Kitchen Manager

Hobnob-posted 1 day ago
$60,000 - $70,000/Yr
Full-time • Manager
Atlanta, GA
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The Kitchen Manager is responsible for the overall operation of the kitchen of the restaurant, including but not limited to, directing the activities of hourly employees, ensuring cleanliness and sanitation, meeting ticket time standards, insuring food quality and safety standards, friendly efficient guest service and all administrative and accounting duties are done according to company policy. Food Cost, inventory and back of house Labor Management will be prime responsibilities as well. The Kitchen Manager will work in the Back of the House. This position requires successful previous kitchen management experience, preferably in a casual dining restaurant environment. This position requires you to stand and exert well-paced mobility for periods of up to 12 hours in length and be able to lift 25-50 pounds.

  • Operational Oversight : Ensure the kitchen and food service areas meet all quality standards daily, including cleanliness, sanitation, guest service, and food execution, under the General Manager’s direction.
  • Compliance and Procedures : Ensure that kitchen staff follows Standard Operating Procedures (SOP) for food safety, recipe specifications, sanitation, and safety protocols. Monitor consistency in food preparation and service.
  • Staffing and Scheduling : Create kitchen schedules based on business needs, ensuring proper staffing and adherence to labor cost guidelines for each shift.
  • Employee Supervision : Supervise kitchen staff, ensuring adherence to uniform standards and company policies as per the employee handbook.
  • Inventory Management : Conduct regular food inventories, monitor inventory levels, and adjust par levels and ordering guidelines based on demand. Track waste and theft and update waste logs. Report issues to the GM.
  • Food Ordering and Receiving : Complete food orders using product mix reports, establishing par levels. Ensure that received products meet quality, quantity, and specification standards.
  • Vendor Management : Maintain relationships with vendors, ensuring quality standards for products are met. Negotiate fair pricing and maintain an updated price book.
  • Food Storage and Labeling : Ensure all food is properly labeled, dated, and stored according to health code regulations. Monitor product expiration dates to ensure compliance.
  • Quality Control : Complete accurate line checks and temperature logs, ensuring food quality and safety standards are met.
  • Prep Sheets and Recipes : Complete daily prep sheets and ensure recipes are followed precisely according to company standards.
  • Cost Management : Monitor food costs and the cost of goods sold. Identify high-cost areas and provide recommendations for cost-saving measures.
  • Recipe Accuracy : Ensure recipes match theoretical costs and maintain cost control.
  • Equipment Maintenance : Identify repair and maintenance needs of kitchen equipment and notify management of unsafe conditions or required repairs.
  • Recipe Development : Assist in the development and refinement of standard recipes and food preparation procedures.
  • Staff Recruitment and Development : Participate in recruiting, hiring, and training back-of-house (BOH) staff. Provide performance feedback regularly and oversee employee training and development.
  • Training and Onboarding : Ensure all new kitchen employees and managers in training (MITs) are properly onboarded and trained. Communicate progress and assist with weekly reviews and training documentation.
  • Sanitation and Health Compliance : Ensure strict adherence to sanitation standards, personal hygiene, and health requirements.
  • Equipment Operation : Maintain the necessary skills to operate kitchen and restaurant equipment safely and efficiently.
  • Paperwork Management : Assist in the completion of necessary paperwork related to kitchen operations and employee records.
  • Staff Supervision : Supervise a team of 8-20 kitchen staff and MITs, ensuring all work is completed in accordance with company policies and applicable laws. Responsibilities include training, work assignment, and performance oversight.
  • Mentorship : Provide guidance to subordinate employees, offering solutions and advice on job performance and problem resolution.
  • Previous kitchen management experience in the restaurant, retail, food service, or hospitality industry is required.
  • Strong leadership and communication skills.
  • Ability to motivate and develop employees.
  • Knowledge of food safety, cost control, inventory management, and sanitation standards.
  • Ethical and honest behavior with the ability to maintain trust and credibility.
  • Ability to make decisions under pressure and troubleshoot problems effectively.
  • Must be able to stand, bend, kneel, lift (up to 50 lbs), and perform other physical tasks.
  • Must be able to follow safety guidelines for kitchen and restaurant equipment.
  • Manual dexterity, the ability to communicate clearly, and the ability to follow instructions are essential.
  • Weekend and evening work may be required.
  • Reliable transportation is necessary.
  • High school diploma or equivalent preferred.
  • Must be at least 21 years old and provide valid identification.
  • Completion of Kitchen Manager Training Program required.
  • ServSafe certification and food handler’s permit are necessary.
  • The Kitchen Manager must have strong verbal and written communication skills and be able to present information clearly in individual and group settings.
  • The role requires proficiency in basic math and the ability to comprehend instructions and correspondence.
  • 401(k)
  • Competitive salary
  • Employee discounts
  • Health insurance
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