Kitchen Manager

Noblesville, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

training programs

performance bonuses

Job Description

This job opening is for the position of Kitchen Manager within a dynamic restaurant environment that prioritizes quality, efficiency, and safety in all kitchen operations. A restaurant this dedicated to excellence upholds standards in food preparation, presentation, and customer satisfaction, aiming to create an exceptional dining experience for every guest. The company values leadership, team collaboration, and operational excellence, placing equal emphasis on staff development, regulatory compliance, and financial performance. Through effective kitchen management, the establishment aims to sustain revenue growth and foster a supportive workplace that stimulates productivity and talent retention.

The role of the Kitchen Manager is pivotal in ensuring the smooth operation of the kitchen by overseeing all aspects from inventory control and staff management to food safety compliance and quality assurance. This position demands a proactive leader with culinary knowledge and operational skills to enforce standards related to food preparation and sanitation while managing costs and boosting team performance. The successful candidate will coordinate food ordering, monitor food costs using inventory systems, and maintain food storage and rotation procedures to meet health department standards. They will work closely with other management members to conduct daily line checks and address quality issues promptly.

Moreover, the Kitchen Manager will play a crucial role in recruiting, training, scheduling, motivating, and evaluating kitchen personnel, creating an environment where employees feel valued and supported. The position also involves administrative responsibilities such as assisting with cash handling processes, vendor relations, and analyzing sales data to optimize profitability. Physical stamina for standing, walking, lifting, and working under pressure in a fast-paced kitchen setting is essential. Familiarity with ServSafe Alcohol, Food, OSHA, and HACCP standards is required to ensure a safe and compliant workplace.

Overall, this role offers a challenging yet rewarding opportunity for a culinary professional with restaurant management experience to advance their career by leading a passionate kitchen team committed to excellence in food service and operational success. Employment type and salary details are to be discussed during the recruitment process, offering competitive compensation aligned with industry standards. This position will suit candidates who have a strong understanding of kitchen operations, are organized and detail-oriented, and enjoy working interactively with both staff and guests to maximize satisfaction and operational efficiency.

Job Requirements

culinary education preferred
minimum of 2 year restaurant experience required
minimum of 1 year restaurant management experience preferred
working knowledge of sales figures and food costs
working knowledge of all restaurant equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler
ability to work and communicate well with guests, subordinates, and management
organized and detail oriented
ability to problem solve and work independently

Job Qualifications

culinary education preferred
minimum of 2 year restaurant experience required
minimum of 1 year restaurant management experience preferred
working knowledge of sales figures and food costs
working knowledge of all restaurant equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler
ability to work and communicate well with guests, subordinates, and management
organized and detail oriented
ability to problem solve and work independently
deliver superior service and maximize customer satisfaction
continuously touching tables and getting to know guests
train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development
ensure compliance with sanitation and safety regulations
adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
safeguarding their team members and facility by ensuring all Safety & Security Policies are adhered to
maintain relationships with vendors/suppliers to ensure timely and cost-effective deliveries
have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor
assist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log

Job Duties

perform line checks with management team on a daily basis to check food plating and temperature
monitor products received and inform management team and RM of quality problems
interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate
schedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis
control food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures
meet all health department standards for safe food handling
monitor weekly food cost using the inventory tracking system reports (i.e. actual vs. theoretical, COGS, product on hand, P&L, etc.)
prepare food according to procedures and standards within time guidelines and customer specifications
operate equipment safely determined by position and OSHA regulations
maintain food storage, receiving, stocking, rotating as par levels dictate
supervise food prep and cooking
store food products in compliance with safety practices (e.g. in refrigerators)
order food supplies and kitchen equipment, as needed
establish and delegate work duties in each kitchen area daily
train and monitor kitchen employees in food production principles and practices