Kitchen Manager

Position Summary

The Kitchen Manager is responsible for the overall operations of the kitchen area of a restaurant, ensuring smooth running and compliance with safety regulations.

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

• Education/
  
  Certifications:
  • High school diploma or equivalent preferred.
  • Associate degree in hospitality‑related field or equivalent preferred.
  • 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 required.
  • Self‑motivated and detail‑oriented.
  • Passion for the brand and teaching others.
  • Quickly grasp and retain new ideas and incorporate them into daily work activities required.
  • Effective communication with team members, guests, vendors required.
  • Demonstrated time management and organizational skills required.
  • Superior listening skills required.
  • Flexible and adaptable to change.
  • Work flexible schedule including days, nights, weekends, holidays.
  • Knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, security systems and procedures, computer operations preferred.
  • Flexibility to work a minimum of 50 hours per week, with possibility of additional hours.

When performing duties, the employee frequently moves throughout the workplace; sits, uses hands to finger, handle, or feel objects, tools, or controls; reaches with hands and arms; balances, stoops, kneels, and verbally communicates. The employee is occasionally required to lift and/or move up to 50 pounds. Vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

This description is intended to be a general outline of typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work.

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

Sioux Falls, SD – $‑$