Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and development opportunities
Meal Allowances
Job Description
This job opening is for a Kitchen Manager position within a dynamic and fast-paced restaurant environment. The hiring establishment is a reputable restaurant that prides itself on delivering exceptional culinary experiences to its customers. Known for its commitment to quality, cleanliness, and customer satisfaction, the restaurant offers a vibrant work atmosphere where teamwork, innovation, and culinary excellence are highly valued. The kitchen team plays a crucial role in the restaurant's success, as they ensure that all meals are prepared to the highest standards, adhering to the establishment's recipes and portion controls, while maintaining a clean and safe working environment.
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Job Requirements
- high school diploma or equivalent
- previous experience in a kitchen management role
- strong leadership and interpersonal skills
- knowledge of food safety and sanitation regulations
- ability to manage inventory and control food costs
- proficiency in relevant software and technology
- excellent organizational skills
- physical ability to work in a fast-paced kitchen environment
Job Qualifications
- high school diploma or equivalent
- proven experience as a kitchen manager or relevant role
- knowledge of cooking methods, kitchen equipment, and best practices
- strong leadership skills and ability to manage staff
- excellent communication and organizational skills
- ability to work under pressure and meet deadlines
- familiarity with food safety regulations and sanitation standards
- experience with inventory management and cost control
- proficiency with kitchen management software and point-of-sale systems
Job Duties
- promote, work, and act in a manner consistent with the mission of the restaurant
- monitor sanitation practices to ensure that employees follow standards and regulations
- responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
- check the quality of raw or cooked food products to ensure that standards are met
- check and maintain proper food holding and refrigeration temperature control points
- estimate amounts and costs of required supplies, such as food and ingredients
- control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
- instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items
- supervise or coordinate activities of cooks or workers engaged in food preparation
- ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
- schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- inspect supplies, equipment, or work areas to ensure conformance to established standards
- order or requisition food, equipment, or other supplies needed to ensure efficient operation
- ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition
- ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures
- determine production schedules and staff requirements necessary to ensure timely delivery of services
- check the quantity and quality of received products
- determine how food should be presented and create decorative food displays
- plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants
- coordinate planning, budgeting, or purchasing for all the food operations
- analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- prepare and cook foods of all types, either on a regular basis or for special guests or functions
- meet with sales representatives to negotiate prices or order supplies
- make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate
- oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
- oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures
- provide orientation of company and department rules, policies and procedures to new kitchen employees
- oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials
- collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests
- demonstrate new cooking techniques or equipment to staff
- ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
- meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets
- prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
- attend all scheduled employee meetings and offers suggestions for improvement
- coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant
- fill-in for fellow employees where needed to ensure guest service standards and efficient operations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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