Kitchen Manager
- Oversee all kitchen operations, ensuring consistent execution of recipes, portioning, and presentation standards
- Train, and evaluate kitchen staff, holding the team accountable to side work, attendance, and conduct standards
- Conduct regular testing and training on food safety, sanitation, and proper use of equipment
- Monitor and achieve budget goals for food cost, labor cost, and waste reduction
- Manage inventory, ordering, and receiving of product to company standards
- Maintain equipment and enforce preventative maintenance schedules
- Maintain prep lists, pars, and daily readiness plans to keep the kitchen service-ready
- Collaborate with the GM on menu development, pricing, and recipe documentation
- Ensure compliance with all health department regulations and pass inspections
- Model a culture of teamwork, safety, and accountability through daily leadership and pre-shift communication
- Minimum 3–5 years of progressive kitchen leadership experience (KM, Sous Chef, or higher)
- Strong knowledge of food safety, sanitation, and health department standards (ServSafe certification required)
- Proven track record in managing costs and hitting financial targets
- Excellent organizational and communication skills
- Ability to stand for long periods and lift up to 50 lbs
- Availability to work evenings, weekends, and holidays as required
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