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AS
Augie's Sports Grill
Kitchen Manager/Head Chef
Career Insights for Restaurant / Food Service Manager
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Based on Arizona data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$61,907 / year median in Arizona
+11% projected growth
Job Description
Job Summary We are on the lookout for an energetic and experienced Kitchen Manager/Head Chef to lead our culinary team. In this role, you'll be the driving force behind creating memorable dining experiences by overseeing all kitchen operations, ensuring top-quality food, and maintaining a vibrant, efficient work environment. The ideal candidate is passionate about food, skilled in managing teams, and eager to bring innovative ideas to our culinary offerings. If you thrive in a dynamic setting and love inspiring others, this is your chance to make a real impact! Responsibilities Lead the kitchen team in preparing and presenting high-quality dishes that meet our standards. Oversee menu planning, ensuring a diverse and appealing selection that caters to various dietary needs and preferences. Manage daily kitchen operations including food production, food safety sanitizing procedures, inventory control, and cost management. Supervise staff by providing training, guidance, and performance feedback to foster a motivated and cohesive team. Maintain strict adherence to food safety regulations, sanitation standards, and proper food handling procedures. Monitor inventory levels regularly, control costs effectively, and ensure proper stock rotation for all kitchen supplies. Qualifications Proven experience in restaurant management or as a head chef with strong leadership skills in a busy culinary environment. Extensive background in food preparation, food service management, and kitchen operations within fine dining or hospitality settings. Familiarity with dietary department practices, catering services, banquet experience, and inventory management systems. Knowledge of food safety sanitizing procedures, cooking techniques, menu planning, and cost control measures. Demonstrated ability to supervise teams effectively while maintaining high standards of quality and service. Strong organizational skills with the ability to manage shifts efficiently and handle multiple priorities simultaneously. Excellent communication skills to collaborate with staff members and ensure smooth kitchen operations. Join us as a Kitchen Manager/Head Chef where your culinary expertise will inspire excellence in every plate served!