Kitchen Manager
Position Overview
The Original Pancake House is seeking a Kitchen Manager to oversee back-of-house operations at their bustling restaurant. This role is crucial for managing kitchen staff, food production, and inventory control.
Key Responsibilities
Inventory and Ordering: Manage ordering based on par systems and inventory needs, oversee inventory to optimize food costs, and work with the back-of-house management team.
Staff Management: Schedule kitchen staff efficiently, make necessary adjustments to staffing levels, and ensure all kitchen staff are well-trained and adhere to restaurant standards.
Quality Control: Oversee food preparation and presentation to ensure high quality, conduct regular line checks, temperature logs, and food quality assessments.
Health and Safety Compliance: Enforce strict sanitation and safety standards, ensuring compliance with health and safety regulations.
Communication: Maintain open lines of communication with all management levels, participate in management meetings, and address operational concerns promptly.
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 high-volume food service settings.
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 understanding of sanitation regulations.
Patient and empathetic interpersonal skills, capable of multitasking in a fast-paced environment.
Physical ability to lift up to 50 pounds, stand for long periods, and handle the 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.