Job Description
Position Overview
- Job Title: Kitchen Manager
- Department: Culinary / Operations
- Reports To: General Manager and Executive Chef
- Type: Full-Time
Key Responsibilities
Daily Operations
Staff Management
- Teach kitchen staff proper safety and sanitation rules.
- Manage shift performance and address staff issues.
- Lead by example with a calm, positive attitude.
Inventory and Ordering
- Count food and supply stock every week.
- Order ingredients from approved vendors.
- Prevent food waste and track expensive items.
- Control food costs to stay within the budget.
Collaboration with Executive Chef
- Follow recipes and plate designs made by the chef.
- Report inventory shortages or food quality issues to the chef.
- Help test new dishes or seasonal changes.
Qualifications
- Experience: At least 2 years as a kitchen manager or lead line cook in a full-service restaurant.
- Certifications: Valid ServSafe Manager preferred.
- Skills: Strong leadership, basic math, and computer skills.
- Physical Needs: Ability to stand for long hours and lift up to 50 pounds.
Skills
Budget Managementunmatched
Computer Skillsunmatched
Cook Dishesunmatched
Cost Controlunmatched
Culinary Operationsunmatched
Fast Foodunmatched
Food Preparationunmatched
Food Qualityunmatched
Inventory Reportsunmatched
Leadershipunmatched
Lift/Move 50 Poundsunmatched
Maintenance Servicesunmatched
Mathematicsunmatched
Operationsunmatched
People Managementunmatched
Performance Managementunmatched
Problem Solving Skillsunmatched
Recipe Developmentunmatched
Restaurantunmatched
Safety Trainingunmatched
Sanitationunmatched
ServSafe Certificationunmatched
Workplace Issuesunmatched
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