The Kitchen Manager oversees the kitchen staff, training them to prepare menu items while upholding portioning and plating standards. The kitchen manager is responsible for ensuring our kitchen is sufficiently staffed and stocked. You must enforce a high standard of quality at all times during food preparation as well as equipment sanitization.
Duties and Responsibilities:
-PIZZA AND DOUGH MAKING EXPERIENCE IS A MUST
-Order materials, supplies, and ingredients based on demand.
-Supervise kitchen employees and organize food orders.
-Oversee food preparation and cooking processes.
-Recruit and train kitchen employees in designated stations.
-Monitor inventory levels and perform weekly inventory assessments.
-Schedule work shifts for employees.
-Store all food products in compliance with health and safety regulations.
-Ensure the kitchen is clean and organized.
-Maintain weekly and monthly cost reports.
-Update and manage recipes
-Contribute and manage decisions that save the business money
-Oversee kitchen efficiencies and maintain food & equipment budget
-Maintain vendor relationships
-Exude a team player mentality at all times
-Requirements and Qualifications
-Degree in culinary arts strongly preferred or similar experience
-Management experience (1-2yrs)
-Catering experience is a plus
-Food handler card or certificate
-Understanding of IT tools (Scheduling software, Microsoft Excel/Word)
-Organizational and time management skills
