Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Our company is a well-established dining establishment dedicated to providing exceptional culinary experiences and upholding the highest standards of food quality, preparation, and kitchen operations. We pride ourselves on creating an environment that fosters teamwork, efficiency, and excellence in all aspects of food service. As a reputable restaurant operation, we emphasize not only the quality of our cuisine but also the seamless coordination of kitchen activities, ensuring that every guest enjoys a superior dining experience. We are currently seeking a highly motivated and experienced Head of House (HOH) Kitchen Manager to join our dynamic team. This role is pivotal in managing all kitchen operations, maintaining food quality and safety standards, and leading a skilled kitchen team under a fast-paced, high-volume setting.
The Head of House Kitchen Manager will uphold OPH standards of food preparation, focusing on quality, timing, and coordination while managing operations from both inside the kitchen and the expo area. This position involves overseeing the entire opening and closing processes, organizing prep schedules, and assigning kitchen stations to enhance efficiency. The manager will be responsible for accurate inventory management and ordering, including food supplies, paper goods, chemical goods, kitchen wares, and uniforms, ensuring appropriate stock levels based on usage and purchasing cycles. Budgeting duties also include managing food cost actuals against budget on a weekly basis and conducting p-mix studies, theoretical food cost analysis, and recipe cost evaluations.
This role requires significant leadership, including recruiting, hiring, and scheduling hourly kitchen staff such as grill chefs, prep cooks, and dishroom workers within defined budget limits. The manager will monitor daily labor expenses to align with sales and budget parameters. Facility maintenance and equipment repairs fall under this role's responsibilities, including recommending purchases and preventive maintenance to support kitchen operations. Maintaining high standards of safety and sanitation is critical, necessitating daily line checks, safety meetings, and documentation. Strong communication practices are essential, with the Head of House Manager leading periodic team meetings, pre-shift huddles, and fostering professional communication with front-of-house staff.
Training and development are key components of this role. The Head of House Kitchen Manager will implement detailed development plans, training programs, and coaching sessions to nurture the growth of all kitchen associates. Discipline and recognition are handled appropriately to maintain a motivated, well-functioning team. Collaboration with the management team—including the General Manager, Front of House Manager, Assistant General Manager, and others—is required to coordinate operations through weekly meetings and management logs. Additional responsibilities include assisting with catering events and large banquets, introducing chef specials in coordination with the General Manager, and supporting the training of management in training (MIT) staff by leading refresher courses.
The Head of House Kitchen Manager will uphold OPH standards of food preparation, focusing on quality, timing, and coordination while managing operations from both inside the kitchen and the expo area. This position involves overseeing the entire opening and closing processes, organizing prep schedules, and assigning kitchen stations to enhance efficiency. The manager will be responsible for accurate inventory management and ordering, including food supplies, paper goods, chemical goods, kitchen wares, and uniforms, ensuring appropriate stock levels based on usage and purchasing cycles. Budgeting duties also include managing food cost actuals against budget on a weekly basis and conducting p-mix studies, theoretical food cost analysis, and recipe cost evaluations.
This role requires significant leadership, including recruiting, hiring, and scheduling hourly kitchen staff such as grill chefs, prep cooks, and dishroom workers within defined budget limits. The manager will monitor daily labor expenses to align with sales and budget parameters. Facility maintenance and equipment repairs fall under this role's responsibilities, including recommending purchases and preventive maintenance to support kitchen operations. Maintaining high standards of safety and sanitation is critical, necessitating daily line checks, safety meetings, and documentation. Strong communication practices are essential, with the Head of House Manager leading periodic team meetings, pre-shift huddles, and fostering professional communication with front-of-house staff.
Training and development are key components of this role. The Head of House Kitchen Manager will implement detailed development plans, training programs, and coaching sessions to nurture the growth of all kitchen associates. Discipline and recognition are handled appropriately to maintain a motivated, well-functioning team. Collaboration with the management team—including the General Manager, Front of House Manager, Assistant General Manager, and others—is required to coordinate operations through weekly meetings and management logs. Additional responsibilities include assisting with catering events and large banquets, introducing chef specials in coordination with the General Manager, and supporting the training of management in training (MIT) staff by leading refresher courses.
Job Requirements
- 5 years line kitchen experience
- 2 years managerial experience
- Ability to lead a team in high volume setting
- Ability to order and maintain proper food cost percentage
- Excellent communication skills
- Strong organizational skills
- Ability to manage multiple tasks simultaneously
Job Qualifications
- 5 years line kitchen experience
- 2 years managerial experience
- Ability to lead a team in high volume setting
- Strong leadership and communication skills
- Experience in inventory management and cost control
- Knowledge of safety and sanitation standards
- Training and development expertise
- Proficiency in scheduling and labor management
- Skilled in managing catering and banquet operations
Job Duties
- Uphold OPH standards of food preparation including quality, timing and coordination
- Manage from inside kitchen and from expo
- Ensure proper execution of opening and closing, prep schedule, kitchen station assignments and daily side duties
- Complete accurate inventories and ordering including food, paper goods, chemical goods, kitchen small wares, towels and uniforms
- Manage food cost actuals to budget weekly and conduct cost studies
- Advertise, interview, hire and schedule all HOH associates within budget
- Manage hourly labor based on sales and budget parameters
- Manage repair and maintenance on building and equipment related to HOH
- Manage safety and sanitation including line checks, safety meetings and reports
- Facilitate effective communication within team and with FOH including meetings and pre-shift huddles
- Manage training and development of all HOH associates and handle discipline
- Coordinate management responsibilities with management team
- Assist in planning and execution of catering and large banquets
- Introduce Chef’s specials in coordination with GM
- Assist in training MIT and executing refresher courses for other managers
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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