About the Role:

The Kitchen Manager plays a pivotal role in overseeing the daily operations of the kitchen to ensure efficient food production and exceptional quality standards. This position is responsible for managing food safety protocols, controlling food and labor costs, and maintaining sanitation standards to comply with health regulations.. By leading and training kitchen staff, the Kitchen Manager fosters a productive and positive work environment that supports high performance and teamwork. Ultimately, this role ensures that the kitchen operates smoothly, delivering outstanding food service that aligns with the establishment’s goals and customer satisfaction.

Pay Structure:

• Competitive annual salary offered based on experience, knowledge and ability to lead team independently.

Benefits:

• Up to 56 hours of paid sick time at management pay rate; unused hours convert to additional paid vacation time.
• Affordable health and dental insurance available, with employer contributions.
• Ability to rotate weekends off in coordination with the management team to ensure peak coverage is successfully maintained.
• Eligible for 401(k) plan after one year of employment, with 100% employer match up to 4% of annual earnings.
• Additional paid or unpaid time off available when planned in advance with the management team.

Minimum Qualifications:

• Proven experience in kitchen management or a similar supervisory role within the food service industry.
• Comprehensive knowledge of food safety regulations and sanitation standards.
• Strong understanding of food cost control and labor cost management.
• Ability to plan menus and oversee food production processes effectively.
• Excellent leadership and communication skills to manage and motivate kitchen staff.

Preferred Qualifications:

• Certification in food safety or culinary management (e.g., ServSafe Manager Certification).
• Experience working alongside Management in a high-volume kitchen environment.
• Familiarity with inventory management software and kitchen management systems.
• Background in menu development and nutritional planning.
• Formal culinary education or degree.

Responsibilities:

• Supervise and coordinate all kitchen activities including food preparation, cooking, and plating to ensure timely and high-quality service.
• Implement and monitor food safety and sanitation standards in compliance with local and federal regulations.
• Manage inventory, control food and labor costs, and minimize waste to maximize profitability.
• Recruit, train, and evaluate kitchen staff performance while fostering a positive and efficient work environment.
• Schedule staff shifts and manage labor resources to meet operational demands without exceeding budget constraints.
• Conduct regular inspections of kitchen equipment and facilities to ensure proper maintenance and safety.
• Maintain accurate records related to food production, inventory, and labor to support operational decisions and reporting.

Skills:

The Kitchen Manager utilizes food safety expertise daily to ensure all kitchen operations comply with health regulations, preventing contamination and foodborne illnesses. Skills in food and labor cost management are critical for maintaining budgetary control and maximizing profitability through efficient resource allocation. Collaboration with Executive and Head Chefs requires strong communication and menu planning abilities to create appealing and cost-effective dishes. Leadership and team management skills are essential for training staff, resolving conflicts, and maintaining a motivated workforce. Additionally, knowledge of sanitation practices and kitchen equipment maintenance supports a safe and clean working environment, contributing to overall operational excellence.