A Kitchen Manager oversees all culinary operations, ensuring efficient kitchen workflow and maintaining quality standards. This role is vital for delivering exceptional dining experiences that drive customer satisfaction and business profitability.
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What is a Kitchen Manager?
A Kitchen Manager is a leadership role responsible for managing the daily operations of a restaurant or food service kitchen. They ensure that food preparation, cooking, and presentation meet established quality and safety standards while overseeing kitchen staff, inventory, and equipment. This position requires strong organizational skills, culinary expertise, and the ability to maintain a smooth and efficient kitchen environment.
What does a Kitchen Manager do?
A Kitchen Manager plans and coordinates kitchen activities, including menu development, food ordering, and inventory management. They supervise and train kitchen staff, enforce health and safety regulations, and monitor food quality and consistency. Additionally, they manage kitchen budgets, control costs, and handle scheduling to ensure optimal staffing levels during peak service times.
Job Overview
We are seeking an experienced Kitchen Manager to oversee all culinary operations in our fast-paced restaurant environment. The ideal candidate will be responsible for maintaining high food quality standards, managing kitchen staff, controlling food costs, and ensuring compliance with health and safety regulations. This leadership role requires strong organizational skills and a passion for delivering exceptional dining experiences to our guests.
Kitchen Manager responsibilities include:
1. Oversee daily kitchen operations and food preparation processes
2. Manage and train kitchen staff, including cooks, prep cooks, and dishwashers
3. Develop and update menus in collaboration with ownership/management
4. Maintain inventory control and manage food ordering from US-based suppliers
5. Ensure compliance with FDA food safety standards and local health regulations
6. Control food costs through waste reduction and portion control measures
7. Schedule kitchen staff and manage labor costs effectively
8. Maintain kitchen equipment and coordinate repairs as needed
9. Implement and maintain quality control standards for all dishes
10. Handle vendor relationships and negotiate pricing with suppliers
1. 3+ years of kitchen management experience in US restaurant industry
2. Food Handler's Certification and knowledge of local health codes
3. Proven ability to manage food costs and maintain profit margins
4. Experience with inventory management and ordering systems
5. Strong leadership and staff training capabilities
6. Ability to work in fast-paced, high-pressure environments
7. Knowledge of American cuisine standards and trends
8. Availability to work evenings, weekends, and holidays
9. Physical stamina to stand for extended periods and lift 50+ pounds
Preferred Qualifications
1. Culinary degree from accredited US institution
2. Experience with POS systems (Toast, Aloha, or Micros)
3. Background in high-volume restaurant operations ($1M+ annual revenue)
4. Knowledge of diverse culinary techniques and international cuisines
5. Experience with seasonal menu development
6. Previous experience opening new restaurant concepts
7. Familiarity with sustainable sourcing practices
8. Bilingual skills (Spanish/English) for kitchen communication
Bonus Skills
1. ServSafe Manager Certification current within 2 years
2. Experience with kitchen design and equipment layout planning
3. Knowledge of allergen protocols and special dietary requirements
4. Background in implementing kitchen efficiency systems (Lean Kitchen)
5. Experience with local farm-to-table sourcing relationships
6. Proficiency in recipe costing software
7. Track record of reducing food waste by 15%+ annually
8. Experience training staff for culinary competitions or awards
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