Kitchen Manager

About the role

The role of Kitchen Manager involves overseeing the kitchen operations, ensuring food quality and safety, managing staff, and adhering to all health and safety regulations.

Responsibilities

• Oversee kitchen operations to ensure efficient service and high-quality food production.
• Manage kitchen staff, including hiring, training, and performance evaluations.
• Ensure compliance with all health and safety regulations and food handling standards.
• Develop and implement strategies to improve kitchen efficiency and reduce waste.
• Work closely with the executive chef to maintain consistent menu offerings and culinary standards.

Requirements

• Bachelor’s degree in Culinary Arts or related field.
• Minimum 5 years of experience in a similar managerial role.
• Proven ability to manage kitchen staff and maintain high standards of food quality and safety.
• Strong leadership skills and the ability to motivate and develop team members.
• Excellent communication and interpersonal skills.

Qualifications

• Valid Food Handlers Permit.
• Experience with kitchen equipment and facilities management.
• Knowledge of food safety and sanitation practices.

Skills

• Strong organizational and time management skills.
• Ability to work under pressure and meet deadlines.
• Proficiency in Microsoft Office Suite.

Benefits

• Comprehensive health insurance coverage.
• Paid time off and holidays.
• Flexible schedule options.
• Professional development opportunities.

Pay

Salary range: $50,000 - $60,000 annually.

Schedule

Monday through Friday, 8:00 AM - 4:00 PM.

Contact

To apply, please fill out the form below or contact us at [contact information].

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