Kitchen Manager
Ramirez Hospitality Group · Littleton, CO · 2 mo ago
On-siteManagementFull-time
About the role
We are seeking a dedicated Kitchen Manager to oversee the back-of-house operations at our bustling restaurant.
Responsibilities
- Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.
- Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.
- Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
- Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
- Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
- System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.
Qualifications
- Proven experience in kitchen management or a similar role in a high-volume food service setting.
- Strong background in large commissary or mass-volume food production.
- Excellent leadership and organizational skills, with the ability to mentor and motivate a team.
- A high standard of cleanliness and an understanding of sanitation regulations.
- Patient and empathetic with strong interpersonal skills.
- Capable of multitasking efficiently in a fast-paced environment.
- Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.
- Familiarity with cost control, inventory management techniques, and scheduling software.
- Experience with safety and food handling certifications (e.g., ServSafe).
- Flexibility to work various shifts, including weekends, evenings, and holidays.