The Kitchen Manager maintains food quality and safety standards, overseeing all phases of food production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
The Kitchen Manager has financial responsibility for food costs, labor costs and kitchen supplies. Our Kitchen Manager sets operational goals and plans to achieve or exceed written budgets, then utilize kitchen systems, schedules, tools and procedures to attain these goals;
all while adhering to city and state regulations.
Industry leading compensation
Attainable bonus potential
Career growth opportunities
And Much More!
The Kitchen Manager must have 2 years’ experience in a full service, moderate to high volume restaurant
Solid track record of success in previous assignments demonstrating upward career tracking is a must for the Kitchen Manager
The Kitchen Manager must possess strong communication skills
Culinary school background is a plus, but not required for the Kitchen Manager position
Kitchen Managers must be able to work ten hour-plus shifts plus ability to stand, sit or walk for extended periods of time
The Kitchen Manager must be able to grasp, lift and / or carry up to 50lbs as needed, have finger / hand dexterity to operate kitchen machinery, knives, etc.
and be able to withstand changes in temperature, occasional smoke, steam and heat in a confined area