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.Show More

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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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