Kitchen Manager

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

Responsibilities:

Kitchen Operations & Food Quality:

Oversee and participate in all aspects of food preparation, cooking, andpresentation to ensure consistency and adherence to recipes and qualitystandards Develop and implement menus, considering seasonality, cost-effectiveness, andcustomer preferences, in collaboration with the Culinary Director Monitor food quality, taste, and presentation of dishes and batch items as theyare prepared Ensure all food is stored, handled, and prepared in accordance with WashingtonCounty food safety regulations Maintain a clean, organized, and efficient kitchen environment Operate 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 andproductive work environment With the Culinary Director, work with team members to provide constructivefeedback, and address performance issues as needed With the Culinary Director, develop and implement ongoing training programs forkitchen staff to enhance their skills and knowledge Handle employee relations, conflicts, and disciplinary actions in a fair andconsistent manner

Inventory & Cost Control:

Manage monthly inventory of food, conducting regular stock checks, andadhering to established pars and ordering needs in relation to business volume Order ingredients and supplies from approved vendors, ensuring timely deliveryand quality Monitor and control food costs, minimizing waste and maximizing profitability Conduct regular audits of inventory and kitchen supplies

Health, Safety & Compliance:

Ensure strict adherence to all health and safety regulations, including foodhygiene and sanitation standards Implement and maintain proper cleaning schedules for the kitchen andequipment Conduct frequent line checks to ensure compliance with all relevant codes andregulations Train staff on proper safety procedures and the use of kitchen equipment Address and resolve any health or safety concerns promptly

Administrative & Financial:

Maintain accurate records of inventory, orders, deliveries, and staff hours Collaborate with the Culinary Director on financial reporting and forecasting Participate in management meetings and contribute to overall food programstrategy

Qualifications:

Proven experience as a Kitchen Manager, Head Chef, or similar role in a high volume,fast-paced culinary environment In-depth knowledge of food preparation, cooking techniques, and culinary trends Strong understanding of food safety regulations and kitchen sanitation Excellent leadership, communication, and interpersonal skills Ability to manage and motivate a diverse team Strong problem-solving and decision-making abilities Ability 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 utensils Occasional long hours, including evenings, weekends, and holidays Extended periods of standing and walking Frequent Lifting and carrying heavy pots, pans, and ingredients up to 75 pounds Manual dexterity and precision for food preparation and platingBenefits $25/hour + tips (10% of food sales distributed to BOH employees based on hoursworked) 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