Restaurant Kitchen Manager

The Restaurant Kitchen Manager oversees a large kitchen staff of 16 or more employees, ensuring efficient food production and bar management while maintaining strict food safety standards. This role includes monitoring food costs and interacting with suppliers weekly but does not involve menu development.

Responsibilities

• Manage and control food costs
• Oversee food production processes to ensure quality and efficiency
• Supervise bar operations within the kitchen
• Ensure compliance with all food safety regulations
• Oversee and lead a large kitchen staff (16+ members)
• Coordinate weekly interactions with suppliers

Preferred Qualifications

• 2+ years of experience in restaurant kitchen management

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