Kitchen Manager

Dayton, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $34,400.00 - $55,100.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

flexible schedule

Career development opportunities

Job Description

Our establishment is a distinguished hospitality venue known for delivering exceptional dining experiences through a commitment to quality, innovation, and customer satisfaction. As a reputable restaurant recognized in the culinary industry, we pride ourselves on maintaining high standards in every aspect of our operation, from ingredient sourcing to the presentation of each dish. We cater to a diverse clientele who expect impeccable service and exquisite meals in a vibrant and welcoming atmosphere. Our team is composed of skilled professionals driven by passion, creativity, and dedication to excellence in the restaurant industry. We embrace innovation while honoring traditional culinary techniques, ensuring a dynamic and engaging experience for our guests.\n\nWe are currently seeking an experienced and highly organized Kitchen Manager to lead our culinary team. This role is vital in overseeing all kitchen operations including menu planning, food preparation, inventory management, and staff supervision. The Kitchen Manager will collaborate closely with the General Manager and Culinary Director to develop creative menus and manage food costs effectively. The ideal candidate will have proven leadership skills, robust knowledge of food safety and sanitation, and the ability to motivate and inspire culinary professionals to maintain the highest standards of quality and cleanliness. This is a full-time position that demands flexibility to work evenings, weekends, and holidays, reflecting the fast-paced nature of restaurant operations. The Kitchen Manager is responsible not only for ensuring smooth day-to-day kitchen functions but also for fostering a positive and efficient kitchen environment through effective communication and conflict resolution. As part of the management team, this individual will manage hiring, training, and scheduling of kitchen staff while troubleshooting issues such as equipment malfunctions and customer concerns. Additionally, the role requires hands-on involvement with special events, releases, and other unique functions hosted by the establishment. Candidates should possess a culinary degree or equivalent certification and substantial experience in high-volume settings, demonstrating proficiency in menu planning, recipe development, and cost control. This position is an excellent opportunity for a culinary leader passionate about elevating guest experiences and advancing their career in a dynamic and rewarding environment.

Job Requirements

Must have proven experience as a Kitchen Manager or Executive Chef in a high-volume restaurant or hospitality establishment
Culinary degree or equivalent certification preferred but not mandatory
Strong leadership and management skills required
Excellent communication and interpersonal abilities needed
Extensive knowledge of food safety regulations and sanitation standards
Ability to multitask and prioritize effectively
Capable of working well under pressure
Proficient in menu planning and cost control
Familiar with kitchen equipment and cooking techniques
Flexibility to work evenings weekends and holidays
Legal drinking age and able to handle alcohol as per state and local laws

Job Qualifications

Proven experience as a Kitchen Manager or Executive Chef in a high-volume restaurant or hospitality establishment
Culinary degree or equivalent certification preferred
Strong leadership and management skills with the ability to motivate and inspire a team
Excellent communication and interpersonal skills
Extensive knowledge of food safety sanitation and kitchen operations
Ability to multitask prioritize tasks and work efficiently under pressure
Proficiency in menu planning recipe development and cost control
Familiarity with kitchen equipment and cooking techniques
Flexibility to work evenings weekends and holidays as required
Must be of legal drinking age and meet any additional requirements for handling alcohol in accordance with state and local regulations

Job Duties

Oversee the kitchen staff including hiring training and managing employee schedules
Order materials supplies and ingredients based on demand
Oversee the food preparation and cooking process
Collaborate with the General Manager and Culinary Director to develop menus plan specials and manage food costs
Ensure that all kitchen operations comply with food safety regulations and standards
Manage inventory including ordering supplies and monitoring kitchen equipment and appliances to ensure they are in good working order
Assist with special events releases and other events
Handle any issues that may arise in the kitchen including customer complaints staff conflicts and equipment malfunctions
Maintain high standards for meal presentation including ensuring that all dishes are prepared to the highest quality and presentation standards
Communicate effectively with staff management and customers to ensure a positive and efficient kitchen environment