Seeking experienced leader new location of our established business. For the KM role the main areas of focus will be

• Production and line execution (Working KM role
• Staff management (Scheduling, training, coaching
• Food COGs and labor goals
• Maintain Inventory and ordering
• Execute current menu and offer creative input on specials, desserts, events, etc
• Work directly with General Manager and the core leadership of the business

Kitchen Manager Job Description:

The Kitchen Manager will be responsible for the overall operations of the kitchen, including food preparation, staff management, inventory control, and maintaining high standards of food quality and safety. The ideal candidate will have a strong culinary background, exceptional leadership skills, and a passion for delivering outstanding guest experiences.

Responsibilities:

Kitchen Operations & Food Quality:

Oversee and participate in all aspects of food preparation, cooking, and presentation to ensure consistency and adherence to recipes and quality standardsDevelop and implement menus, considering seasonality, cost-effectiveness, and customer preferences, in collaboration with the Culinary DirectorMonitor food quality, taste, and presentation of dishes and batch items as they are preparedEnsure all food is stored, handled, and prepared in accordance with Washington County food safety regulationsMaintain a clean, organized, and efficient kitchen environmentOperate and maintain kitchen equipment safely and effectively

Staff Management & Development:

Work with the Culinary Director to recruit, hire, train, and onboard kitchen staff (line cooks, prep cooks, dishwashers, etc.)Supervise, motivate, and mentor kitchen team members, fostering a positive and productive work environmentWith the Culinary Director, work with team members to provide constructive feedback, and address performance issues as neededWith the Culinary Director, develop and implement ongoing training programs for kitchen staff to enhance their skills and knowledgeHandle employee relations, conflicts, and disciplinary actions in a fair and consistent manner

Inventory & Cost Control:

Manage monthly inventory of food, conducting regular stock checks, and adhering to established pars and ordering needs in relation to business volumeOrder ingredients and supplies from approved vendors, ensuring timely delivery and qualityMonitor and control food costs, minimizing waste and maximizing profitabilityConduct regular audits of inventory and kitchen supplies

Health, Safety & Compliance:

Ensure strict adherence to all health and safety regulations, including food hygiene and sanitation standardsImplement and maintain proper cleaning schedules for the kitchen and equipmentConduct frequent line checks to ensure compliance with all relevant codes and regulationsTrain staff on proper safety procedures and the use of kitchen equipmentAddress and resolve any health or safety concerns promptly

Administrative & Financial:

Maintain accurate records of inventory, orders, deliveries, and staff hoursCollaborate with the Culinary Director on financial reporting and forecastingParticipate in management meetings and contribute to overall food program strategy

Qualifications:

Proven experience as a Kitchen Manager, Head Chef, or similar role in a high volume, fast-paced culinary environmentIn-depth knowledge of food preparation, cooking techniques, and culinary trendsStrong understanding of food safety regulations and kitchen sanitationExcellent leadership, communication, and interpersonal skillsAbility to manage and motivate a diverse teamStrong problem-solving and decision-making abilitiesAbility to work under pressure in a high-volume environment.

Flexibility to work evenings, weekends, and holidays as required

Physical Requirements:

Work in a commercial kitchen setting with exposure to heat, steam, and sharp utensilsOccasional long hours, including evenings, weekends, and holidaysExtended periods of standing and walkingFrequent Lifting and carrying heavy pots, pans, and ingredients up to 75 poundsManual dexterity and precision for food preparation and platingBenefits$24/hour + tips (10% of food sales distributed to BOH employees based on hours worked)Medical, dental, and vision benefits offered for full-time employment (30+ hours/week)50% discount for you and one guest at all participating Chefstable restaurants