Kitchen Manager

Overview:
• The Kitchen Manager is responsible for overseeing all aspects of kitchen operations, including food preparation, menu planning, inventory management, and ensuring food safety standards are upheld. This role requires strong leadership skills, culinary expertise, and the ability to manage a team effectively.

Responsibilities:
Menu Planning and Development:
• Develop and update menus in collaboration with the executive chef or head chef.
• Ensure that menus are diverse, appealing to customers, and financially viable.
• Stay updated on food trends and incorporate new dishes or ingredients into the menu.
Food Preparation and Production:
• Supervise kitchen staff in food preparation, cooking, and presentation.
• Ensure that all dishes are prepared according to established recipes and quality standards.
• Monitor portion control and waste management to optimize food costs.
Inventory Management:
• Maintain accurate inventory records for food and kitchen supplies.
• Place orders for ingredients and supplies as needed, ensuring adequate stock levels.
• Monitor food costs and implement strategies to minimize waste and maximize profitability.
Staff Training and Development:
• Train new kitchen staff on food preparation techniques, safety procedures, and kitchen protocols.
• Provide ongoing training and coaching to improve performance and efficiency.
• Foster a positive and collaborative work environment to encourage teamwork and morale.
Quality Control and Food Safety:
• Ensure compliance with health and safety regulations and food hygiene standards.
• Conduct regular inspections of kitchen equipment and facilities to identify any maintenance or cleanliness issues.
• Investigate and resolve any customer complaints related to food quality or service.
Budgeting and Cost Management:
• Assist in developing the kitchen budget and monitor expenses to stay within budgetary constraints.
• Analyze financial data and identify opportunities to reduce costs without compromising quality.
• Implement cost-saving measures while maintaining high standards of food quality and service.
Collaboration and Communication:
• Coordinate with other restaurant staff, including servers, bartenders, and management, to ensure smooth operations.
• Communicate effectively with vendors, suppliers, and contractors to negotiate contracts and resolve issues.
• Provide regular updates to management on kitchen performance, challenges, and opportunities for improvement.
Qualifications:
• 1 - 3 years proven experience as a kitchen manager or similar role in a restaurant or food service establishment.
• Culinary degree or relevant certification preferred.
• Strong leadership and interpersonal skills.
• Excellent organizational and time management abilities.
• Knowledge of food safety regulations and best practices.
• Ability to work well under pressure in a fast-paced environment.
• Proficiency in inventory management and cost control.
• Flexibility to work evenings, weekends, and holidays as needed.