Coming to Spencerport in fall of 2025 is a place that will be doing primarily take out food other than in summer when the patio is available, will be serving fried foods, pizzas, sandwiches, salads, burgers. We are looking for a manager who can run all day to day operations including cooking Sautee, fryers, grill, dishwashing. PLEASE SEND RESUME WHEN RESPONDING TO THIS EMAIL.
Job is in Spencerport but some of training will take place in Greece.
We believe a Kitchen Manager oversees all aspects of kitchen operations, ensuring smooth and efficient food preparation while maintaining quality and safety standards. They are responsible for managing staff, inventory, and the overall dining experience.
Key Responsibilities:
Staff Management:
Hiring, training, scheduling, and supervising kitchen staff, including cooks, dishwashers, and prep cooks.
Food Preparation and Quality:
Ensuring food is prepared according to recipes and standards, monitoring food quality and presentation, and maintaining proper food handling and storage procedures.
Inventory Management:
Ordering supplies, managing inventory levels, minimizing waste, and ensuring efficient use of resources.
Safety and Sanitation:
Enforcing food safety regulations, maintaining a clean and sanitary kitchen environment, and ensuring compliance with health and safety standards.
Cost Control:
Monitoring kitchen expenses, managing labor costs, and contributing to budget management.
Collaboration:
Working with chefs, front-of-house staff, and other managers to ensure a positive and efficient dining experience.
Specific Tasks:
Supervising food preparation and cooking processes.
Developing and implementing training programs for kitchen staff.
Creating staff schedules and managing shift assignments.
Maintaining and ordering kitchen equipment and supplies.
Assisting with menu development and recipe creation.
Handling personnel issues and conflicts within the kitchen.
Ensuring compliance with health and fire department regulations.
Participating in the hiring process for kitchen staff.
Monitoring and controlling food costs.
Maintaining accurate inventory records and tracking food waste.
Overseeing the cleanliness and organization of the kitchen.
Ensuring proper food storage and handling procedures are followed.
Acting as a liaison between the kitchen and other departments.
Participating in monthly inventory processes.
Anticipating and resolving any issues with inventory, systems, or staffing.
Skills and Qualifications:
Strong leadership and communication skills.
Excellent organizational and time-management abilities.
Thorough knowledge of food safety regulations and best practices.
Experience in a kitchen environment, including food preparation, inventory management, and staff supervision.
Ability to work under pressure and maintain a calm demeanor during busy service periods.
Strong problem-solving and decision-making skills.
Experience in menu planning and recipe development (preferred).
Familiarity with kitchen equipment and appliances.
In essence, a Kitchen Manager is the driving force behind the smooth and efficient operation of a kitchen, ensuring that food is prepared safely, efficiently, and to the highest standards of quality, while also fostering a positive and productive work environment.
Please send resume when responding to this