Job Summary:
The Kitchen Manager is accountable for the overall success of daily kitchen operations, ensuring high-quality food production and guest satisfaction. This role involves leading the culinary team, managing all food-related functions, and continuously improving employee performance while maximizing financial results. The Kitchen Manager oversees all food preparation areas, ensuring sanitation and food standards are met while guiding and developing staff.

Responsibilities:

• Lead and manage the kitchen team to ensure efficient daily operations.
• Provide direction for food preparation and kitchen activities, ensuring quality and consistency.
• Develop and implement guidelines for purchasing, receiving, and inventory management.
• Monitor and manage department expenses, including food costs and supplies.
• Participate in budgeting processes and analyze financial reports to identify areas for improvement.
• Ensure compliance with food safety and sanitation standards, conducting regular inspections.
• Oversee menu development, presentation, and execution, ensuring creative and appealing food displays.
• Provide exceptional customer service by responding to guest feedback and addressing complaints.
• Train and mentor kitchen staff in culinary techniques and presentation skills.
• Foster a positive work environment by encouraging teamwork and open communication.
• Maintain a safe and organized kitchen, ensuring adherence to safety procedures.
• Collaborate with other departments, such as catering and banquet services, to ensure seamless operations.
• Conduct regular staff meetings to discuss performance, provide training updates, and address concerns.
• Analyze service trends and customer feedback to continually improve the dining experience.
• Handle administrative tasks related to scheduling, payroll, and staff evaluations.
• Perform other duties as assigned by management to enhance operational efficiency.

Requirements:

• High school diploma or GED; 6 years of experience in culinary, food and beverage, or a related professional area, or a 2-year degree in Culinary Arts or Hospitality Management with 4 years of experience.
• Proven experience in kitchen management or a supervisory role within a culinary environment.
• Strong culinary skills with a solid understanding of food preparation techniques and presentation standards.
• Knowledge of food safety regulations and best practices.
• Excellent leadership and interpersonal skills, with the ability to inspire and motivate a team.
• Strong organizational and multitasking abilities to manage high-volume operations.
• Proficiency in budgeting and financial management related to kitchen operations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong communication skills, both verbal and written.
• Passion for culinary excellence and a commitment to providing exceptional guest experiences.