Job Summary
Kitchen Manager- Help ensure total guest satisfaction, quality food production, and sound restaurant performance. Oversees the entire kitchen team while managing inventory and food costs.
Job Responsibilities
- Oversee the human resource function in the kitchen ensuring recruitment, selection, orientation, training, scheduling, and performance management functions meet or exceed company-specified criteria.
- Build morale of the kitchen staff by developing, cross-training, and mentoring.
- Ensure restaurant food quality by completing thorough line checks and tasting / testing food on a consistent basis
- The KM has contributory financial responsibility for food costs, labor costs, and kitchen supplies. Must set operational goals and plans to achieve or exceed written budgets, then direct staff and utilize kitchen systems, schedules, tools, and procedures to attain those goals.
- Work closely with the management team to identify and develop employees for future leadership roles
- Maintain food quality and safety standards, overseeing all phases of food procurement, production, and service.
- Focus on inventory and ordering, storage and rotation, food preparation, recipe adherence, and service / production standards.
Standards are achieved through daily line checks and food reviews, response to guest feedback, ongoing maintenance / housekeeping, and staff training.
Job Requirements :
- Must be 21 years old or older
- Minimum of 2+ years experience in the hospitality business, buffets, and contract food service is a plus!
- Ability to work and meet deadlines with minimal supervision
- Working knowledge of all staff functions
Benefits :
- Medical, Dental, and Vision
- Best-in-class training
- Bonus-Monthly, Quarterly, and Amazing potential!!
- PTO- 2 weeks plus 1-week sick pay during the first year
- Strong Upward Mobility
- 5 Day-50 Hour Work Week
Phil Fox
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