Kitchen Manager

The Kitchen Manager oversees all back-of-house operations, ensuring efficient workflow, consistent food quality, and a safe, sanitary environment. This role is responsible for supervising kitchen staff, managing inventory, maintaining equipment, and working closely with management to deliver an exceptional dining experience.

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Key Responsibilities

Kitchen Operations
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure recipes, portion sizes, and presentation standards are followed consistently.
• Maintain a clean, organized, and efficient kitchen environment.
• Ensure strict compliance with health, safety, and sanitation regulations.
• Monitor food production levels and adjust as needed for business demands.

Staff Leadership & Development
• Recruit, train, and supervise kitchen staff, including cooks, prep workers, and dishwashers.
• Create and manage kitchen staff schedules to ensure proper coverage.
• Provide ongoing coaching, performance evaluations, and disciplinary actions when necessary.
• Foster a positive, collaborative team environment and encourage growth.

Inventory & Cost Control
• Manage inventory levels and oversee ordering of food, supplies, and equipment.
• Monitor food costs, reduce waste, and maintain consistent portion control.
• Track deliveries, inspect products, and ensure the freshness and quality of all ingredients.
• Work within budget guidelines to achieve cost and profit targets.

Quality Control
• Maintain high standards for food quality, taste, and consistency.
• Conduct regular line checks to ensure food safety and presentation standards.
• Address and correct any issues related to food preparation or service.

Coordination & Communication
• Collaborate with the General Manager and front-of-house staff to ensure smooth overall service.
• Communicate kitchen needs, challenges, and successes with management.
• Participate in menu planning, recipe development, and seasonal updates.

Equipment & Maintenance
• Maintain proper functioning of kitchen equipment and tools.
• Schedule and document routine maintenance; report repairs and replacements promptly.
• Ensure proper use and handling of all kitchen machinery.

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Qualifications

Required
• 2–4 years of experience in a kitchen supervisory or management role.
• Strong knowledge of food preparation, kitchen operations, and safety regulations.
• Leadership skills with the ability to train, motivate, and manage staff.
• Excellent organizational and multitasking abilities.
• Ability to work in a fast-paced, high-pressure environment.
• Flexible availability, including nights, weekends, and holidays.

Preferred
• Experience in high-volume or full-service dining.
• Culinary training or certification.
• Food safety certification (e.g., ServSafe).

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Key Competencies
• Leadership & Decision-Making
• Time Management & Organization
• Communication & Teamwork
• Attention to Detail
• Problem-Solving
• Kitchen Safety & Sanitation Knowledge