Kitchen Manager

Brownsville, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $37,900.00 - $60,800.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Professional Development

performance bonuses

meal provided

Job Description

The hiring establishment is a dynamic and fast-paced restaurant known for its dedication to quality and customer satisfaction. This establishment prides itself on creating a welcoming dining experience through exceptional food and attentive service. As a key player in the hospitality industry, the restaurant operates a fully equipped kitchen where culinary excellence and operational efficiency are paramount to its ongoing success. Known for its commitment to maintaining high standards in food preparation, safety, and cleanliness, the restaurant is a vibrant environment focused on team collaboration and innovation in cuisine.

The position available is for a Kitchen Manager who will oversee the complete operations of the kitchen. This pivotal role involves leading the kitchen staff by providing guidance, training, and motivation to ensure food is prepared to the highest quality and accuracy standards. The Kitchen Manager holds responsibility for managing inventory, ordering supplies, and ensuring adherence to health department regulations and safety protocols. They will monitor the daily functioning of the kitchen including scheduling staff, controlling food costs through effective purchasing and waste control procedures, and maintaining sanitation and safety. Beyond operational management, the Kitchen Manager also contributes significantly to revenue growth by focusing on food quality, minimizing costs, and fostering a positive and productive work environment. Collaboration with management teams and vendors is essential to maintain efficiency and service excellence. With a strong focus on leadership and communication, this role is ideal for a seasoned culinary professional with restaurant management experience who is passionate about culinary arts, team development, and operational success. This employment opportunity is full-time and offers a competitive salary aligned with industry standards, designed to attract and retain experienced talent committed to culinary excellence and operational leadership.

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 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
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 analyzing sales data to meet revenue goals while controlling cost from food waste and labor
assist General Manager in cash handling procedures

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 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
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 analyzing sales data to meet revenue goals while controlling cost from food waste and labor
assist General Manager in cash handling procedures

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 RM 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, 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
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
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