Kitchen Manager (Ramsey, NJ)

A Kitchen Manager (KM) in a full-service restaurant leads back-of-house operations,including staff management (hiring, training, scheduling), inventory control, food safety compliance, and maintaining quality standards. Key responsibilities include managing food costs, overseeing food prep/cooking, and ensuring efficient service. 

Key Responsibilities

• Operations: Manage all BOH operations, including cooking, plating, and food safety standards.
• Staff Management: Hire, train, schedule, and supervise kitchen staff.
• Inventory & Cost Control: Order supplies, manage inventory, and keep food costs low.
• Quality Control: Ensure food meets taste, temperature, and presentation standards.
• Safety & Compliance: Maintain a clean, organized, and safe kitchen, adhering to health regulations.

Required Skills & Qualifications

• Experience: Previous experience as a KM, sous chef, or in a similar leadership role.
• Leadership: Strong team management and communication skills.
• Technical Skills: Ability to handle, prep, and cook food according to recipes.
• Soft Skills: Ability to work under pressure, problem-solve, and manage time effectively.
• Certifications: Food handler's permit/certification. 

Physical Requirements

• Ability to stand, walk, and lift heavy items throughout shifts.
• Tolerance for varying temperatures, noise, and fast-paced environments.