Kitchen Manager Assisted Living Fine Dining

Decatur, GA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $23.00 - $27.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

collaborative work environment

Job Description

The hiring establishment is a professional culinary environment dedicated to delivering high-quality food and exceptional dining experiences. Known for its commitment to excellence and customer satisfaction, this organization operates a busy kitchen where culinary innovation and teamwork are highly valued. This company places a strong emphasis on maintaining the highest standards of food quality, safety, and operational efficiency, ensuring that every plate served meets rigorous taste and design criteria. Established with a reputation for consistent quality and service, the company continually invests in its kitchen staff through training, development, and leadership opportunities, making it a sought-after workplace for culinary professionals aiming to grow their careers.

The role of the Kitchen Manager is critical within this culinary ecosystem. Primarily responsible for working alongside the Executive Chef, the Kitchen Manager oversees daily kitchen operations, leading the kitchen staff to meet and exceed the establishment's high standards. This position requires a blend of culinary expertise, strong leadership, and operational management skills. The Kitchen Manager assists with menu preparation and design, ensuring that creativity and practicality balance to provide an appealing and feasible dining menu. They are responsible for monitoring food freshness and quality, maintaining sanitary and health standards, and managing inventory and supplies to optimize kitchen efficiency.

Moreover, the Kitchen Manager plays a pivotal role in staff scheduling, training, and resolution of kitchen issues, fostering a professional and supportive kitchen environment. This role demands someone who thrives in fast-paced settings, capable of making swift decisions to keep kitchen operations running smoothly. Acting as a liaison between kitchen staff and vendors, the Kitchen Manager ensures timely supply deliveries and manages equipment maintenance, contributing to the overall kitchen functionality. Occasionally, they stand in for the Executive Chef, demonstrating their comprehensive knowledge of kitchen management and culinary operations. This unique opportunity offers a chance to work within a dynamic team, shaping the culinary direction and maintaining the high standards that define this esteemed establishment.

Job Requirements

High school diploma
2+ years experience as a Sous Chef or in a similar kitchen leadership role
SERVSafe certification
Ability to communicate effectively in English
Ability to work open hours and flexible shifts
Knowledge of cooking methods and kitchen health standards
Strong leadership and problem-solving skills
Ability to manage inventory and coordinate with vendors
Must be physically able to stand walk reach bend stoop and lift up to 50 lbs
Age 18 years or older

Job Qualifications

High school diploma required
candidates with culinary degrees will be given preference
Age 18 years or older
2+ years experience as a Sous Chef with a proven track record of effectively leading and managing others
Effectively read write and communicate in English
SERVSafe certification
Solid understanding of cooking methods ingredients kitchen equipment related processes and health and safety standards and familiarity with industry best practices
Management and direction of a large team
Problem solving skills and the ability to thrive in a fast-paced and sometimes high-pressure environment
Collaborative attitude with an emphasis on excellent customer service
Time management and multi-tasking skills
Knowledge of TOAST POS
Knowledge of Blueprint 360 Meal Suite Menu Platform
Open availability

Job Duties

Manage kitchen staff along with the Executive Chef including providing necessary direction and training
Assist with the preparation and design of food menus
Make sure that all plates leaving the kitchen meet taste and design standards
Ensure that the kitchen operates efficiently effectively and professionally in accordance with our high-quality standards
Schedule employees to ensure that the kitchen is adequately staffed
Take control to quickly resolve any issues or problems that arise in the kitchen
Maintain kitchen inventory and order supplies
Confirm compliance with all sanitation and health and safety standards
Fill in for the Executive Chef when necessary
Help manage relationships with distributors and resolve issues with vendors promptly
Maintain and repair kitchen equipment as necessary