A Kitchen Manager plays a crucial role in the efficient operation of a restaurant's kitchen. They are responsible for overseeing kitchen staff, ensuring high food quality and safety, and managing the kitchen's daily operations. The Kitchen Manager is focused on ensuing productive kitchen operations, and promoting strong adherence to company processes.

Job Title: Kitchen Manager

Reports To: General Manager

Job Summary: The Kitchen Manager is responsible for supervising and coordinating all kitchen activities during their designated shift. They must ensure the kitchen operates smoothly, maintain food quality and safety standards, and lead the kitchen team effectively.

Key Responsibilities:

Kitchen Team Leadership:

Supervise, Train and motivate entire kitchen team by providing a positive and motivating work environment

Monitor team performance, provide feedback and coaching to address any performance issues

Delegate tasks and responsibilities, oversee daily kitchen operations, including opening and closing duties ensuring the team works efficiently and cooperatively. Conduct pre-shift meetings to communicate daily goals, special promotions, and any relevant updates.

Ensure all Team Members are trained and understand in all kitchen operations standards.

Food Preparation & Menu Compliance:

Oversee food preparation processes, portion control and food presentation to ensure consistency and quality.

Ensure that all dishes are prepared in a timely manner and according to the brand menu and recipe standards.

Collaborate with Culinary and Training departments to ensure teams complete understanding of menu recipes

Ensure recipe adherence is followed by all kitchen Team Members and provides proper coaching when needed

Monitor food temperatures and storage to prevent spoilage and maintain safety standards.

Reviews food supplies, ingredients and other kitchen items in a timely and cost-effective procedure.

Address customer complaints or concerns related to food quality promptly and professionally.

Kitchen Manager 9_2023

Kitchen Organization:

Enforce food safety and hygiene standards to ensure compliance with health regulations. Conduct regular checks to maintain cleanliness and organization in the restaurant. Manage inventory of equipment and kitchen tools and order supplies

Ensure proper equipment maintenance is followed and report any malfunctions if needed.

Adhere to all health and safety regulations, including food handling and sanitation standards.

Conduct regular safety inspections and training for kitchen staff and handle any food safety incidents or emergencies..

Controls Costs:

Review kitchen labor and scheduling with General Manager to ensure proper kitchen coverage

Controls food cost and usage by adhering to proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Maintains inventory levels and conducts weekly inventory with management team. Ensures that all products are ordered according to data/restaurant specific needs.

Administrative Tasks:

Maintain accurate records of inventory, waste, and kitchen expenses.

Prepare reports and updates for restaurant management when needed

Requirements:

Proven experience as a Kitchen Manager or similar role in the restaurant industry. Strong knowledge of kitchen operations, food safety, and sanitation practices. Excellent leadership and communication skills.

Ability to work under pressure in a fast-paced environment.

Ability to speak and understand the english language

Basic computer skills for inventory management and reporting.

Food handling and safety certifications required.

Working Conditions:

The job may require standing for long periods, lifting heavy objects, and working in a hot and fast-paced kitchen environment.

A Kitchen Manager is a critical role in ensuring the restaurant's kitchen functions efficiently, producing high-quality dishes, and maintaining the highest standards of food safety and sanitation. Their leadership skills and attention to detail are essential for the success of the kitchen team and overall restaurant operation.