Job Overview
Compensation
Type:
Salary
Rate:
Range $72,200.00 - $99,400.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Meal Allowances
Job Description
Our company is a reputable and dynamic restaurant committed to delivering exceptional culinary experiences to our guests. With a focus on quality, innovation, and customer satisfaction, we strive to maintain high standards in every aspect of our food service operations. We take pride in our team-oriented environment where creativity and professionalism flourish, and every employee plays a crucial role in our success. As a growing establishment, we are dedicated to providing a supportive workplace that fosters skill development and career advancement for all team members.
We are currently seeking a highly skilled and motivated Kitchen Manager to oversee our kitch... Show More
We are currently seeking a highly skilled and motivated Kitchen Manager to oversee our kitch... Show More
Job Requirements
- high school diploma or equivalent
- minimum of 3 years experience in kitchen management or related culinary positions
- familiarity with menu planning and cost control
- ability to work under pressure in a fast-paced environment
- excellent communication and interpersonal skills
- flexible schedule including availability on weekends and holidays
- physical stamina for prolonged standing and carrying heavy items
Job Qualifications
- proven experience as a kitchen manager or similar role
- strong knowledge of food preparation methods and kitchen standards
- ability to manage and lead a team effectively
- excellent organizational and multitasking skills
- good understanding of budgeting and inventory management
- knowledge of food safety and sanitation regulations
- culinary degree or relevant certification preferred
Job Duties
- plans or participates in planning menus and utilization of food surpluses and leftovers taking into account probable number of guests marketing conditions popularity of various dishes and recency of menu
- estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
- reviews menus analyzes recipes determines food labor and overhead costs and assigns prices to menu items
- directs food apportionment policy to control costs
- supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production
- observes methods of food preparation and cooking sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner
- tests cooked foods by tasting and smelling them
- devises special dishes and develops recipes
- familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices
- establishes and enforces nutrition and sanitation standards for restaurant
- achieves budget goals given for weekly food and labor costs as directed from corporate office
- attends required trainings and meetings
- delivers an exceptional experience through outstanding hospitality and food service to the guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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