Kitchen Manager
About the role
The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.
Responsibilities
- Order materials, supplies, and ingredients based on demand.
- Supervise kitchen employees and organize food orders.
- Oversee the food preparation and cooking process.
- Recruit and train kitchen employees in designated stations.
- Monitor inventory levels and perform weekly inventory assessments.
- Schedule work shifts for employees.
- Store all food products in compliance with health and safety regulations.
- Ensure the kitchen is clean and organized.
- Maintain weekly and monthly cost reports.
- Perform all duties as assigned.
Requirements
Education/Certifications: High school diploma or equivalent preferred. An associate degree in hospitality related field or equivalent is preferred. A valid driver's license is required. NRA ServSafe Food and Alcohol certifications preferred.
Experience: 2 years previous restaurant management experience preferred.
Physical Requirements: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.