Kitchen Manager - Night Shift

Job Summary

The Kitchen Manager assists the Executive Chef to ensure a profitable and smooth kitchen operation. Promotes maximum customer satisfaction by maintaining high-quality control. Provides input on personnel performance, schedule and menu changes, special events, and any other ideas that positively impact the restaurant operation.

Responsibilities

• Staff Management - Training kitchen staff/new hires, delegating tasks, providing performance feedback, overseeing daily kitchen operations, including food prep, cooking and plating
• Quality Control - Monitoring food preparation, ensuring consistency in quality and taste, using FIFO to ensure proper food rotation
• Support - Providing cooks with support, on and off the line
• Menu Planning - Producing weekly specials with chef
• Food and Safety Compliance - Enforcing strict food safety standards, ensuring proper food handling, storage practices, training staff on sanitation

Skills And Qualifications

• Leadership Skills - Ability to motivate and manage team effectively
• Communication - Clear communication with chef, kitchen staff and servers
• Problem solving abilities - Identifying and resolving issues quickly in fast paced environment
• Culinary Expertise - Strong understanding of cooking techniques, food preparation and waste management

Education And Experience

• A culinary degree is preferred, not required
• A minimum of two years’ experience in a high-volume restaurant is required
• Some supervisory experience is preferred

Mental And Physical Requirements

• Must be able to multi-task and work in stressful situations
• Must be capable of standing for long periods
• Must be capable of lifting 50 pounds
• Frequently lift and/or move objects, tools, ingredients weight 10-25 pounds
• Must be able and willing to climb stairs with tools and equipment
• Must have excellent manual dexterity

Working Environment and Conditions

• Frequent exposure to hot water, potentially slippery floors, ovens, stovetops with varying degrees in temperatures
• Frequent exposure to fluctuating temperatures (inside and outside as needed)
• Working in close quarters, standing for hours at a time
• Frequently lift and/or move objects, tools, ingredients weight 10-25 pounds
• Must be able to balance and stoop or kneel
• Must have excellent manual dexterity
• Work hours may include early mornings, late evenings, holidays and weekends