Kitchen Manager

Gulfport, MS, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

supportive work environment

Job Description

The hiring establishment is a dynamic and reputable restaurant dedicated to providing exceptional dining experiences through high-quality food and excellent service. Recognized for its commitment to culinary excellence and customer satisfaction, this establishment prides itself on creating a welcoming and efficient environment not only for its guests but also for its team members. This role offers an opportunity to be part of a fast-paced, vibrant food service environment where leadership and operational expertise are key to driving success and continuous growth. The restaurant maintains a strong reputation by adhering to rigorous health and safety standards and focusing on innovative and consistent food preparation techniques. It continuously seeks to invest in a supportive workplace culture that promotes career growth and teamwork.

The Kitchen Manager position is a pivotal role within this restaurant, responsible for overseeing the entire kitchen operation to ensure that all food offerings meet the highest standards of quality and safety. This role involves providing strong leadership to kitchen staff, managing inventory efficiently, ordering supplies as needed, and ensuring strict compliance with all health regulations. Beyond managing daily kitchen operations such as food preparation, cooking, storage, and cleanliness, the Kitchen Manager plays an instrumental role in controlling food costs through careful monitoring and implementation of waste control procedures. The position requires scheduling staff in alignment with business demands and budget constraints, training and mentoring kitchen personnel to enhance their skills and productivity, and maintaining positive relationships with vendors and suppliers for timely and cost-effective deliveries.

The Kitchen Manager also supports the restaurant’s financial goals by analyzing sales data and controlling costs related to food and labor, ensuring the kitchen runs smoothly and profitably. Emphasizing the importance of safety, this role mandates adherence to OSHA regulations and safety policies to protect team members and maintain a safe working environment. The role requires excellent communication skills to interact effectively with guests, subordinates, and management, ensuring a cohesive work atmosphere that promotes employee development and superior customer experiences. This position is designed for an individual who is organized, detail-oriented, able to problem-solve independently, and dedicated to maintaining the highest standards of food safety and service excellence. It offers a fulfilling career path for those passionate about culinary management in a supportive and dynamic restaurant setting.

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 all restaurant equipment including 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
ensure compliance with sanitation and safety regulations
adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards
maintain relationships with vendors and suppliers
general understanding of budgets and sales data analysis
assist general manager with cash handling and reporting

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 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
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, 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 restaurant 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, standardized recipes and waste control procedures
meet all health department standards for safe food handling
monitor weekly food cost using the inventory tracking system reports such as actual versus 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 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 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