Kitchen Manager
Introduction/Job Description
The Kitchen Manager’s responsibilities include supervising the kitchen staff as well as cooking, maintaining an appropriately stocked kitchen inventory, pricing and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage the kitchen staff and guide them to deliver quality food in a timely manner.
The Kitchen Manager ensures that all plates are properly cooked, plated and served, and that our customers have a pleasant dining experience.
Kitchen Manager Responsibilities
- Manages kitchen staff and coordinate food orders
- Maintains menu item consistency through tastings and quality checks
- Creates and prices weekly food specials
- Establishes, monitors and corrects portion sizes as needed
- Schedules kitchen staff shifts
- Prices menu items in collaboration with the General Manager and Bake/Prep Manager
- Is knowledgeable of food costs and changes in costs
- Establishes strong communication with food providers
- Trains kitchen staff
- Keeps weekly and monthly cost reports/inventory
- Knowledgeable of food temperature requirements and maintaining food storage temperatures in compliance with current health codes
- Creates and oversees kitchen cleaning schedules
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 and cooking techniques
- Familiarity with kitchen sanitation and safety regulations
- Excellent organizational skills, personal skills, and conflict management abilities
- Ability to manage a team in a fast-paced work environment
- Flexibility to work early mornings and weekends
- ServSafe certification or able to obtain
- Able to stand for long periods of time
- Has reliable transportation