Kitchen Manager

About the Role

The Kitchen Manager (KM) oversees all aspects of food production, service, presentation, ordering, and storage, as well as the maintenance of kitchen equipment and food items. The KM ensures cleanliness of trash receptacles and pathways to meet health department, building management, and corporate standards.

Responsibilities

• Hire, train, develop, coach, counsel, and terminate back-of-house employees.
• Collaborate with front-of-house management and hourly staff to deliver an exceptional guest dining experience.
• Maintain proper staffing levels, kitchen cleanliness, and equipment functionality in coordination with the General Manager.
• Oversee and document food inspection reports, including:
  • Current manager food safety certification.
  • Daily line checks and HACCP logs.
  • Maintenance concerns, food pars, order guides, prep levels, and storage locations.
• Train and develop an Assistant Kitchen Manager and Management-In-Training (MIT) staff.
• Complete projects assigned by the General Manager or corporate office and delegate tasks to hourly staff.
• Report unsafe equipment, structures, or incidents to the General Manager and corporate office.
• Communicate with purveyors, maintenance companies, and suppliers to ensure safety and quality in daily operations.
• Follow proper procedures for employee or guest injuries/illnesses and report incidents to the General Manager and corporate office.
• Maintain and record events in the manager’s “red book” and correspond via the email system.