Kitchen Manager

Job Summary

Kitchen manager oversees coordinating and supervising a restaurant’s kitchen staff according to food safety standards. Duties include hiring, training, and scheduling cooks, performing quality control and food leaving the kitchen and ordering inventory to keep up with demand.

Principle Duties and Responsibilities

• Assist with the management of the department’s payroll, staff rotation and kitchen schedule.
• Offer training and development for department staff in kitchen procedures.
• Provide and record a program of basic training for all new members of staff and to communicate performance and development issues on a regular basis.
• Streamline the kitchen processes to maintain the prompt service times.
• Make certain effective daily communication with relevant departments.
• Make sure all statutory regulations are adhered to and to ensure that all employees are trained to uphold the conditions of the Food Hygiene regulations.
• Track kitchen finances and identify areas of potential waste.
• Prepare and cook food as the menu indicates; utilizing boiling, fryers, broiling, steaming or roasting of meat, poultry, seafood, fish, vegetables, salads, soups and gravies.
• Ensure all equipment used is well maintained, in good working order and report to the corporate management team for equipment repairs or replacement.

Knowledge, Skill, & Abilities

• Ability to provide top-notch customer service in a fast-paced environment.
• A positive attitude and ability to work well under pressure with all restaurant staff.
• Able to work in a standing position for long periods of time.
• Able to safely lift and easily maneuver trays of food when necessary.
• Willing to follow instructions and ask questions for clarification if needed.
• Ability to work weekends, holidays, mornings, and nights.

Qualifications

• 2 years minimum of kitchen manager experience
• 5 years minimum of restaurant experience
• Detail and deadline-oriented

• Strong analytical and problem-solving skills