Kitchen Manager Jobs

The Kitchen Manager is responsible for all culinary activities. This position oversees the daily operations of the restaurant and will be responsible for the hiring, training, and supervision back of house staff. At Omakase Restaurant Group you will work alongside distinguished and creative chefs with access to best quality ingredients.

Essential Functions include but may not be limited to:

• Ensures disciplinary procedures and documentation are completed according to ORG policies
• Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management
• Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment
• Attend the required meetings and other administrative sessions
• Assist kitchen staff with food prep and creation
• Delegate as appropriate to develop back of house staff and meet clearly defined goals and objectives
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas and equipment. Compliance with operational standards, company policies, federal, state, local laws, and ordinances
• Develop employees by giving ongoing feedback and establishing performance expectations by conducting performance reviews
• Ensure sufficient staffing levels are scheduled to accommodate business demands
• Oversee product purchasing and manage culinary budget
• Assist in special function menu planning
• Enforce consistency in high quality of food preparation standards
• Coordinate tasks for each back of house position and lead daily post and/or pre-shift lineups
• Review weekly schedules to meet forecast and budget
• Work with the Catering Manager to ensure all catering orders are on time and accurate. Must plan for staffing and ordering needs for any catering orders being produced at their location
• Ensure all invoices are accounted for, accurate, and turned into the accounting department on time.

Requirements

• Ability to meet deadlines
• Be able to stand, walk, and bend for long periods of time throughout the day
• Strong knowledge of back of the house systems, ordering, and inventory
• Excellent communication skills
• Manager level Food Safety Training Certification
• Strong knowledge of current and future food trends
• Strong knowledge of local, state, and federal food sanitation regulations
• 2+ years as a Kitchen Manager in a high volume operation and/or relevant education and/or experience
• Be able to lift up to 50 lbs

Work Environment

This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.

Physical Demands

The physical demands described here are representative of those that must be met by the Kitchen Manager employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Kitchen Manager employee is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Kitchen Manager employee is occasionally required to stoop, kneel, crouch, or crawl.

The Kitchen Manager employee must be able to lift and/or move up to 50 pounds, and be able to work in a sitting position for long periods of time.

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.