Kitchen Manager

Position Overview

• Job Title: Kitchen Manager
• Department: Culinary / Operations
• Reports To: General Manager and Executive Chef
• Type: Full-Time

Key Responsibilities

Daily Operations

• Run the kitchen smoothly during service hours.
• Ensure food is prepared fast and safely.
• Main Expediter During Peak Business.
• Check food quality before it reaches guests.
• Fix equipment problems or call repair services.

Staff Management

• Teach kitchen staff proper safety and sanitation rules.
• Manage shift performance and address staff issues.
• Lead by example with a calm, positive attitude.

Inventory and Ordering

• Count food and supply stock every week.
• Order ingredients from approved vendors.
• Prevent food waste and track expensive items.
• Control food costs to stay within the budget.

Collaboration with Executive Chef

• Follow recipes and plate designs made by the chef.
• Report inventory shortages or food quality issues to the chef.
• Help test new dishes or seasonal changes.

Qualifications

• Experience: At least 2 years as a kitchen manager or lead line cook in a full-service restaurant.
• Certifications: Valid ServSafe Manager preferred.
• Skills: Strong leadership, basic math, and computer skills.
• Physical Needs: Ability to stand for long hours and lift up to 50 pounds.