Kitchen Manager

Job Overview
Park Place 249 is seeking a hands-on Kitchen Manager who can lead the kitchen and provide floor overshight during slower service periods. This is a leadership role for someone who understand the flow of both BOH and FOH operations and can step in where needed to keep the business running smoothly.

This position is not a serving or bartending role, but does include floor management duties when kitchen volume allows.

Responsibilities

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation to ensure consistency and quality.
• Manage inventory control processes, including ordering, stock rotation, and waste reduction to optimize costs and minimize shortages.
• Supervise daily shift activities, ensuring smooth workflow and adherence to health and safety regulations.
• Lead staff training and development initiatives to enhance culinary skills, customer service standards, and operational knowledge.
• Maintain compliance with food safety standards by implementing proper handling procedures and conducting regular inspections.
• Coordinate with management on budgeting, staffing schedules, and performance evaluations to support business goals.
• Foster a collaborative team environment through effective interviewing, onboarding, coaching, and performance management.
• Ensure all food production aligns with brand standards while promoting efficiency in a fast-paced setting.
• Act as Manager-on-Duty when volume allows
• Ensure cleanliness, organization, and adherence to service standards

Qualifications

• Must be comfortable using a computer for daily management tasks, including email communication, scheduling, document creation (Google Docs/Word) and basic spreadsheets (Google Sheets/Excel). Training will be provided on company systems; however, basic computer skills are required.
• Background in kitchen management with supervising experience in a hospitality environment.
• Skilled in food preparation techniques, culinary arts, and food handling safety protocols.
• Demonstrated leadership abilities in team management, staff training & development, and conflict resolution.
• Excellent organizational skills with the ability to manage inventory control and budgeting effectively.
• Knowledge of restaurant operations including shift management, customer service excellence, and food production processes.

Job Type: Full-time

Pay: $ $25.00 per hour

Expected hours: 40 – 55 per week

Benefits:

• Employee discount

Work Location: In person