Kitchen Manager

Fort Wayne, IN, 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

meal discounts

Job Description

Our hiring establishment is a renowned restaurant committed to delivering exceptional dining experiences through excellence in food quality, service, and hospitality. As a local favorite and a respected presence in the culinary industry, we pride ourselves on maintaining high standards of kitchen operations and fostering a positive, productive work environment. The restaurant is known for its dedication to culinary craftsmanship and customer satisfaction, combining innovation with traditional techniques to create memorable meals for its patrons. Our team values leadership, teamwork, and continuous improvement to ensure the best possible service and a rewarding workplace for all employees. We offer a position as a Kitchen Manager, a pivotal role within the restaurant's operational hierarchy. This is a full-time employment opportunity that involves competitive compensation based on experience and qualifications.

The Kitchen Manager will oversee the entire kitchen operation, providing leadership and guidance to ensure food is prepared flawlessly and meets quality standards consistently. This role requires managing kitchen staff effectively, coordinating food orders, controlling inventory, and ensuring compliance with health and safety regulations. The Kitchen Manager will also lead efforts to control costs, reduce waste, and maximize revenue, driving overall kitchen efficiency and profitability. This position demands strong organizational skills, attention to detail, and the ability to motivate and develop a team. The Kitchen Manager is also responsible for maintaining a clean, safe work environment and fostering communication among staff and management. Additional responsibilities include scheduling personnel, ordering supplies, training staff, and working closely with vendors to ensure timely and cost-effective deliveries. The ideal candidate will have a culinary background paired with management experience, a deep understanding of kitchen operations, and a commitment to delivering superior service that maximizes customer satisfaction. This role is critical in upholding the restaurant's reputation and contributing to its continued growth and success.

Job Requirements

Culinary education preferred
Minimum of 2 year restaurant experience required
Minimum of 1 year restaurant management experience preferred
Working knowledge of sales figures and food costs
Working knowledge of all restaurant equipment
Ability to work and communicate well with guests, subordinates, and management
Organized and detail oriented
Ability to problem solve and work independently
Ensure compliance with sanitation and safety regulations
Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
Maintain relationships with vendors/suppliers
Have general understanding of budgets and sales data
Assist in cash handling and deposit logging

Job Qualifications

Culinary education preferred
Minimum of 2 year restaurant experience required
Minimum of 1 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/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 DSR, 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
Monitors products received and informs management team and RM of quality problems
Interview, hire, evaluate, reward and discipline/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 (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.)
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 (e.g. in refrigerators)
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