Kitchen Manager

The Kitchen Manager will oversee a small team of 1-5 employees in a restaurant environment, ensuring smooth kitchen operations with a focus on food safety, quality, and cost efficiency. This role involves full responsibility for menu development and active use of proprietary software tools to manage scheduling and inventory.

Responsibilities

• Supervise and lead kitchen staff of 1-5 employees
• Manage inventory using proprietary software to maintain stock levels
• Ensure compliance with all food safety regulations and standards
• Monitor and control food costs to meet budget requirements
• Maintain quality assurance across all food preparation and presentation
• Develop and oversee staff schedules through proprietary software tools
• Provide training and development opportunities for kitchen staff
• Manage vendor relationships and negotiate supply contracts
• Take full responsibility for menu development and updates