Restaurant Manager / Kitchen Manager

FishBones • Orlando, FL

11d • $65,000 - $75,000

About The Position

Fine Dining Kitchen Manager We are seeking a dedicated and experienced Kitchen Manager to lead the back-of-house operations in our fine dining establishment. The ideal candidate will have a strong background in culinary management, with specific expertise in butchering, HACCP (Hazard Analysis and Critical Control Points) compliance, steak preparation, and maintaining high standards of health and safety. As the Kitchen Manager, you will ensure the smooth and efficient operation of the kitchen while delivering the highest quality of food and culinary excellence.

Requirements

• Proven experience as a Kitchen Manager in an upscale fine dining environment.
• Strong expertise in butchering, steak preparation, and cooking techniques.
• In-depth knowledge of HACCP, health codes, and food safety regulations.
• Exceptional leadership and communication skills, with the ability to manage and motivate kitchen staff.
• Strong financial acumen, including budgeting, cost control, and inventory management.
• Attention to detail, ensuring consistency in every dish that leaves the kitchen.
• Flexibility to work evenings, weekends, and holidays as required.

Nice To Haves

• Certification in HACCP or ServSafe, or a degree in Culinary Arts or Hospitality Management (preferred but not required).

Responsibilities

• Kitchen Operations Leadership: Oversee and manage all aspects of the kitchen's operations, including food preparation, inventory control, staffing, and compliance with health and safety regulations.
• Butchering & Culinary Oversight: Supervise and participate in butchering processes, ensuring proper portioning and presentation of steaks and other proteins. Collaborate with the culinary team to maintain consistency in quality, taste, and presentation.
• Steak Preparation & Cooking: Maintain high standards in steak preparation and cooking, ensuring that every dish meets the restaurant’s culinary vision and quality benchmarks.
• HACCP & Health Code Compliance: Ensure strict adherence to HACCP protocols and health codes. Regularly inspect food storage, preparation areas, and equipment to maintain a clean and sanitary kitchen environment.
• Team Management: Lead, coach, and mentor kitchen staff, fostering a culture of collaboration, professionalism, and continuous improvement. Manage scheduling and staffing to ensure efficient kitchen operations.
• Cost Control & Inventory Management: Manage food costs by overseeing inventory levels, minimizing waste, and ensuring the kitchen operates within budgetary guidelines. Conduct regular inventory checks and liaise with suppliers to maintain ingredient quality.
• Health and Safety Compliance: Enforce strict health, safety, and sanitation regulations, ensuring a safe environment for staff and customers. Conduct regular audits and address any potential hazards immediately.
• Collaboration with Front-of-House: Work closely with the front-of-house management team to ensure that the kitchen’s output aligns with guest expectations and restaurant service standards.
• Menu Planning & Innovation: Assist the Executive Chef in menu planning and development, contributing creative ideas and ensuring that all dishes meet the restaurant’s high standards of excellence.

Benefits

• Bonus based on performance
• Competitive salary
• Employee discounts
• Flexible schedule
• Quality of life is our priority!
• 5 paid holidays: Christmas Day, Thanksgiving Day, 4th of July, Memorial Day, Labor Day, and Super Bowl
• Commitment to giving back to the local community through our Foundation
• Health benefits, paid vacation, and competitive salaries
• Dinner service only; restaurant opens at 5 p.m.

What This Job Offers

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