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Description
A Kitchen Manager oversees the daily operations of a kitchen, ensuring food quality, safety, and efficiency. They lead staff, manage inventory, control costs, and maintain high standards of cleanliness and guest satisfaction.
Key Responsibilities:
- Supervise and coordinate kitchen staff (cooks, prep, dishwashers)
- Ensure food is prepared consistently and meets quality standards
- Manage inventory, ordering, and food cost control
- Enforce health, safety, and sanitation regulations
- Create schedules and manage labor costs
- Train and develop kitchen employees
- Collaborate with front-of-house staff for smooth service
- Handle equipment maintenance and kitchen organization
Requirements
Experience & Qualifications
- 2-5+ years of experience in a commercial kitchen, often with leadership experience
- Previous roles such as line cook, sous chef, or assistant kitchen manager preferred
- Knowledge of food safety standards. ServSafe certification, preferred
- Strong leadership and team management skills
- Ability to work in a fast-paced, high-pressure environment
- Basic budgeting, inventory, and cost control experience
Physical Requirements
- Ability to stand and walk for long periods (8-12 hour shifts)
- Lift and carry items up to 40-50 lbs (e.g., food supplies, equipment)
- Work in hot, humid, and noisy environments
- Perform repetitive motions (chopping, stirring, lifting)
- Bend, reach, and move quickly in tight spaces
- Handle sharp tools and kitchen equipment safely
Salary Description
$20-$25