We are seeking a Kitchen Manager to oversee daily back-of-house restaurant operations. The Kitchen Manager's responsibilities include supervising food preparation and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. To excel in this role, you should be adept at managing kitchen staff and guiding them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served, and our customers have a pleasant dining experience.
Responsibilities
Prepare food to order
Supervise the line cooks, prep cooks and dishwashers
Manage kitchen staff and coordinate food orders
Prepare and publish weekly employee schedules
Supervise food prep and cooking to match company standards
Check food plating and temperature according to recipe books
Establish portion sizes
Keep track of food cost
Order food supplies and kitchen equipment from food service companies
Train kitchen staff
Store food products in compliance with safety practices (e.g. in refrigerators)
Keep weekly and monthly cost reports
Maintain sanitation and safety standards in the kitchen area
Reconcile invoices to track price discrepancies
Do periodic inventories
Hiring and Firing Back of the House Employees
Skills
Proven work experience as a Kitchen Manager, Restaurant Manager, or Head Chef
Hands-on experience with planning menus and ordering ingredients
Knowledge of a wide range of recipes
Familiarity with kitchen sanitation and safety regulations
Excellent organizational skills
Conflict management abilities
Ability to manage a team in a fast-paced work environment
Flexibility to work during evenings, weekends and holidays
Certification from a culinary school or a degree in Restaurant Management is a plus
English & Spanish Language Required