The Kitchen Manager is responsible for overseeing the entire kitchen operation within the restaurant. This role includes managing kitchen staff, ensuring food safety and cleanliness standards, controlling inventory and costs, and maintaining the quality of the food.
Responsibilities:
 Supervise and coordinate all kitchen activities.
 Oversee food preparation, presentation, and storage to ensure compliance with food health and safety standards.
 Manage kitchen staff by recruiting, selecting, orienting, and training employees.
 Maintain inventory levels and conduct full kitchen inventories.
 Develop kitchen operations guidelines and improve system efficiencies.
 Set and enforce standards for cook times, portion sizes, and overall food quality.
 Ensure equipment is maintained and properly serviced.
 Manage kitchen staff performance, providing regular feedback, reviews, and disciplinary actions as needed.
 Collaborate with the restaurant manager to align kitchen operations with the overall goals of the restaurant.
 Control food and labor costs while maximizing profitability.
Requirements:
 Proven experience as a Kitchen Manager, Chef, or Head Cook.
 Strong understanding of restaurant operations and management.
 Excellent communication and leadership skills.
 Ability to work under pressure in a fast-paced environment.
 Knowledge of best practices for training kitchen staff and implementing kitchen procedures.
 High level of creativity and reliability.
 Food safety certification and understanding of HACCP principles.
 Culinary school diploma or equivalent experience