The Kitchen Manager oversees the kitchen staff, training them to prepare menu items while upholding portioning and plating standards. You will also assist with menu development. The kitchen manager is responsible for ensuring our kitchen is sufficiently staffed and stocked. You must enforce a high standard of quality at all times during food preparation as well as equipment sanitization.
Duties and Responsibilities:
-Order materials, supplies, and ingredients based on demand.
-Supervise kitchen employees and organize food orders.
-Oversee the food preparation and cooking process.
-Recruit and train kitchen employees in designated stations.
-Monitor inventory levels and perform weekly inventory assessments.
-Work with the Owner to price and change menu items.
-Schedule work shifts for employees.
-Store all food products in compliance with health and safety regulations.
-Ensure the kitchen is clean and organized.
-Maintain weekly and monthly cost reports.
-Assist with menu development
-Update and manage recipes
-Contribute and manage decisions that save the business money
-Conduct quarterly employee evaluations with staff
-Oversee kitchen efficiencies and maintain food & equipment budget
-Establish and maintain vendor relationships
-Maintain and exude a team player mentality at all times
-Requirements and Qualifications
Degree in culinary arts strongly preferred or similar experience
Management experience (1-2yrs)
Catering experience is a plus
Food handler card or certificate required (or must obtain within 30 days of hire)
Understanding of IT tools (Scheduling software, Microsoft Excel/Word)
Organizational and time management skills