Kitchen Manager

Hoover, AL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $33,200.00 - $53,200.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Uniform allowance

Employee Meals

Job Description

Our client is a well-established and reputable restaurant known for delivering exceptional dining experiences with a strong focus on quality, consistency, and customer satisfaction. This dynamic establishment prides itself on a welcoming atmosphere paired with culinary excellence, making it a popular destination for guests seeking memorable meals. With a commitment to maintaining high standards in food preparation, presentation, and service, the restaurant fosters an environment of teamwork and professional growth. The team values innovation in menu development, attention to detail, and upholding stringent sanitation and safety protocols across all kitchen operations.\n\nWe are seeking a dedicated and experienced Kitchen Manager to oversee all kitchen functions. This position entails comprehensive responsibilities that include food purchasing, preparation, and maintaining quality standards in every aspect of kitchen operations. The ideal candidate will supervise sanitation and cleanliness, ensuring adherence to health regulations and company policies. This leadership role will also involve training kitchen employees in cooking methods, plate presentation, portion control, and cost management to uphold the restaurant's reputation for excellence. The Kitchen Manager will work closely with restaurant managers to plan menus, price items competitively, and develop standard recipe cards. Additionally, this position demands excellent organizational skills for managing paperwork, reports, schedules, and equipment maintenance programs. The Kitchen Manager is a key player in controlling food costs and waste, scheduling labor to meet business needs efficiently, and ensuring compliance with personnel policies through fair and consistent corrective actions. Safety training and rigorous oversight are essential to create a secure and sanitary work environment. This role requires a strong leader passionate about culinary arts, quality service, and team development, making it an excellent career opportunity in the restaurant industry.

Job Requirements

Be 21 years of age
Have a minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
Have at least 6 months experience in a similar capacity
Communicate clearly with managers, kitchen and dining room personnel, and guests
Be physically capable of reaching, bending, stooping and frequently lifting up to 50 pounds
Be able to work in a standing position for long periods of time up to 9 hours

Job Qualifications

Be 21 years of age
A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
At least 6 months experience in a similar capacity
Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests
Be able to reach, bend, stoop and frequently lift up to 50 pounds
Be able to work in a standing position for long periods of time (up to 9 hours)

Job Duties

Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees
Fill in where needed to ensure guest service standards and efficient operations
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
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
Work with restaurant managers to plan and price menu items
establish portion sizes and prepare standard recipe cards for all new menu items
Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures
Oversee the training of the kitchen personnel in the safe operation of all kitchen equipment and utensils
Responsible for training kitchen personnel in cleanliness and sanitation process
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
Check and maintain proper food holding and refrigeration temperature control points
Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials