Job Summary The Kitchen Manager/Chef is responsible for overseeing the daily operations of the kitchen, ensuring high-quality food preparation, maintaining a clean and organized kitchen environment, and managing kitchen staff. This role requires strong leadership skills, culinary expertise, and a passion for creating exceptional dining experiences. Key Responsibilities Menu Development Create and update the menu based on seasonal availability, customer preferences, and food trends. Ensure all dishes are prepared to the highest quality standards. Staff Management Recruit, train, and supervise kitchen staff, including cooks, prep staff, and dishwashers. Conduct performance evaluations and provide ongoing training and development. Inventory Management Maintain inventory levels and order supplies as needed, ensuring cost-effective purchasing. Conduct regular inventory audits to minimize waste and spoilage. Food Safety and Sanitation Ensure compliance with health and safety regulations, including proper food handling and sanitation practices. Monitor kitchen cleanliness and enforce hygiene standards among staff. Cost Control Manage kitchen budget, controlling food costs and minimizing waste. Analyze and report on food and labor costs to improve profitability. Customer Interaction Engage with customers to receive feedback and make adjustments to the menu as necessary. Address any customer complaints or concerns related to food quality or service. Team Collaboration Work closely with front-of-house staff to ensure smooth service and customer satisfaction. Participate in regular meetings to discuss menu changes, staff performance, and operational improvements. Qualifications Culinary degree or equivalent experience in a professional kitchen. Minimum of 5 years of experience in a kitchen management role. Strong knowledge of food safety regulations and sanitation practices. Proven leadership skills with the ability to motivate and manage a diverse team. Excellent communication and interpersonal skills. Spanish a major plus Ability to work in a fast-paced environment and manage multiple priorities. Skills Proficiency in various cooking techniques and cuisines. Strong organizational skills and attention to detail. Financial acumen, including budget management and cost control. Creative mindset with a passion for food presentation and flavor. Working Conditions Ability to work flexible hours, including evenings, weekends, and holidays. Fast-paced kitchen environment with exposure to heat, noise, and demanding situations.

Pay:

From $65,000.00 per year

Benefits:

Paid time off

Work Location:

In person