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

Job Description

Twin Peaks is a well-established restaurant brand known for its distinctive mountain-lodge ambiance, exceptional food quality, and commitment to delivering a memorable dining experience. Located at 4905 S. Virginia St., Reno, NV, Twin Peaks embraces the rustic charm and warm hospitality that sets it apart in the competitive dining industry. With its strategic location in Reno, the establishment attracts a diverse clientele ranging from locals to travelers, all seeking quality meals paired with a uniquely inviting atmosphere. Twin Peaks prides itself on its dedication to quality food, responsible sourcing, and a customer-first approach that emphasizes both comfort and excellent service.

The Kitchen Manager role at Twin Peaks is a pivotal position that demands a balance of culinary skill, leadership, and operational acumen. This role involves direct responsibility for all kitchen functions including food purchasing, food preparation, maintenance of quality standards, sanitation, and cleanliness. The Kitchen Manager will also oversee the training of kitchen employees, focusing on methods of cooking, preparation, plate presentation, portion, cost control, sanitation, and safety practices. This leadership role requires effective communication and coordination with restaurant managers and kitchen staff to ensure all operations run smoothly and meet the established standards. As a key player in the restaurant's success, the Kitchen Manager ensures that every dish served reflects the brand's commitment to excellence and customer satisfaction. This position is essential in maintaining the high standards Twin Peaks is known for while fostering a team environment that prioritizes both employee growth and operational efficiency. The role is demanding and requires the ability to manage multiple tasks including employee hiring and training, recipe development, inventory control, and maintenance of kitchen equipment. Experience in varied kitchen roles and a keen sense of cost management are critical for success. Overall, this is an exciting opportunity for a culinary professional looking to make a significant impact in a dynamic and growing restaurant environment.

Job Requirements

Minimum of 2 to 5 years of relevant kitchen experience
Experience in food preparation, line cooking, fry cooking, and expediter roles
At least 6 months experience in a similar supervisory or managerial capacity
Strong communication skills with managers, kitchen staff, and guests
Physical ability to reach, bend, stoop, and lift up to 50 pounds frequently
Ability to stand for extended periods up to 9 hours

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