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.
Work with the restaurant manager to price and change menu items.
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.
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.
A valid drivers licenses is required.
High school diploma or equivalent preferred.
An associate degree in hospitality related field or equivalent is preferred
NRA ServSafe Food and Alcohol certifications preferred
2 years previous restaurant management experience 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