As a kitchen manager, your duties include:
a. Menu Planning: Collaborating with the chef or owner to develop menus, specials, and recipes that meet customer preferences and budgetary constraints.
b. Food Preparation: Overseeing food preparation processes to ensure meals are consistently prepared according to recipes and quality standards. This may involve training kitchen staff in proper cooking techniques and portion control.
c. Inventory Management: Monitoring inventory levels of food and kitchen supplies, ordering ingredients and equipment as needed, and managing inventory costs to optimize profitability.
d. Quality Control: Inspecting food products for freshness and quality, maintaining cleanliness and sanitation standards in the kitchen, and ensuring compliance with health and safety regulations.
e. Staff Supervision: Hiring, training, scheduling, and supervising kitchen staff, including cooks, prep cooks, and dishwashers. Providing feedback and performance evaluations to maintain a cohesive and efficient team.
f. Budgeting and Cost Control: Managing kitchen expenses, including labor costs, food costs, and overhead expenses, to meet budgetary goals while maintaining quality standards.
g. Customer Service: Collaborating with front-of-house staff to ensure efficient communication and smooth service, addressing customer concerns or complaints related to food quality or service.
h. Menu Pricing: Collaborating with management to set menu prices that reflect ingredient costs, labor expenses, and desired profit margins.
i. Kitchen Maintenance: Overseeing the maintenance and cleanliness of kitchen equipment, ensuring proper functioning and safety standards are met.
j. Compliance: Ensuring compliance with local health codes, food safety regulations, and other legal requirements related to food service operations.
Qualifications:
1. Competence in Systems Creation and Implementation
2. Culinary Background
3. Experience in managing commercial kitchens
4. Leadership Skills
5. Organizational Skills
6. Knowledge in Budgeting and Financial Management
7. Knowledge in Food Safety and Sanitation (Food Handler’s Certification)
8. Customer Service Skills
9. Adaptability