A Kitchen Manager is responsible overseeing, coordinating and supervising a restaurant’s kitchen staff according to food safety standards. Their duties include hiring, training, and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.
Job description
- Provides direction to kitchen staff, ensuring execution of all employee duties in food service operations and day-to-day operations of the kitchen.
- Streamlining the kitchen processes to maintain prompt service times.
- Monitors kitchen operations to ensure compliance with local authorities’ regulations.
- Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
- Managing inventory so that all necessary ingredients are stocked for service.
- Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
- Monitors labor costs to attain budgeted goals within restaurant policies and procedures.
- Provide training and development to kitchen staff.
Requirements
- Diploma in Food & Beverage, Culinary or equivalent.
- 3 years’ experiences as Kitchen Manager, Chef-in-charge or leadership experience.
- A strong base of culinary knowledge
- People Management, fostering teamwork and giving feedback
- Conflict resolution and attention to detail
