Overview:
The Kitchen Manager is responsible for overseeing all kitchen operations, ensuring that food is prepared to the highest standards of quality and safety. This role involves managing kitchen staff, maintaining inventory, ensuring cleanliness and organization, and working closely with the Head Chef to execute the restaurant’s menu. The Kitchen Manager plays a vital role in ensuring the efficiency and effectiveness of the kitchen, contributing to the overall success of the restaurant.

Responsibilities:

• Staff Management: Supervise and coordinate the activities of all kitchen staff, including line cooks, prep cooks, dishwashers, and other kitchen personnel. The Kitchen Manager is responsible for scheduling shifts, assigning tasks, and ensuring that all kitchen staff are working efficiently and effectively.
• Training and Development: Train new kitchen staff and provide ongoing training to existing staff to ensure that they have the skills and knowledge necessary to perform their roles. The Kitchen Manager is responsible for maintaining a high standard of culinary excellence and ensuring that all staff adhere to the restaurant’s policies and procedures.
• Inventory Management: Oversee the ordering, receiving, and inventory of all food and kitchen supplies. The Kitchen Manager is responsible for ensuring that the kitchen is stocked with the necessary ingredients and supplies, while also managing costs and minimizing waste. This includes conducting regular inventory checks and working with vendors to source high-quality ingredients.
• Food Safety and Sanitation: Ensure that the kitchen complies with all health and safety regulations, including food safety standards, cleanliness protocols, and kitchen safety procedures. The Kitchen Manager is responsible for maintaining a clean and organized kitchen, conducting regular safety inspections, and ensuring that all staff are trained in food safety and kitchen safety procedures.
• Menu Execution: Work closely with the Head Chef to ensure that all dishes are prepared and presented according to the restaurant’s standards. The Kitchen Manager is responsible for overseeing the preparation and cooking of food, ensuring that it meets the restaurant’s quality standards and is delivered to customers in a timely manner.
• Cost Control: Manage food costs by overseeing portion control, minimizing waste, and finding cost-effective suppliers. The Kitchen Manager is responsible for ensuring that the kitchen operates within its budget and that food costs are kept in line with the restaurant’s financial goals.
• Equipment Maintenance: Ensure that all kitchen equipment is properly maintained and in good working order. The Kitchen Manager is responsible for arranging for repairs and maintenance as needed, and for ensuring that the kitchen is equipped with the necessary tools and equipment to operate efficiently.
• Team Collaboration: Work closely with the Head Chef, GM, and other restaurant managers to ensure that the kitchen and front-of-house operations are aligned. The Kitchen Manager must communicate effectively with the front-of-house team to ensure that orders are prepared and delivered correctly