Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $34,700.00 - $55,700.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Paid Time Off
company holidays
401k plan
Job Description
This job opening is for a Kitchen Manager position within the Food & Beverage Operations department, reporting directly to the Concourse Manager or General Manager. The establishment is a restaurant environment that prioritizes best-in-class standards and operational excellence in kitchen management. The Kitchen Manager plays a crucial role in directing all kitchen operations, ensuring the highest standards of food quality and safety are maintained consistently. They are responsible for managing and optimizing inventory systems and cost controls to drive profitability while upholding superior food standards. This leadership role involves overseeing the kitchen team, enhancing performance standards, and fostering a culture... Show More
Job Requirements
- Minimum of high school diploma or equivalent
- at least 5 years of relevant experience in kitchen management or sous chef role
- strong leadership and communication skills
- knowledge of food safety and sanitation practices
- ability to manage inventory and control costs
- capacity to lead and develop a kitchen team
- physical ability to meet the demands of the job including lifting up to 35 pounds
- willingness to work flexible hours including busy periods
Job Qualifications
- Culinary studies preferred
- minimum of high school diploma or its equivalent
- at least 5 years experience as kitchen manager or sous chef in the restaurant industry preferably in dining
- general knowledge of commercial kitchen operations
- leadership skills with proven ability to build relationships with guests, vendors, and associates
- proven track record in maintaining strong cost controls and quality standards
- ability to provide training to staff
Job Duties
- Ensure excellent food quality by enforcing high preparation standards that meet brand requirements and exceed customer expectations
- Lead kitchen staff to perform consistently at peak efficiency during all shifts
- Maintain strict adherence to standardized recipes and portion controls to ensure food consistency and quality
- Manage equipment maintenance program to ensure optimal operation and food safety compliance
- Implement quality checks throughout food production to deliver exceptional dining experiences
- Work with restaurant leadership to develop menus, set portion standards, and create detailed recipe documentation
- Oversee purchasing and receiving processes to ensure all products meet specifications while controlling inventory costs
- Control food costs through effective inventory management, production planning, and waste reduction
- Maintain sanitation standards that exceed health department requirements
- Manage inventory levels using sales forecasts to ensure product freshness while minimizing waste
- Direct kitchen team through clear expectations, effective delegation, and accountability measures
- Develop and implement comprehensive training for new kitchen employees
- Apply fair and consistent performance management to address issues promptly while developing talent
- Train all kitchen staff on safe equipment operation to prevent injuries and maintain productivity
- Ensure all kitchen personnel are properly trained in food safety and sanitation practices
- Establish cleaning schedules for all kitchen areas with clear staff accountability
- Monitor and document food temperatures throughout storage and preparation processes
- Assist in various kitchen positions as needed to maintain service excellence during busy periods
- Ensure kitchen operations support excellent service delivery to guests
- Implement preventative maintenance for all kitchen equipment to avoid service disruptions
- Other duties as assigned by supervisor
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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