A kitchen manager is a key leader in the food service industry, responsible for overseeing the daily operations of a restaurant's kitchen. Their duties are diverse and crucial to a restaurant's success, encompassing everything from staff management to financial control.
The basic responsibilities that we are looking for in our kitchen manager:
Staff Management and Leadership: Responsible for hiring, training, and supervising all kitchen staff, including chefs, cooks, and dishwashers. They create work schedules, assign tasks, and foster a positive work environment. A key part of this is providing mentorship and resolving conflicts to ensure the team works together efficiently.
Quality and Operations Control: They ensure that all food is prepared and presented according to the restaurant's quality standards. This includes supervising food preparation, checking plating and temperature, and making sure all dishes meet customer expectations. They also work to ensure the kitchen operates efficiently, especially during peak hours.
Inventory and Cost Management: A major responsibility is managing the kitchen's budget and controlling costs. This involves ordering ingredients and supplies, conducting regular inventory audits, and minimizing waste.
Health, Safety, and Sanitation: Responsible for ensuring the kitchen adheres to all health and safety regulations. This includes proper food storage, handling, and preparation techniques. They maintain a clean and sanitary work environment, conduct regular inspections, and may be the point of contact for health inspectors. ServeSafe Manager food certification is a must.
Menu and Recipe Development: In collaboration with the Corporate Executive Chef and restaurant General Manager, they will provide suggestions for menu development. This includes developing new recipes, costing menu items to ensure profitability, and updating the menu based on customer feedback and seasonal availability.
Equipment Maintenance: They are also responsible for the upkeep of all kitchen equipment. This includes regular inspections, scheduling maintenance, and arranging for repairs or replacements as needed to prevent service disruptions.
MUST BE AVAILABLE TO WORK ALL SHIFTS MORNING AND EVENING.