You're Viewing 1 Of 95,000+ Jobs On OysterLink
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $31,000.00 - $49,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Job Description
Our client is a reputable restaurant known for delivering an exceptional dining experience through quality cuisine and outstanding service. Specializing in a diverse menu and committed to excellence, this establishment prides itself on fostering a collaborative environment where culinary creativity and operational efficiency come together. They emphasize high standards in food preparation, customer satisfaction, and workplace safety, positioning themselves as a leader in the competitive hospitality industry.
The position of Kitchen Manager is a critical leadership role within this restaurant, responsible for overseeing all kitchen operations. This role involves managing kitchen staff, controlling inventory, ensuring compliance with safety and health... Show More
The position of Kitchen Manager is a critical leadership role within this restaurant, responsible for overseeing all kitchen operations. This role involves managing kitchen staff, controlling inventory, ensuring compliance with safety and health... Show More
Job Requirements
- 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 all restaurant equipment including 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
- Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback
- Ensure compliance with sanitation and safety regulations
- Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
- Maintain relationships with vendors and suppliers
- General understanding of budgets and how to analyze sales data to meet revenue goals while controlling costs
- Ability to stand or walk continuously
- Ability to communicate with other line positions
- Ability to work at tables or stoves approximately 36 inches high
- Ability to reach, bend, stoop, and wipe
- Ability to perform under pressure while maintaining quality and speed standards
- Ability to lift and carry items up to 50 pounds
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 all restaurant equipment including 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
- Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback
- Ensure compliance with sanitation and safety regulations
- Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
- Maintain relationships with vendors and suppliers
- General understanding of budgets and how to analyze sales data to meet revenue goals while controlling costs
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 restaurant manager of quality problems
- Interview, hire, evaluate, reward and discipline or 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
- 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
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Don't Stop At One Job - There's More
Create a free profile
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
More Jobs Like This: