Position: Regional Kitchen Manager
About: Maintain accurate records and reports, including financial data and inventory levels. Oversee the day-to-day operations of multiple kitchens, ensuring they are operating efficiently and meeting company standards. Hire, train, and manage kitchen staff. Implement operational SOP for consistency. Monitor food cost and inventory levels, ensuring compliance with health and safety regulations. Conduct regular meetings with MODs to address challenges in kitchen operations.
Requirements: Food and Beverage/Culinary experience in related fields; varied high volume and fine dining environment with P&L responsibilities preferred. Strong leadership skills. Effective communication abilities. Sound decision-making skills. Comprehensive food knowledge including profit and loss statements, cost control, menu planning, budgeting, training, inventory control & sanitation. Ability to work in various kitchen environments with skills in high volume production, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling, and cold food. Directly support and enforce all directives from the Food & Beverage Director.
