Job Summary We are seeking a dynamic and experienced Kitchen Manager to lead the culinary operations of a high-volume restaurant. This role is essential in ensuring exceptional food quality, safety, and service while managing a busy kitchen environment. The Kitchen Manager will oversee daily food production, supervise kitchen staff, and maintain efficient operations that meet the highest standards of hospitality and food safety. If you thrive in fast-paced settings, possess strong leadership skills, and are passionate about delivering outstanding dining experiences, this is the opportunity for you! Responsibilities Lead and supervise all kitchen staff, including chefs, cooks, and support team members, fostering a positive and productive work environment. Oversee food preparation, cooking, and presentation to ensure consistency, quality, and adherence to recipes and standards. Manage inventory control and food ordering processes to minimize waste while maintaining sufficient stock levels for high-volume service. Implement and monitor food safety sanitizing procedures, ensuring compliance with health regulations and industry best practices. Plan menus in collaboration with culinary teams, incorporating dietary considerations and catering requirements as needed. Coordinate shift management to ensure smooth operations during peak hours, including staffing adjustments and task delegation. Oversee catering events and banquet services, ensuring timely delivery of high-quality food in line with client expectations. Maintain cost control measures related to food production, labor, and supplies to optimize profitability without compromising quality. Enforce strict standards for food handling, hygiene, and safety protocols across all kitchen activities. Provide leadership in training staff on culinary techniques, food safety procedures, and customer service excellence. Experience Proven supervisory experience in a high-volume restaurant or catering environment with a focus on fine dining or large-scale food service. Extensive background in food production, kitchen management, and team leadership within the food industry. Demonstrated expertise in inventory management, cost control, menu planning, and shift management. Strong knowledge of food safety sanitizing procedures and compliance with health regulations. Experience working with dietary departments or managing special dietary needs is preferred. Familiarity with banquet operations, catering services, and event coordination is highly desirable. Excellent communication skills coupled with a passion for hospitality excellence will set you apart as a leader committed to quality. Join us to lead a vibrant culinary team dedicated to delivering memorable dining experiences through innovation, teamwork, and unwavering commitment to excellence!

Pay:

$55,000.00 - $65,000.00 per year

Benefits:

401(k) 401(k) matching Food provided Retirement plan

Work Location:

In person