KITCHEN MANAGER A

Kitchen Manager oversees all aspects of a kitchen's operations, ensuring smooth and efficient food preparation, service, and overall kitchen management. Their responsibilities include staff management, inventory control, food safety, and maintaining quality standards.

Key Responsibilities:

Staff Management:

Recruiting, hiring, training, scheduling, and supervising kitchen staff, including line cooks, prep cooks, and dishwashers.

Food Preparation and Service:

Ensuring food is prepared and cooked to the highest standards, overseeing food quality, presentation, and portion control.

Inventory and Ordering:

Managing inventory levels, ordering food and supplies, minimizing waste, and tracking costs.

Food Safety and Sanitation:

Enforcing food safety regulations, maintaining a clean and sanitary kitchen environment, and ensuring compliance with health and safety standards.

Equipment Maintenance:

Overseeing the maintenance and proper functioning of kitchen equipment, such as ovens, fryers, and other appliances.

Menu Planning and Development:

Assisting with menu planning, recipe development, and cost control.

Budget Management:

Monitoring and managing kitchen expenses, contributing to budget planning and cost control.

Communication and Collaboration:

Coordinating with front-of-house staff, chefs, and other managers to ensure a smooth dining experience.

Skills and Qualifications:

Leadership and Management:

Strong leadership skills to motivate and manage a team, delegate tasks, and resolve conflicts.

Culinary Expertise:

A solid understanding of food preparation techniques, cooking methods, and menu planning.

Food Safety Knowledge:

In-depth knowledge of food safety regulations, sanitation procedures, and health codes.

Organizational Skills:

Excellent organizational and time management skills to manage inventory, schedules, and daily operations.

Communication Skills:

Effective communication skills to interact with staff, other managers, and customers.

Problem-Solving Skills:

Ability to identify and resolve issues related to staffing, inventory, equipment, or food quality.

Pay:

$48,559.66 - $58,480.45 per year

Benefits:

Paid time off

Work Location:

In person