The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.
Order materials, supplies, and ingredients based on demand.
Supervise kitchen employees and organize food orders.
Oversee the food preparation and cooking process.
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.
Perform all duties as assigned.
High school diploma or equivalent preferred.
A valid drivers licenses is required.
2 years previous restaurant management experience preferred.
Superior people management skills, communication and listening skills required
Must be self-motivated and detail oriented
Have a passion for the brand and for teaching others
Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required
Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required
Demonstrated time management and organizational skills required
Superior listening skills required
Must be flexible and adaptable to change
Required to work a flexible schedule including days, nights, weekends and holidays
Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.
An associate degree in hospitality related field or equivalent is preferred
NRA ServSafe Food and Alcohol certifications preferred
Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred