Kitchen Manager, Fast Casual Restaurant
Job Summary:
The Kitchen Manager is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Kitchen Manager will oversee kitchen staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to customer satisfaction and operational excellence.
Responsibilities:
Kitchen Operations:
Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and quality
Manage kitchen flow during peak hours to ensure timely service and maintain customer satisfaction
Ensure all food items are prepared according to recipes, portion sizes, and quality standards
Monitor food inventory, place orders, and minimize waste through proper handling and storage
Conduct regular quality and safety checks on ingredients and finished products
Maintain a clean and organized kitchen environment, adhering to company and NYC DOH regulations
Team Leadership & Training:
Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocols
Supervise and motivate kitchen staff, fostering a positive and collaborative team atmosphere
Delegate tasks effectively and ensure all team members understand their responsibilities
Provide ongoing coaching and feedback to improve staff performance
Assist in scheduling kitchen staff to ensure adequate coverage
Inventory & Cost Control:
Monitor food costs and actively work to reduce waste and optimize inventory levels
Conduct regular inventory counts and reconcile with sales data
Identify opportunities for cost savings without compromising quality or availability of ingredients
Food Safety & Compliance:
Ensure strict adherence to company and NYC DOH regulatory guidelines
Implement and maintain proper food handling, storage, and temperature control procedures
Maintenance & Equipment:
Perform routine checks on kitchen equipment and report any malfunctions or maintenance needs
Ensure all kitchen equipment is cleaned and maintained properly
Customer Service:
Address customer feedback related to food quality or preparation in a professional and timely manner
Collaborate with front-of-house staff to ensure a seamless dining experience
Qualifications:
Proven experience (2 years) as a Kitchen Manager, Supervisor, or similar role in a restaurant setting
In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment
Solid understanding of food safety principles and practices
Strong leadership, communication, and interpersonal skills
Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously
Excellent problem-solving and decision-making abilities
Flexibility to work various shifts, including evenings, weekends, and holidays
Basic computer skills for inventory management and scheduling
Physical Requirements:
Ability to stand for extended periods and lift up to 50 pounds
Manual dexterity and coordination to operate kitchen equipment
Education:
High school diploma or equivalent required
New York City Department of Health Food Handler’s Certificate required
Culinary degree or certificate is a plus
Click To Apply