Kitchen manager
A kitchen manager is responsible for overseeing the daily operations of the kitchen in our restaurant. Their role ensures that food quality, kitchen safety, and sanitation standards are maintained while also managing kitchen staff and resources effectively. Below is a detailed job description for a kitchen manager:
Job Title: Kitchen Manager
Job Summary:
The Kitchen Manager is responsible for the overall operations of the kitchen, including staff management, inventory control, food quality assurance, and compliance with health and safety regulations. This role requires strong leadership, organizational, and culinary skills to ensure the efficient and effective operation of the kitchen.
Key Responsibilities:
1. Staff Management:
- Recruit, train, and supervise kitchen & foh staff.
- Schedule staff shifts and manage attendance.
- Conduct performance evaluations and provide feedback.
- Resolve staff conflicts and promote a positive working environment.
2. Inventory and Budget Management:
- Manage inventory, order supplies, and maintain stock levels.
- Monitor food costs and control waste.
- Prepare and manage kitchen budgets.
- Ensure proper storage and labeling of food items.
3. Food Quality and Safety:
- Ensure all food is prepared to the highest standards of quality and taste.
- Develop and update menu items in collaboration with chefs.
- Maintain compliance with all health and safety regulations.
- Implement and monitor food safety procedures (HACCP, etc.).
4. Operational Efficiency:
- Oversee kitchen operations to ensure efficiency and timeliness.
- Maintain all kitchen equipment and arrange repairs as needed.
- Develop and implement standard operating procedures.
5. Customer Service:
- Address customer complaints and feedback regarding food quality.
- Collaborate with front-of-house staff to ensure smooth service delivery.
Required Skills and Qualifications:
- Proven experience as a Kitchen Manager, Head Chef, or in a similar role.
- Strong knowledge of cooking techniques, food safety standards, and kitchen equipment.
- Excellent leadership and communication skills.
- Ability to manage a budget and perform cost control.
- Strong organizational skills and attention to detail.
- Ability to work in a fast-paced environment.
- Culinary school diploma or degree in restaurant management is preferred.
Working Conditions:
- Variable hours, including weekends, holidays, and evenings.
- Ability to stand for long periods and lift heavy objects.
- Working in a hot, fast-paced environment.
Salary and Benefits:
- Competitive Hourly based pay with tip.
- Opportunities for professional development