Kitchen Manager
Description:
Job Description
The Kitchen Manager is responsible for overseeing all kitchen operations to ensure efficient food preparation, high-quality standards, food safety compliance, and effective team leadership. This role manages kitchen staff, controls food costs, maintains inventory, and ensures that all dishes meet the restaurant’s quality and presentation standards.
Key Responsibilities
Kitchen Operations
Oversee daily kitchen operations, including food preparation, cooking, and plating
Ensure consistent quality, taste, and presentation of all menu items
Develop and maintain standardized recipes and portion control
Staff Management
Recruit, train, schedule, and supervise kitchen staff
Provide ongoing coaching, performance feedback, and disciplinary action when necessary
Foster a positive, professional, and team-oriented kitchen culture
Food Safety & Sanitation
Ensure compliance with all health, safety, and sanitation regulations
Maintain clean, organized, and safe kitchen and storage areas
Conduct regular inspections and address any issues immediately
Inventory & Cost Control
Order food, supplies, and equipment as needed
Monitor inventory levels, reduce waste, and control food costs
Track kitchen expenses and assist in budgeting and cost analysis
Menu & Quality Control
Collaborate with ownership or chefs on menu planning and updates
Test new recipes and specials as needed
Ensure allergen awareness and proper food handling practices
Equipment & Maintenance
Ensure proper use and maintenance of kitchen equipment
Coordinate repairs and report equipment issues promptly
Full-time