Kitchen Manager

Position Summary

The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Work with the restaurant manager to price and change menu items.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.
• Perform all duties as assigned.

• Education/
  
  Certifications:
  
  High school diploma or equivalent preferred; an associate degree in hospitality-related field or equivalent preferred; a valid driver's license required; NRA Serv Safe Food and Alcohol certifications preferred.
• Experience:
  
  2 years previous restaurant management experience preferred.
• Skills/
  
  Competencies:
  
  Superior people management, communication and listening skills; self-motivated and detail oriented; ability to quickly grasp and apply new ideas; effective communication with team members, guests, vendors; strong time management and organizational skills; flexible and adaptable to change; able to work a flexible schedule including days, nights, weekends and holidays; working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems, and computer operations preferred.
• Note:
  
  Must be flexible to work a minimum of 50 hours per week, with possible additional hours based on business needs.

When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

This description is intended to be a general outline of typical functions and is not an exhaustive list of all possible responsibilities or duties. Management reserves the right to amend and change responsibilities to meet business needs. It is expected that the employee performs these and any other activities as assigned. This description is not a contract or guarantee of employment nor does it alter the at-will relationship.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Restaurants