Kitchen Manager

Fort Myers, FL, 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 programs

flexible scheduling

Job Description

Our client is a well-established restaurant known for high-quality cuisine and exceptional customer service. With a focus on delivering an outstanding dining experience, the restaurant is committed to maintaining high standards of food preparation, safety, and cleanliness. As a key part of its operations, the restaurant prides itself on fostering a collaborative and supportive work environment where team members are motivated to grow and excel in their roles. The establishment is dedicated to not only providing excellent meals to its guests but also ensuring operational efficiency and strong financial performance through careful management practices. The restaurant operates with a strong ethos of quality control, inventory management, and regulatory compliance to maintain its reputation in the competitive food service industry.

The Kitchen Manager role is an essential leadership position within the restaurant. This individual is responsible for overseeing all kitchen operations to ensure the highest quality and accuracy in food preparation. The role includes managing kitchen staff, controlling inventory, ordering supplies, and maintaining compliance with health and safety regulations. The Kitchen Manager drives operational success by scheduling employees in alignment with business needs and budget forecasts, conducting line checks to monitor food presentation and temperature, and enforcing strict food safety standards according to ServSafe, OSHA, and HACCP guidelines. This position plays a vital role in managing food costs through standardizing recipes, waste control procedures, and leveraging inventory tracking systems to monitor cost of goods sold, product on hand, and overall financial metrics.

Beyond operational tasks, the Kitchen Manager also leads the team by training, motivating, and mentoring staff to create a productive and positive work environment. The role requires outstanding communication skills to engage effectively with guests, kitchen employees, and management. This manager ensures that the kitchen operates smoothly while maintaining cleanliness, safety, and regulatory compliance. Additionally, the Kitchen Manager assists the General Manager in cash handling duties and banking processes, highlighting the trust and responsibility delegated to this position. This role is perfect for a culinary professional with experience in restaurant management and a passion for food quality and team leadership in a fast-paced environment. The position demands physical stamina and the ability to work under pressure while maintaining the highest standards of food quality and customer satisfaction.

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 restaurant equipment such as knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler
Ability to communicate well with guests, subordinates, and management
Organizational and detail orientation skills
Ability to problem solve and work independently
Knowledge of sanitation and safety regulations
Familiarity with ServSafe Alcohol, Food, OSHA, and HACCP standards
Ability to maintain relationships with vendors and suppliers
Basic understanding of budgeting and sales data analysis
Ability to assist in cash handling and financial record keeping

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 but not limited to 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 to foster a positive work environment and promote employee development
Ensure compliance with sanitation and safety regulations
Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
Maintain relationships with vendors and suppliers to ensure timely and cost-effective deliveries
Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor
Assist General Manager in overseeing the proper handling of cash including accurate daily sales reports, petty cash, and making bank deposits and logging all deposits using the cash deposit log

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 regional 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 including actual vs. theoretical, cost of goods sold, product on hand, profit and loss
Prepare food according to procedures and standards within time guidelines and customer specifications
Operate equipment safely as determined by position and OSHA regulations
Maintain food storage, receiving, stocking, rotating as par levels dictate
Supervise food preparation and cooking
Store food products in compliance with safety practices such as proper refrigeration
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