Kitchen Manager - Muchacho Decatur

Muchacho Reynoldstown•Decatur, GA

23d

About The Position

Muchacho Decatur is seeking a skilled, passionate Kitchen Manager to lead the culinary team and oversee daily kitchen operations. The Kitchen Manager is responsible for menu planning, supervising kitchen team members, culinary execution, inventory management, enforcing health and safety regulations, and maintaining an organized, professional kitchen. The role ensures high-quality products and develops the team within a safe, clean, and efficient work environment. The Kitchen Manager works with the General Manager on weekly inventory and food orders, reviews monthly profit and loss statements, and helps maintain appropriate product levels and financial performance. The position also involves representing the restaurant at outside functions as needed.

Requirements

Strong knowledge of cooking techniques, menu development, and food safety standards.
Strong leadership abilities with a focus on teamwork and collaboration.
Strategic thinking and financial acumen to understand budgeting, pricing, and profit margins.
Ability to work in a fast-paced, high-volume environment while maintaining attention to detail.
Proficiency with computer software, including POS systems and inventory management tools.
Ability to communicate effectively with people at all levels and from diverse backgrounds.
Ability to stand and walk for 8–10 hours per day.
Ability to lift and carry up to 30 pounds.
Ability to frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and enter data.
Ability to work in warm and cool environments, indoors and outdoors.
Ability to tolerate higher noise levels from music and customer traffic.
Ability to tolerate potential allergens including peanut products, egg, dairy, gluten, and soy.
Ability to meet personal schedule requirements punctually.

Nice To Haves

Bilingual Spanish is a plus.

Responsibilities

Build and maintain a positive environment that supports a loyal team and happy guests.
Recruit, interview, and hire team members who represent the restaurant’s core values and culture.
Develop and implement creative, innovative, high-quality menus, and review and revise menus as needed.
Oversee food preparation, production, and presentation; ensure recipes and consistent preparation and presentation standards are followed.
Standardize production recipes, plan production schedules, and supervise the production line.
Manage maintenance of kitchen equipment.
Assist staff with job functions as needed to provide optimum service to guests.
Resolve complaints related to food prepared and served to guests.
Maintain food and beverage history, including sales mix and history, actual and potential costs, and production time.
Stay current on industry knowledge and trends, and communicate and incorporate relevant information into kitchen operations.
Maintain knowledge of wines offered in the restaurant and wine and food pairings.
Represent the restaurant at outside functions as needed.
Ensure kitchen and food operations comply with health and licensing guidelines and follow health and safety regulations and procedures.
Create requisitions and/or purchase food products, complete food production records, and cost menus regularly.
Partner with the General Manager to complete weekly inventory and food orders and ensure proper product levels for each shift.
Review monthly profit and loss statements and identify plans to address areas needing improvement.
Report to work in the required complete uniform and maintain a well-groomed appearance that reflects the restaurant’s image.
Meet personal schedule requirements punctually and maintain a courteous, friendly, and pleasant demeanor.