Kitchen Manager

Leroy Springs & Company INC•Fort Mill, SC

39d

About The Position

Kitchen Manager ensures efficient kitchen operations, maintains high food quality and safety standards, and leads the kitchen team to deliver an excellent dining experience in a fast-paced environment. We pride ourselves in being more than food service, we are Hospitality.

Requirements

Must be able to work independently and with all levels of leadership, as well as in a fast-paced, high energy and physically demanding environment
Ability to lead, mentor, guide, and direct a team and hold accountable for meeting specific goals
Able to collaborate well with others to achieve goals
Excellent written and verbal communication skills; attention to detail
Work schedule varies and will include working days, nights, holidays, and weekends and requires standing and/or walking for extended periods
Must be able to work indoor and outdoor service/events
3+ Years of leadership experience in the hospitality industry
ServSafe Food Handler Certification; We will provide training for certifications
ServSafe Alcohol Certification: We will provide training for certifications
Current CPR, First Aid, AED certifications: We will provide training for certifications

Responsibilities

Daily Operations: Oversee all kitchen activities, ensuring smooth operations during service hours, including food prep, cooking, and plating.
Recipe Adherence: Ensure that all dishes are prepared according to standardized recipes and portion controls to maintain consistency in taste and presentation.
Service Speed: Monitor and manage the speed of service with a sense of urgency, ensuring that food is prepared and served promptly, meeting the fast-paced nature of the restaurant.
Maintain Culture: We are a membership based operation that is here to serve our guests. We are unique not only in the natural setting in which we are located but also by our focus on supporting the community we are a part of.
Staff Scheduling: Create and manage staff schedules, ensuring adequate coverage during peak hours while controlling labor costs.
Training and Development: Train new kitchen staff and provide ongoing training to existing team members on cooking techniques, safety standards, and restaurant policies.
Performance Management: Evaluate staff performance, provide feedback, hold accountability, and take corrective actions when necessary to maintain high standards.
Quality Control: Regularly check the quality of ingredients and finished dishes to ensure they meet the restaurant’s standards.
Food Safety Compliance: Enforce food safety regulations, including proper food handling, storage, and sanitation practices, to prevent contamination and ensure a safe dining experience.
Health Inspections: Prepare for and manage health inspections, ensuring the kitchen complies with all local health codes and regulations.
Inventory Control: Monitor inventory levels of ingredients and supplies, ensuring that the kitchen is well-stocked without over-ordering.
Ordering Supplies: Place orders with suppliers to replenish inventory, negotiate prices, ensure process with cross-utilization with catering, and ensure timely delivery of quality ingredients.
Waste Management: Implement practices to minimize food waste and optimize ingredient usage, contributing to cost control.
Food Cost Management: Monitor food costs and adjust recipes, portion sizes, or ingredient sourcing as needed to maintain profitability. Ensure efficient cost control and budgeting by strategically ordering food supplies, and inputting and reviewing invoices to align expenses with the allocated budget.
Labor Cost Management: Control labor costs by optimizing staff schedules and improving efficiency in kitchen operations.
Budget Adherence: Work within the budget set by the restaurant management, adjusting as needed to stay within financial targets.
Menu Planning: Collaborate with the restaurant management and culinary team to plan and update the menu, ensuring it meets customer preferences and market trends.
Recipe Development: Assist with the development and test of new recipes, ensuring they can be prepared efficiently and consistently in a fast-paced environment.
Seasonal Offerings: Introduce seasonal or limited-time offerings to keep the menu fresh and exciting.
Equipment Maintenance: Ensure all kitchen equipment is in good working order, scheduling regular maintenance and repairs as needed.
Safety Protocols: Enforce safety protocols in the kitchen, ensuring staff use equipment properly and safely to prevent accidents.
Liaison with Front-of-House: Maintain clear communication with the front-of-house team to ensure smooth coordination between the kitchen and service staff.
Team Meetings: Conduct regular team meetings to discuss kitchen performance, address issues, and plan for upcoming events or menu changes.
Be Adaptable: In an ever-changing environment, be willing to be flexible, think outside the box and adapt to the growing needs of our business.
Regulatory Compliance: Ensure the kitchen adheres to all local, state, and federal regulations, including labor laws and health codes.
Reporting: Prepare reports on kitchen performance, including food and labor costs, inventory levels, and customer feedback, for review by the restaurant management.