Restaurant Kitchen Manager

Eagle Creek Brewing Company • Statesboro, GA

5d • Onsite

About The Position

The Kitchen Manager is responsible for overseeing all kitchen operations, ensuring adherence to health and safety regulations, managing staff, and maintaining food quality and inventory. This role involves a combination of culinary expertise, management skills, and operational oversight within a restaurant environment.

Requirements

• 2 years of retail experience
• Serve Safe Certified
• Strong communication skills
• Ability to multi-task and manage time wisely
• Ability to lift 50-75 pounds
• Ability to work in a wet and hot/cold environment
• Ability to use tools and equipment, including box cutters, knives, electric pallet jacks, forklifts, hand trucks, six-wheel carts, balers, and other heavy machinery

Nice To Haves

• 2 years of culinary management experience preferred

Responsibilities

• Adhere to all local, state, and federal health and civil code regulations
• Cut, prepare, and cook food according to company guidelines and recipes
• Clean and organize kitchen area as well as walk-in and freezer
• Learn, follow, and enforce company policies, Kitchen procedures, and sanitation guidelines
• Assist in receiving and unloading of merchandise
• Take stock to storage or shelf areas
• Open cartons and price, display, store, or break down items according to established procedures and policies
• Inform Owner and personnel of low inventory conditions or spoilage problems
• Maintain accurate inventory levels and help take monthly product inventory
• Handle damaged and spoiled products according to Company Policy and assist in controlling the level of damaged goods
• Assist in preparation of food products
• Comply fully with all Safety Policies and Procedures
• Perform all duties according to Company Policies and Procedures
• Perform other duties and assignments as directed
• Greet all customers and provide them with prompt and courteous service or assistance
• Manage kitchen staff and coordinate food orders
• Supervise food prep and cooking
• Check food plating and temperature
• Establish portion sizes
• Schedule kitchen staff shifts
• Price menu items in collaboration with the Restaurant Manager
• Order food supplies and kitchen equipment, as needed
• Train kitchen staff on prep work and food plating techniques
• Store food products in compliance with safety practices (e.g., in refrigerators)
• Keep weekly and monthly cost reports
• Maintain sanitation and safety standards in the kitchen area

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed