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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $25.00 - $26.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Night Shifts
Benefits
flexible scheduling
discounts
CO sick time
Employee assistance program
Medical insurance
Dental Insurance
Vision Insurance
Job Description
Our establishment is a professional kitchen environment focused on delivering high-quality culinary experiences through efficient back-of-house operations. We are dedicated to maintaining rigorous food safety standards, optimizing inventory management, and fostering a well-coordinated kitchen team. This is a service-oriented company operating in the dynamic restaurant industry, committed to excellence in food preparation and hospitality. We offer a competitive wage of $25.00 to $26.00 per hour, with flexible scheduling options that accommodate 8-, 10-, or 12-hour shifts including nights and weekends. The role we are seeking to fill is that of a Kitchen Manager, a critical leadership position responsible for overseeing... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 2 years of experience in kitchen management or as a head chef in a restaurant
- Proven leadership and supervisory abilities
- Knowledge of food safety regulations
- Ability to use restaurant management software and inventory control systems
- Capable of working flexible shifts including evenings, nights, weekends
- Ability to perform physical tasks such as standing for long periods
- Strong communication and organizational skills
Job Qualifications
- Verbal communication
- Energy level
- Dependability
- Productivity
- Customer service
- Attendance
- Confidentiality
- Emotional control
- Flexibility
- Able to work in a standing position for long periods of time
- 2 years of experience as a kitchen manager, head chef, or similar role in a restaurant
- Strong leadership, communication, and team management skills
- Deep understanding of food safety regulations like HACCP and ServeSafe and culinary techniques
- Experience with restaurant management software and inventory systems
Job Duties
- Responsible for the supervision of all kitchen personnel and preparation of all food
- Supervises, coordinates, and participates in activities of cooks and other kitchen personnel
- Responsible for all food and budgeting
- Directs the activities of the kitchen in accordance with specifications and procedures
- Plans and schedules daily food production in relation to anticipated demand
- Ensures food quality, portion control, and production cost control
- Trains all kitchen personnel
- Controls food inventory, maintenance of kitchen equipment, sanitation and housekeeping
- Plans meals by analyzing recipes
- Prepares ingredients by following recipes, slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients
- Completes meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients
- Presents meals by placing and arranging hot and cold elements using plates, dishes, bowls, and baskets
- Controls costs by adhering to recipes and preparation standards
- Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes
- Maintains supplies inventory by checking stock, anticipating needs, placing and expediting orders, verifying receipt
- Keeps equipment operating by following operating instructions, troubleshooting breakdowns, performing preventive and cleaning maintenance, calling for repairs
- Updates job knowledge by participating in educational opportunities, reading professional publications, maintaining personal networks, participating in professional organizations
- Accomplishes organization goals by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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