Kitchen Manager

The Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring high-quality food preparation, cleanliness, staff supervision, and adherence to safety and sanitation standards. This role plays a key part in maintaining food consistency, managing kitchen staff, and controlling costs.

Key Responsibilities:

• Supervise and coordinate all kitchen activities and staff, including line cooks, prep cooks, and dishwashers.
• Ensure food is prepared consistently, safely, and according to recipes, portion standards, and presentation guidelines.
• Train, schedule, and evaluate kitchen staff to maintain performance and efficiency.
• Manage inventory, order food and kitchen supplies, and reduce waste and food costs.
• Enforce proper food handling, sanitation, and safety procedures in accordance with local health regulations.
• Maintain equipment and kitchen cleanliness; ensure all appliances and tools are in good working condition.
• Collaborate with the General Manager and FOH team to ensure smooth service and communication.
• Monitor kitchen labor and food costs to stay within budget.
• Lead by example, creating a positive and productive work environment.
• Perform other duties as assigned.

Qualifications:

• Experience in kitchen management or supervisory role.
• In-depth knowledge of food preparation, kitchen safety, and sanitation standards.
• Strong leadership, organizational, and problem-solving skills.
• Ability to work in a fast-paced, high-pressure environment.
• Proficient in inventory management and food cost control.
• ServSafe certification.
• Ability to stand for extended periods and lift up to 50 lbs.

Work Environment:

• Busy commercial kitchen in a restaurant setting.
• Must be available to work a flexible schedule, including nights, weekends, and holidays.