Kitchen Manager

Parable Hospitality•Los Angeles, CA

6d•Onsite

About The Position

The Kitchen Manager works with the management team to create an efficient and profitable operation of the kitchen and related back of the house areas. This role involves maintaining a friendly, cheerful, and courteous demeanor while providing personalized service to restaurant and hotel guests, and communicating effectively with guests and team members. The Kitchen Manager is responsible for menu planning, cost analysis, setting up line requirements, and forecasting staffing and food production needs. A key aspect of the role is ensuring the quality of food for both guests and the employer by instructing the cooking team and inspecting/tasting all prepared foods. This position also involves managing equipment operation and maintenance, upholding sanitation standards, and directly impacting food cost and the department's P/L. The Kitchen Manager must attend all required meetings, communicate information daily, and assist other team members and departments to ensure optimal performance of the department, restaurant, and hotel. Other duties as assigned are also part of the role.

Requirements

Minimum one (1) year experience in a similar position at a hotel or restaurant utilizing skills for food preparation, cooking and presentation.
English speaking or bilingual.
Ability to work all stations in kitchen.
Ability to make timely, effective decisions.
Ability to prioritize, organize and delegate work assignments.
Ability to maintain good team member relations.
Ability to direct performance of kitchen team members and follow-up with correction where needed.
Dependable.

Nice To Haves

One (1) year of culinary school preferred.
Preferred experience in hiring, training, supervision, forecasting, and cost control in food and labor.

Responsibilities

Maintain a friendly, cheerful and courteous demeanor at all times, while providing personalized service to restaurant and hotel guests.
Communicate effectively with guests and fellow team members.
Plan menus, costs them out, set up line requirements and Review work schedules and plan/forecast accordingly with staffing needs and food production.
Maintain quality of food for both guests and employer: Instruct cooking team members on the fine points of cooking; inspect and taste all foods prepared before serving and adjust flavors and presentation as needed.
Review work schedules and plan/forecast accordingly with staffing needs and food production.
Estimate food requirements and order food from suppliers.
Maintain quality of food for both guests and employer: Instruct cooking team members on the fine points of cooking.
Inspect the kitchen and walk-ins for satisfactory cleaning and equipment in need of repair.
Maintain sanitation standards through knowledge of health department standards and regulations.
Directly responsible for impacting food cost; maintain food costs in line with budget; accountable for the department P/L.
Attend all required meetings and communicate all information daily.
Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel.
Perform other duties as assigned, requested or deemed necessary by management.