We are looking for an experienced and passionate Kitchen Manager to join our team! As a Kitchen Manager, you will be responsible for overseeing all aspects of kitchen operations, ensuring high-quality food preparation, efficient service, and a well-organized, motivated team. The ideal candidate is a strong leader with excellent communication skills, a deep understanding of kitchen management, and a commitment to maintaining the highest standards of food safety and cleanliness.
Key Responsibilities:
Kitchen Operations & Quality Control
- Oversee daily kitchen operations to ensure smooth and efficient service.
- Maintain food quality, presentation, and consistency according to restaurant standards.
- Monitor portion control and minimize food waste.
- Ensure all food safety and sanitation guidelines are strictly followed.
Team Leadership & Training
- Train, and mentor kitchen staff, ensuring a strong and cohesive team.
- Create and maintain staff schedules to ensure proper coverage.
- Conduct regular performance evaluations and provide constructive feedback.
- Foster a positive and respectful work environment.
Inventory & Cost Management
- Manage inventory levels, order supplies, and track food costs.
- Work with suppliers to negotiate the best prices while maintaining quality.
- Control labor and food costs to meet budgetary goals.
Collaboration & Communication
- Work closely with the front-of-house team to ensure seamless service.
- Develop and introduce new menu items in collaboration with the executive chef or ownership.
- Address and resolve any kitchen-related issues or conflicts.
Health, Safety & Compliance
- Ensure all kitchen staff follow food handling and safety regulations.
- Maintain cleanliness and organization of the kitchen and storage areas.
- Keep up with local health department regulations and ensure compliance.
Qualifications & Skills
- Proven experience as a Kitchen Manager, Sous Chef, or similar role.
- Strong leadership and team management skills.
- Excellent problem-solving and decision-making abilities.
- Knowledge of inventory management and cost control.
- Ability to work in a fast-paced, high-pressure environment.
- Culinary background or formal training is a plus.
Schedule:
(30 hrs total)
Compensation:
$28-35 hr depending on experience
