Position: Kitchen Manager

Compensation: Negotiable based on experience

Full-time position: 40–50 hours per week, 9–10 hour shifts

Availability: Applicants must have evening and weekend availability including day and evening shifts. Employee will either be responsible for opening or closing the restaurant

Job Description: A Kitchen Manager is in charge of coordinating and supervising the restaurant’s kitchen staff according to food safety standards. Their duties include hiring, training and scheduling all back of house staff, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.  

Duties and Responsibilities: 

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
• Be knowledgeable of restaurant policies regarding personnel.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Check and maintain proper food holding and refrigeration temperature control panels.
• Manage operational systems including checklist, prep sheets, standardized recipes, build sheets, opening/closing procedures.
• Perform other tasks as assigned.

Requirements and Qualifications:

• Extensive standing and walking for up to 10 hours
• Reliable
• Must be able to communicate clearly
• Exposure to heat, steam, smoke, cold
• Must have high level of mobility/flexibility in space provided
• Must have time management skills
• Must be able to read, write and perform addition/subtraction calculations
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet
• Lifting up to 50 pounds
• Must be  ServSafe Certified or willing to obtain certification through ongoing training

Ready to apply? 

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