille
Fayetteville, AR (In Person)
$35,360 Salary, Full-Time
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Job Description
The Kitchen Manager is responsible for overseeing all back-of-house operations, ensuring high-quality food preparation, maintaining food safety standards, managing kitchen staff, controlling costs, and creating an efficient, positive work environment. This role is critical in delivering an exceptional guest experience through consistent food quality, cleanliness, and team leadership. Essential Duties & ResponsibilitiesKitchen Operations Oversee daily kitchen operations and food production. Ensure all menu items are prepared according to company recipes and standards. Maintain consistent food quality, presentation, and portion control. Monitor ticket times and kitchen efficiency during all shifts. Ensure proper food storage, handling, and rotation procedures. Team Leadership Recruit, train, coach, and develop kitchen staff. Create and manage kitchen schedules to ensure proper staffing levels. Conduct performance evaluations and provide ongoing feedback. Foster a positive, professional, and team-oriented work environment. Lead by example in maintaining high standards of professionalism and work ethic. Food Safety & Sanitation Ensure compliance with all local, state, and federal health regulations. Maintain a clean, organized, and safe kitchen environment. Conduct regular line checks and sanitation inspections. Ensure all employees follow food safety and sanitation procedures. Inventory & Cost Control Manage food inventory and place weekly orders with approved vendors. Monitor food costs, waste, and inventory levels to meet budget goals. Conduct regular inventory counts and reconcile variances. Maintain proper receiving and storage procedures. Assist with menu costing and profitability analysis. Administrative Responsibilities Complete required reports, inventory records, and scheduling tasks. Work closely with front-of-house management to ensure smooth operations. Assist with menu development, specials, and seasonal offerings. Address equipment maintenance needs and coordinate repairs when necessary. Qualifications Previous kitchen management experience preferred. Strong knowledge of food safety and sanitation practices. Ability to lead, motivate, and develop a team. Excellent organizational and communication skills. Experience with inventory management and cost control. Ability to work in a fast-paced environment and handle multiple priorities. Flexible schedule, including nights, weekends, and holidays. Food Handler and/or ServSafe Manager Certification preferred. Physical Requirements Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in a hot, fast-paced kitchen environment. Frequent bending, reaching, lifting, and repetitive motions.