Kitchen Manager
Job Summary
The Kitchen Manager for our all-day dining outlet, which operates from 11:00 a.m. to 9:00 p.m., shall be responsible for providing operational assistance to the Executive Chef daily within the kitchen. The Kitchen Manager oversees the preparation and production of lunch service and dinner service, the organization of both kitchen and storage coolers, and the end-of-service breakdown and cleaning. Furthermore, this role requires close collaboration with the Executive Chef to foster and maintain a positive work culture and educational environment for the kitchen team.
Key Responsibilities:
I. Financial Responsibilities
· Adhere to established strategies for managing food costs.
· Ensure proper food cost controls, including portion management.
· Implement appropriate time-temperature protocols and product rotation.
· Assess and relay inventory and equipment requirements to the Executive Chef.
· Supervise line cooks to guarantee adherence to recipes for quality and consistency.
· Support the training and development of line cooks and culinary students.
II. Shift Responsibilities
· Assist in promoting an efficient culinary operation positively and professionally.
· Maintain quality standards and menu specifications established by the Executive Chef.
· Oversee the management and development of all line cooks.
· Train, monitor, and conduct real-time coaching with line cooks daily.
· Adhere to TPC sanitation standards, emphasizing compliance with state and local health guidelines.
· Conduct daily walk-throughs of inventory to ascertain production needs and prioritize product utilization.
· Assist in assigning production duties to all staff members.
· Perform line checks at all services to ensure product quality.
· Convene daily with line cooks to synchronize and ensure adherence to production standards.
· Execute all responsibilities of each position in the kitchen.
· Properly use, handle, clean, disassemble, and maintain all kitchen equipment.
· Uphold food quality standards, including consistency and presentation.
· Coordinate proper food storage following standard operating procedures.
· Communicate repair and maintenance requirements to the Executive Chef.
· Adhere to relevant policies and employment law requirements.
· Identify, address, and document individual employee disciplinary issues in accordance with standard operating procedures.
· Collaborate with the Executive Chef on daily specials, menus, and related banquet operations.
· Professionally coordinate with the Front-of-House Manager and Team regarding specials, service modifications, or discontinued items.
III. Zoning and Organization
· Record relevant details in kitchen management logbooks every day.
· Regularly refresh the recipe book with current recipes and allergy information.
· Ensure that all employees maintain cleanliness and sanitation throughout the kitchen.
· Supervise and coordinate all stations and walk-ins in the restaurant.
Professional Capabilities
· Exceptional written, verbal, and professional communication skills are required. Bilingual proficiency is preferred.
· Extensive experience in high-volume à la carte operations.
· Strong organizational skills demonstrating the ability to perform and prioritize multiple tasks with exceptional attention to detail.
· Display a positive and proactive problem-solving approach and strong decision-making capabilities.
· A strong focus on customer service is essential.
· Experience in private club settings is preferred.
Education/Experience
· A minimum of 5 years of cooking experience is preferred, including at least 2 years in a supervisory role.
· Creativity and a desire for growth are essential.
· Must be able to stand for long periods.
· Must be able to lift 40 pounds overhead.
· Must be flexible to work weekends, holidays, and occasional morning shifts as needed.
The total annual compensation for this position ranges from $27 to $30 per hour, depending on experience, and includes a robust benefits package that encompasses dental, vision, health, PTO, free parking, and daily meals.
