Kitchen Manager

Responsibilities:

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation, to ensure consistency and quality.
• Develop and maintain standardized recipes, portion sizes, and food quality standards.
• Review and assess menu and catering profitability, assist with catering events to ensure smooth execution.
• Collaborate with kitchen leads to plan menus, specials, parties, and events.
• Create team schedule and manage labor hours.
• Responsible for food orders, management of equipment and food inventory levels, food costs, and kitchen expenses to meet budgetary goals.
• Use of Marketman to ensure correct menu pricing.
• Create and manage par lists.
• Create weekly/monthly cost, waste and inventory reports.
• Work with the General Manager to hire, train, mentor, and motivate kitchen staff, providing guidance on culinary techniques and best practices.
• Ensure compliance with uniform standards.
• Responsible for quarterly staff performance reviews.
• Identify areas of improvement within the kitchen, create and implement procedures for success.
• Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards at all times, work with the health department during inspections.
• Oversee scheduled maintenance and handle kitchen emergencies.
• Collaborate with the front-of-house team to coordinate efficient service and address any guest concerns or special requests promptly.
• Participate in design and implementation of kitchen expansion
• Table visits with guests

Qualifications:

• Degree in Culinary Arts, Hospitality Management or a related field (preferred) or equivalent experience as a Kitchen Manager/Lead or similar position in a high-volume restaurant.
• Strong leadership and communication skills, with the ability to inspire and motivate a diverse team.
• In-depth knowledge of culinary techniques, food safety standards, and kitchen equipment operation.
• Exceptional organizational and problem-solving abilities, with a strong eye for detail.
• Ability to thrive in a fast-paced environment and maintain composure under pressure.
• Certification in food safety and sanitation (e.g. ServSafe) preferred.
• Experience with MarketMan or comparable software is a plus.
• Ability to work evenings, weekends, and holidays, as needed.

Benefits & Perks:

• Competitive compensation package including salary and bonus
• 401k
• Vacation Pay
• Opportunities for professional development.
• Employee discounts and incentives.
• A supportive and collaborative work environment where your contributions are valued.

If you're ready to take your culinary career to the next level and lead a talented team in creating memorable dining experiences, we want to hear from you! Please submit your resume and detailed cover letter to [email protected] explaining why you are the ideal candidate for this position.