Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Paid holidays
Job Description
Our company is a distinguished restaurant known for its commitment to culinary excellence and outstanding customer service in a dynamic dining environment. Renowned for offering a diverse menu that caters to a variety of tastes, our establishment places great emphasis on delivering high-quality meals, maintaining impeccable standards of cleanliness, safety, and operational efficiency in the kitchen. As a reputable player in the hospitality industry, we strive to create a welcoming atmosphere that not only satisfies customers but also fosters a cohesive, motivated team of professionals dedicated to continuous growth and superior performance. Our restaurant has cultivated a strong reputation for its emphasis on innovation, consistency, and maintaining rigorous compliance with health and safety regulations, making it a preferred destination for food enthusiasts and a respected employer in the culinary sector.
The role of the Kitchen Manager within our restaurant is integral to the overall success and seamless operation of our kitchen team. The Kitchen Manager is entrusted with overseeing entire kitchen operations, providing leadership, and guiding kitchen staff to prepare food that meets exceptional quality and accuracy standards. This position calls for a hands-on leader who can effectively manage food inventory, order supplies in a timely manner to prevent shortages or overages, and ensure strict adherence to health and safety regulations. The Kitchen Manager will play a pivotal role in supervising daily kitchen functions including scheduling staff in alignment with business forecasts and budgets, controlling food costs through diligent monitoring and waste control, and maintaining safety and cleanliness throughout all kitchen processes.
From performing daily line checks on food quality and temperature to managing staffing by conducting interviews, hires, evaluations, and disciplinary actions, the Kitchen Manager serves as a key figure in driving operational excellence. This role requires a person who is deeply knowledgeable about food production principles, adept at training and mentoring team members to foster a productive work environment, and capable of supporting revenue growth through thoughtful cost management and efficiency improvements. Additionally, the Kitchen Manager must ensure compliance with federal and local food safety standards including ServSafe Alcohol, Food, OSHA, and HACCP standards.
This leadership role also involves direct vendor and supplier relationship management to guarantee timely and cost-effective procurement of kitchen supplies and equipment. The Kitchen Manager assists the General Manager in financial oversight tasks such as handling cash deposits, petty cash, and maintaining accurate sales records. Physical stamina is essential due to the demands of the kitchen environment which includes standing and walking for prolonged periods, communication across kitchen stations, and physically lifting and moving products weighing up to 50 pounds.
In sum, the Kitchen Manager is essential to the restaurant’s ability to consistently deliver high-quality dining experiences, drive business success, and maintain a safe, clean, and motivating workplace for all kitchen employees. This full-time role is perfect for an experienced culinary professional seeking to leverage leadership skills within a fast-paced, customer-focused restaurant setting.
The role of the Kitchen Manager within our restaurant is integral to the overall success and seamless operation of our kitchen team. The Kitchen Manager is entrusted with overseeing entire kitchen operations, providing leadership, and guiding kitchen staff to prepare food that meets exceptional quality and accuracy standards. This position calls for a hands-on leader who can effectively manage food inventory, order supplies in a timely manner to prevent shortages or overages, and ensure strict adherence to health and safety regulations. The Kitchen Manager will play a pivotal role in supervising daily kitchen functions including scheduling staff in alignment with business forecasts and budgets, controlling food costs through diligent monitoring and waste control, and maintaining safety and cleanliness throughout all kitchen processes.
From performing daily line checks on food quality and temperature to managing staffing by conducting interviews, hires, evaluations, and disciplinary actions, the Kitchen Manager serves as a key figure in driving operational excellence. This role requires a person who is deeply knowledgeable about food production principles, adept at training and mentoring team members to foster a productive work environment, and capable of supporting revenue growth through thoughtful cost management and efficiency improvements. Additionally, the Kitchen Manager must ensure compliance with federal and local food safety standards including ServSafe Alcohol, Food, OSHA, and HACCP standards.
This leadership role also involves direct vendor and supplier relationship management to guarantee timely and cost-effective procurement of kitchen supplies and equipment. The Kitchen Manager assists the General Manager in financial oversight tasks such as handling cash deposits, petty cash, and maintaining accurate sales records. Physical stamina is essential due to the demands of the kitchen environment which includes standing and walking for prolonged periods, communication across kitchen stations, and physically lifting and moving products weighing up to 50 pounds.
In sum, the Kitchen Manager is essential to the restaurant’s ability to consistently deliver high-quality dining experiences, drive business success, and maintain a safe, clean, and motivating workplace for all kitchen employees. This full-time role is perfect for an experienced culinary professional seeking to leverage leadership skills within a fast-paced, customer-focused restaurant setting.
Job Requirements
- Culinary education preferred
- Minimum two years restaurant experience
- Minimum one year restaurant management experience preferred
- Knowledge of sales figures and food costs
- Familiarity with kitchen equipment including knives, slicers, mixers, salamanders, stoves, ovens, Hobart, and broilers
- Strong communication skills
- Organizational and detail oriented abilities
- Problem solving skills
- Ability to work independently
- Customer service skills
- Ability to train, motivate, and mentor team members
- Knowledge of sanitation and safety regulations
- Compliance with ServSafe Alcohol, Food, OSHA, and HACCP
- Vendor relationship management skills
- Understanding of budgets and sales analysis
- Ability to handle cash and banking procedures
Job Qualifications
- Culinary education preferred
- Minimum of two years restaurant experience required
- Minimum of one year restaurant management experience preferred
- Working knowledge of sales figures and food costs
- Working knowledge of restaurant equipment including knives, slicers, mixers, salamanders, stoves, ovens, Hobart equipment, and broilers
- Strong communication skills with guests, subordinates, and management
- Organized and detail oriented
- Ability to problem solve and work independently
- Ability to deliver superior service and maximize customer satisfaction
- Experience training, motivating, and mentoring team members by providing guidance, coaching, and performance feedback
- Understanding of sanitation and safety regulations
- Knowledge of ServSafe Alcohol, Food, OSHA, and HACCP standards
- Ability to maintain vendor and supplier relationships
- Basic understanding of budgets and sales data analysis to meet revenue goals and control costs
- Ability to assist with cash handling and deposit procedures
Job Duties
- Perform line checks with management team daily to check food plating and temperature
- Monitor products received and report quality problems to management team and restaurant manager
- Interview, hire, evaluate, reward, and discipline or discharge kitchen personnel as needed
- Schedule kitchen employees based on business forecasts and budget on a weekly basis
- Control food cost by establishing purchasing specifications, managing storeroom requisitions, enforcing product storage requirements, standardizing recipes, and implementing waste control procedures
- Meet all health department standards for safe food handling
- Monitor weekly food cost using inventory tracking reports including actual vs. theoretical cost, cost of goods sold, product on hand, and profit and loss
- Prepare food according to procedures, standards, and customer specifications within time guidelines
- Operate kitchen equipment safely according to position and OSHA regulations
- Maintain proper food storage, receiving, stocking, and rotation as per par levels
- Supervise food preparation and cooking
- Store food products in compliance with safety practices
- Order food supplies and kitchen equipment as needed
- Establish and delegate daily work duties in each kitchen area
- Train and monitor kitchen employees on food production principles and practices
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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