Kitchen Manager

Job Purpose:

• Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan menu items, orders supplies, and keep records and accounts. Supervises and participate in cooking and baking and the preparation of foods. Writes weekly schedules according to business and projected goals for labor dollars or percentages. Uses labor dollars and menu costing programs to price labor and food cost percentages. Must participate in checking of all purchased supplies for quality and account for each delivered item.

We Offer:

• Competitive pay: $50,000-$55,000 annually
• Competitive benefits packages for full time employees
• Employee discounts
• Free shift meals
• A great work environment

Skills/Qualifications:

• Applicants must be 18 or older to apply
• Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
• Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Duties and Responsibilities:

• Conduct training for personnel
• Direct and coordinate food or beverage preparation
• Monitor worker performance
• Investigate customer complaints
• Maintain production or work records
• Determine food or beverage costs
• Modify work procedures or processes to meet deadlines
• Direct and coordinate activities of staff
• Estimate materials or labor requirements
• Inspect facilities or equipment for regulatory compliance
• Oversee work progress to verify safety or conformance to standards
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and hire staff, including cooks and other kitchen workers.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Meet with sales representatives in order to negotiate prices and order supplies.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Plan, direct, and supervise the food preparation and cooking activities.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Record production and operational data on specified forms.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Order food and other supplies needed to ensure efficient operation.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Demonstrate new cooking techniques and equipment to staff.

This job description provides a general guideline to the most common duties, responsibilities, and minimum requirement for this position. It is not all-inclusive and the actual position may vary as circumstances indicate or as determined by the Company.

Associated topics: back end, bakery manager, floor manager, food service supervisor, general manager, night shift manager, operations, produce manager, restaurant general manager, shift manager