Kitchen Manager

Reno, NV, 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 and Development

Job Description

Twin Peaks is a renowned restaurant brand known for its unique combination of an inviting atmosphere and high-quality food offerings. Located at 4905 S. Virginia St, Reno, NV, Twin Peaks is a prominent dining establishment serving a wide range of guests in the Reno area. The restaurant prides itself on delivering exceptional culinary experiences, emphasizing consistent quality, fresh ingredients, and friendly service. Twin Peaks operates within the hospitality industry, specifically as a full-service restaurant, and is dedicated to upholding high standards in food preparation, kitchen management, and guest satisfaction.

The role in question is for a Kitchen Manager who will be directly responsible for overseeing all kitchen functions including food purchasing, preparation, and maintaining quality standards. This position plays a critical leadership role in the restaurant’s operations, ensuring smooth kitchen workflows while maintaining strict sanitation and cleanliness standards. The Kitchen Manager will train employees in cooking methods, portion control, plate presentation, and overall kitchen safety. Working closely with restaurant managers, this position will also assist in menu planning and pricing. It requires strong organizational skills to manage paperwork, schedules, and employee performance appraisals. A strong focus will be placed on cost control, inventory management, and ensuring that all food preparation adheres to the restaurant’s recipes and service quality standards.

This role demands a candidate who is capable of handling multiple operational duties including hiring and terminating kitchen personnel, scheduling labor to meet business demands, and enforcing company policies consistently. The Kitchen Manager also fosters a positive and efficient kitchen environment by providing orientation, safety training, and sanitation education to all kitchen staff members. Maintaining equipment cleanliness and functionality is also an essential part of this role, which ensures the restaurant meets health and safety regulations. Overall, this is an excellent opportunity for a motivated individual with kitchen management experience to join a reputable and growing restaurant brand that values quality, teamwork, and customer satisfaction.

Job Requirements

Minimum of 2 to 5 years experience in kitchen roles including food preparation, line cooking, fry cooking, and expediter
Minimum 6 months experience in a similar management position
Clear communication skills with kitchen and dining room staff and guests
Physical ability to reach, bend, stoop, and lift up to 50 pounds frequently
Ability to stand for up to 9 hours during shifts

Job Qualifications

A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cooking, fry cooking, 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 restaurants recipes, portioning, cooking, and serving standards
Make employment and termination decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate
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 restaurants 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 that deliveries are performed in accordance with the restaurants 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 kitchen personnel in the safe operation of all kitchen equipment and utensils
Responsible for training kitchen personnel in cleanliness and sanitation practices
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 per training program, lifting and carrying objects and handling hazardous materials