Kitchen Manager | Polished Casual Dining | 60-70K

Job Summary:

We are seeking an experienced and dedicated Kitchen Manager to oversee the kitchen operations and ensure the highest standards of food quality and safety. The ideal candidate will have strong culinary expertise, leadership abilities, and a passion for maintaining an efficient, clean, and organized kitchen. This role involves managing the kitchen staff, inventory, and ensuring that all meals are prepared to the restaurant’s standards.

Key Responsibilities:

• Kitchen Leadership:
• Recruit, train, and supervise kitchen staff, including chefs, cooks, dishwashers, and prep workers.
• Create and manage staff schedules to ensure the kitchen is adequately staffed during all shifts.
• Conduct regular staff meetings to communicate goals, updates, and kitchen policies.
• Foster a positive and collaborative work environment, encouraging teamwork and high morale.
• Food Quality and Safety:
• Ensure all food is prepared to the highest standards of quality, taste, and presentation.
• Monitor kitchen operations to ensure compliance with health and safety regulations, including proper food handling and sanitation practices.
• Oversee portion control, food waste management, and proper storage of ingredients to maintain quality and cost efficiency.
• Implement and maintain procedures for cleaning and maintaining kitchen equipment.
• Operations Management:
• Oversee daily kitchen operations, ensuring timely and accurate food preparation and delivery.
• Collaborate with the Front of the House Manager to coordinate service and ensure smooth communication between the kitchen and dining room.
• Manage inventory levels, conduct regular stock checks, and place orders for ingredients, supplies, and equipment as needed.
• Develop and update kitchen policies and procedures to ensure operational efficiency.
• Financial Management:
• Assist with budgeting and cost control for kitchen operations.
• Monitor and manage labor costs, minimizing overtime while ensuring adequate staffing.
• Track food costs and work with suppliers to obtain the best prices for ingredients.
• Analyze kitchen performance metrics, including waste, food costs, and labor costs, to identify areas for improvement.
• Menu Development:
• Collaborate with the executive chef or head chef to develop and refine the menu, ensuring it meets customer preferences and seasonal availability.
• Test new recipes and techniques, ensuring consistency in taste and presentation.
• Stay updated on culinary trends and incorporate them into the menu as appropriate.

Qualifications:

• Proven experience as a Back of the House Manager, Kitchen Manager, or similar role in the restaurant industry.
• Strong culinary skills with a deep understanding of kitchen operations.
• Excellent leadership and team management abilities.
• High level of organizational and multitasking skills.
• In-depth knowledge of food safety regulations, kitchen hygiene, and sanitation standards.
• Proficiency in kitchen management software (e.g., inventory management systems).