Kitchen Manager- Panda Express- Denver International Airport- FullTime

Concessions International•Denver, CO

16h

About The Position

The Kitchen Manager actively prepares, cooks, and serves menu items during scheduled shifts, ensuring food quality, consistency, and compliance with company standards. The role leads daily back-of-house operations, supervises and develops kitchen associates, manages inventory and food costs, and ensures food safety, sanitation, and workplace safety. The manager maintains kitchen equipment and supports overall restaurant operations. The position makes recommendations regarding its assigned unit to upper-level management. No travel is required.

Requirements

High school diploma or equivalent.
Completion of a technical or culinary program or training, or the equivalent of 4–5 years of demonstrated leadership in kitchen or food service management experience.
Must be able to obtain ServSafe Food Safety certification.
Working knowledge of large-quantity food preparation methods and procedures, record keeping, food safety, kitchen sanitation, and guest service.
Sufficient communication skills to project a positive image and convey basic information to staff.
Basic knowledge and skill in operating, maintaining, and cleaning kitchen equipment.
Ability to read and understand written directions and recipes and calculate weights and measurements.
Ability to learn, understand, and apply safety and sanitation regulations.
Ability to read, write, and comprehend instructions and create correspondence and memos.
Ability to communicate information effectively with customers, co-workers, and staff individually and in group situations.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.
Ability to apply reasonable understanding when carrying out written, oral, or diagram-form instructions.
Ability to stand for extended periods, bend, kneel, and stoop; stand during 6–8-hour shifts; and reach, shake, stir, and wipe.
Ability to sustain lifting of light to medium loads under 25 pounds and occasionally lift or move objects up to 50 pounds, including cases several times per shift.
Ability to handle hot material and work in an environment with wide temperature extremes.
Sufficient hand coordination to use kitchen utensils and equipment and move and position hot material.
Ability to hear well amidst loud background noise.

Responsibilities

Prepare, cook, and serve menu items while maintaining food quality, consistency, and company standards.
Lead and supervise daily back-of-house operations, assigning and prioritizing work to maximize productivity and efficiency.
Conduct daily line-ups and provide direction, coaching, and training to kitchen associates.
Recruit, hire, onboard, train, develop, and evaluate kitchen team members.
Manage employee relations through coaching, counseling, performance reviews, corrective action, and recognition programs.
Monitor food inventory and par levels, conduct inventories, and order food, supplies, and equipment as needed.
Control food costs, minimize waste, and support profitability through inventory and menu cost management.
Ensure compliance with company, brand, food safety, sanitation, health, and workplace safety standards.
Monitor food storage, labeling, rotation, temperature logs, and required operational records.
Maintain kitchen equipment and coordinate repairs, maintenance, and replacement as necessary.
Foster a safe, clean, organized, and positive work environment.
Support overall restaurant operations and perform other duties as assigned.
Make recommendations to upper-level management regarding the assigned unit.