Executive Kitchen Manager

Kitchen Manager Job Responsibilities:

Assists the chef in the all food service operations and day-to-day operations of the kitchen.

Provides direction to kitchen staff, ensuring execution of all employee duties.

Monitors kitchen operations to ensure compliance with health and fire department regulations.

Ensures compliance with state, federal, and local food handling requirements and standards.

Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.

Completes the duties of a line cook when needed, and is capable of performing the duties of all kitchen positions.

Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.

Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.

Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.

Monitors labor costs to attain budgeted goals within restaurant policies and procedures.

Oversees and approves training and development of kitchen staff.

Participates in the hiring process by conducting interviews and making hiring recommendations.

Assists in completion of all back-of-house employee 30-day and annual reviews.

Kitchen Manager Qualifications/Skills:

Customer servicePeople management, fostering teamwork, and giving feedbackPlanning and multi-taskingDeveloping budgetsSelf-motivated with a high energy levelConflict resolutionVerbal communication