Kitchen Manager

Job Summary We are seeking an experienced and dynamic Chef / Kitchen Manager to lead our culinary operations and oversee the daily management of our kitchen. This role is pivotal in ensuring exceptional food quality, maintaining high standards of food safety, and delivering outstanding service in a fast-paced hospitality environment. The ideal candidate will possess strong leadership skills, extensive culinary expertise, and a comprehensive understanding of food production, inventory control, and team supervision. As a key member of our management team, you will drive excellence in menu planning, kitchen efficiency, and customer satisfaction. 2-5 years of experience. Duties Oversee all aspects of kitchen operations, including food preparation, presentation, and service to ensure consistency and quality. Lead and supervise kitchen staff, including cooks, chefs, and support personnel, fostering a collaborative and motivated team environment. Develop and implement menus that align with the restaurant's concept while incorporating innovative culinary techniques. Manage inventory levels effectively through accurate stock control, ordering supplies, and minimizing waste. Ensure compliance with all food safety regulations and standards related to hygiene, sanitation, and safe food handling practices. Coordinate catering events and banquet services, ensuring timely preparation and delivery of high-quality dishes. Monitor kitchen productivity during shifts, optimize workflow processes, and handle scheduling to meet operational demands. Maintain detailed records of food costs, portion control, and waste management to support profitability. Collaborate with front-of-house staff to deliver seamless food service experiences for guests. Train staff on new recipes, cooking techniques, safety procedures, and customer service standards. Experience Proven experience in fine dining environments with a strong background in culinary arts and kitchen management. Demonstrated supervisory experience managing kitchen teams within a high-volume setting. Extensive knowledge of food production processes, menu planning, and catering operations. Familiarity with inventory management systems and cost control strategies. Experience in banquet services or large-scale event catering is highly desirable. Strong leadership skills with the ability to motivate teams and foster professional development. Knowledge of food safety standards such as HACCP or ServSafe certification is essential. Previous restaurant or hospitality management experience is preferred. Well-rounded culinary expertise including cooking techniques across various cuisines. Ability to manage multiple priorities efficiently while maintaining attention to detail. This position offers an exciting opportunity for a dedicated culinary professional eager to lead a vibrant team while delivering exceptional dining experiences. We value diversity within our workforce and welcome applicants from all backgrounds committed to excellence in the food industry.

Pay:

$49,516.55 - $59,632.83 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off

Work Location:

In person