Kitchen Manager

The Kitchen Manager is responsible for overseeing the kitchen operations, ensuring the execution of high-quality dishes, managing costs, and maintaining health and hygiene standards. This role includes training and developing kitchen staff, controlling inventory and food costs, and ensuring the kitchen operates efficiently and safely. The ideal candidate will have strong leadership skills, culinary expertise, and a commitment to maintaining the restaurant's high standards.

Key Responsibilities:

Training and Development

• Staff Training: Develop and implement comprehensive training programs for kitchen staff, ensuring all team members are knowledgeable about recipes, cooking techniques, and safety procedures.
• Onboarding: Conduct thorough onboarding for new hires, introducing them to the kitchen layout, equipment, and workflow.
• Continuous Improvement: Provide ongoing training and support to enhance the skills and performance of the kitchen team. Encourage professional growth and development.
• Performance Reviews: Conduct regular performance evaluations, providing constructive feedback and recognizing high performers. Address performance issues promptly and effectively.

Recipe Execution and Quality Control

• Recipe Adherence: Ensure all dishes are prepared according to standardized recipes and presentation guidelines. Maintain consistency in taste, appearance, and portion sizes.
• Quality Assurance: Conduct regular quality checks on ingredients and finished dishes. Address any deviations from standards immediately.
• Innovation: Collaborate with the culinary team to develop and test new recipes, menu items, and seasonal specials.
• Guest Feedback: Monitor guest feedback related to food quality and presentation. Implement improvements based on feedback to enhance the dining experience.

Cost Control and Stock Management

• Inventory Management: Oversee the ordering, receiving, and storage of ingredients and supplies. Ensure accurate inventory records and minimize waste.
• Cost Control: Monitor food costs and implement strategies to reduce waste and increase efficiency. Ensure that all dishes are costed correctly and maintain profitability.
• Supplier Relationships: Maintain strong relationships with suppliers to ensure the timely delivery of high-quality ingredients. Negotiate favorable terms and pricing.
• Waste Management: Implement waste reduction strategies, including portion control, proper storage, and effective use of ingredients.

Health and Hygiene Management

• Compliance: Ensure the kitchen complies with all health and safety regulations, including local, state, and federal requirements.
• Sanitation Standards: Maintain high standards of cleanliness and sanitation in the kitchen. Ensure all staff adhere to hygiene practices, including proper handwashing and use of protective gear.
• Health Inspections: Prepare for and participate in health inspections. Address any issues identified during inspections promptly.
• Food Safety: Implement and monitor food safety protocols, including proper storage, handling, and cooking temperatures. Conduct regular audits to ensure compliance.

Qualifications:

• Proven experience as a Kitchen Manager or in a similar leadership role in a high-volume, a la carte restaurant.
• Strong culinary skills and knowledge of kitchen operations.
• Excellent leadership and team management abilities.
• Strong organizational and multitasking skills.
• Proficiency in inventory management and cost control.
• Knowledge of health and safety regulations and food safety standards.
• Ability to work under pressure and maintain high standards during busy periods.