Kitchen Manager
Job Summary:
The Kitchen Manager assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. They also assist with the hiring, training and development of the culinary team and kitchen staff, as well as assists in managing inventory and controlling costs incurred in the kitchen. The Kitchen Manager reports directly to the restaurant General Manager.
Job Responsibilities:
- Accountable for operational excellence in the kitchen
- Delegates tasks and gives direction to all kitchen staff
- Initial interviews with kitchen management and staff candidates
- Selection, orientation and continual development of all kitchen staff
- Prepares work schedules for kitchen staff
- On-going preservation of safety certification requirements for all kitchen staff
- Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
- Responsible for maintaining all product quality standards
- Responsible for maintaining expected food costs and inventory
- Ensures proper timing and production for food orders
- On-going performance appraisals for kitchen staff
- Holds kitchen staff accountable for dress code standards
- Oversees or completes all prep lists and ordering guides
- Completes opening and closing checklists
- Responsible for maintenance and repairs of kitchen equipment and facility
- Responsible for knowing how to work all kitchen stations proficiently
- Accountable for providing a clean and safe environment for both Team Members and Guests
Job Requirements:
- 2+ years of culinary management experience with experience managing and writing prep lists
- Experience working in a hands-on, fast paced, high volume environment
- Experience in managing a team, while identifying and developing employees for future leadership roles
- Experience in writing, costing, and designing seasonal food menus along with private event menus.
- Experience in facilitating and executing an effective training program
- Effective communication and organizational skills
- Understanding of managing inventory, cost of goods and overall control of financials
- Must be able to stand and walk for periods of eight to ten hours in length each shift
- Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs.
- Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen
Preferences:
- Experience working in casual or upscale dining
- Experience working in a high volume/seasonal restaurant
- Experience managing 20-30 employees
- Ability to butcher seafood
- Knowledge in Seafood preparation
- Ability to butcher meat
- Knowledge in Fresh Produce
Job Type: Full-time
Pay: $63,345.00 - $67,060.00 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Pay rate:
Shift:
- 10 hour shift
- 12 hour shift
- Day shift
- Evening shift
- Morning shift
- Night shift
Supplemental pay types:
- Bonus opportunities
- Performance bonus
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Work setting:
Experience:
- Culinary experience: 5 years (Required)
- Cooking: 5 years (Required)
Work Location: In person