Job Title: Kitchen Manager Job Purpose: The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, including food preparation, staff management, inventory control, and maintaining cleanliness and safety standards.
Key Responsibilities: Plan, prepare and execute menus that meet quality and nutritional standards Manage kitchen staff and delegate tasks as required Ensure that all food is prepared in accordance with food safety and hygiene regulations Maintain inventory of food, supplies and equipment, and order as necessary Train new kitchen staff and ensure ongoing staff development Monitor food costs and maintain budgets Ensure that the kitchen meets all health and safety requirements Work closely with front-of-house staff to ensure efficient service and customer satisfaction Develop and maintain relationships with food suppliers and vendors Create and implement policies and procedures to improve kitchen efficiency and safety Requirements: High school diploma or equivalent; Culinary degree or certificate preferred Proven experience as a Kitchen Manager or relevant role Knowledge of kitchen operations, including food safety and sanitation regulations Strong leadership and interpersonal skills Excellent communication and problem-solving abilities Ability to work in a fast-paced environment and handle multiple tasks simultaneously Proficiency in Microsoft Office Suite and inventory management software Flexible schedule, including weekends and holidays Physical Demands: Standing and walking for extended periods of time Lifting and carrying heavy items, up to 50 pounds Working in hot and cold environments Operating kitchen equipment, including ovens, stoves, grills, and slicers Note: This job description is not intended to be all-inclusive.
Employee may perform other related duties as required to meet the ongoing needs of the organization.