The Kitchen Manager will oversee daily kitchen operations for a full-service restaurant, reporting to the owner or franchise operator. This role will lead a medium-sized team of 10–25 employees, ensure consistent food quality and safety, manage costs and inventory, and execute established recipes while adapting recipes and developing seasonal specials.
Responsibilities
- Oversee daily kitchen operations in a full-service restaurant.
- Schedule and coordinate kitchen staff across a team of 10–25 employees.
- Manage food preparation and ensure consistent execution of established recipes.
- Adapt recipes and prepare seasonal specials.
- Maintain inventory levels and support effective inventory control.
- Enforce food safety and sanitation standards.
- Monitor quality assurance and uphold consistent food quality.
- Control food costs and support efficient kitchen operations.
- Train and lead kitchen staff.
Preferred Qualifications
- 3+ years of kitchen management experience.
- Food Protection Manager certification.
- ServSafe certification.
- Knowledge of food safety and sanitation.
- Experience with inventory management and food cost control.
- Experience with menu planning and kitchen operations.
- Strong staff scheduling and leadership skills.
- Effective problem-solving skills.
