Kitchen Manager Jobs

The Kitchen Manager (KM) helps the General Manager to ensure that day to day kitchen operations of the restaurant run smoothly. The Kitchen Manager is responsible for overseeing food representation, ordering supplies, scheduling shifts, and monitoring inventory levels. They also assist the General manager with training, recruiting, weekly schedules, ordering merchandise and planning. The KM also helps support of Front of House when needed.

Duties and Responsibilities

Manage People

• Ensure successful onboarding and training of new hires using established training.
• Effectively communicate with kitchen, front of house, and managers using the Portal and shift meetings.
• Ensures staff is trained on all food quality, food preparation, and plate presentation to meet company standards.
• Completes reviews in a timely manner.
• Performs other related duties as assigned.
• Maintain adequate staffing levels to deliver high quality food while meeting financial goals.
• Collaborate and assist Food & Beverage Director with new menu rollout and kitchen systems
• Develop a high functioning kitchen team.
• Coaching kitchen staff by maintaining positive morale.

Manage Food, Safety, and Supplies

• Maintain proper safety standards in the kitchen area.
• Strong understanding of KDS system.
• All food products are stored in compliance with health and safety regulations.
• Meets food cost expectations.
• Develop brand/theme specific recipes that can be executed consistently by staff.
• Builds and develops systems and checklists for optimizing kitchen performance.
• Ensures successful line checks are completed daily.
• Ensures inventory and line levels are maintained and adjusted according to weekly and seasonal business needs.
• Organize and direct kitchen staff to maintain a clean, sanitized, and organized facility (Daily and weekly checklist).
• Maintain and order food supplies and kitchen equipment, as needed.
• Ensures accurate period inventories are completed. Review with General Manager.

The information contained in this job description is intended to describe the most important aspects of the position. It is not intended to be an exhaustive list of all responsibilities, duties, and skills required to perform the work. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in this document are representative of the knowledge, skills, and/or abilities required to perform this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essentials functions.

Qualifications

• Must have flexible and open availability
• Highly motivated and organized.
• Ability to direct, support, and drive excellence
• Previous Restaurant Supervisory, Management, or Leadership experience
• Proficient in Microsoft Office/ Excel and/or Google sheets
• Must be able to communicate clearly with managers, kitchen, front of house staff and guests.
• Ability to maintain all kitchen standards
• Proficient at line checks
• Understand management bonus structure and how your decisions and actions affect it.
• Food Handler certification
• High School Diploma or equivalent

Skills

• Professional
• Punctual
• Thorough and Organized
• Teamwork Oriented
• Maintains a Good Energy Level
• Communication

Physical Requirements

• Some lifting and the movement of moderate loads require a 50-pound lifting requirement

. • Responsible for utilizing office equipment. The effective operation of equipment requires the use of all limbs, fingers, and the ability to see.

• Attend meetings, conferences, workshops, etc. as well as visit LDE locations, off site locations, etc.; therefore, he/she must be able to travel autonomously, possibly to other geographical locations.
• Spends approximately 20% of his/her time standing and walking swiftly, therefore, he/she must have the ability to bend, stoop, kneel, and move freely using all limbs and seeing at close/long distances.
• Often working indoors, but occasionally required to work outdoors.

• Flexible availability to fill in where coverage is needed, including nights and weekends. • Expectation to work an approximately a 48 (or more) hour work week, scheduled to meet critical coverage hours.