Job Overview

Kitchen Manager Job Description
Reports to General Manager
General Responsibilities:

  • Prepare, cook, and present food quickly and efficiently.
  • Set an example for safe food handling practices, and enforce compliance with other employees.
  • Keep up to date with current promotions, daily specials, and events.
  • Attend weekly management meetings & kitchen management meetings
  • Work safely around kitchen equipment and report any maintenance issues to the chef.
  • Communicate with the front-of-house manager regarding ticket times, 86 items, large parties, events, and other restaurant operations.
  • Assist in the opening and/or closing of the kitchen.
  • Maintain personal knowledge by completing in-house training and readings.
  • Always adhere to and enforce all company policies and procedures, including smoke breaks and cell phone use.
  • Be involved and contribute to management team meetings

Supervision & Training

  • Assists in the hiring, disciplinary decisions, promotion decisions, and firing of employees.
  • Supervise, train, and motivate others, with the key aim of delivering the highest quality food to our customers as quickly as possible.
  • Responsible for the direct supervision of all kitchen staff excluding any full-time kitchen shift managers.
  • Maintain documentation on employees using incident report forms, including tardiness, personnel conflicts, and work performance issues.
  • Maintain documentation on employees related to positive job performance, including skill development, positive attitude, and teamwork.
  • Responsible for new employee training and delegating station training.

Kitchen Operations, Policies & Procedures

  • Maintain an active ServSafe certification
  • Maintain daily sanitation and temperature logs
  • Document any equipment problems or failures. Take action as appropriate, including notifying the Head Chef and calling qualified equipment repair persons.
  • Responsible for keeping the kitchen clean, sanitary, and safe at all times.

Ordering/Inventory:

  • In charge of taking daily/weekly inventory and ordering food for the restaurant
  • Keep and maintain weekly and monthly food budgets and avoid overspending
  • Order food for the brewery as needed
  • Maintaining an equipment & small wares order list.
  • Monitors food inventory for potential product loss and employee theft.
  • Ensures all food items are in date. Properly disposes of any food that is past date and records product loss in Optimum Control
  • Works with the kitchen staff to complete the beginning of-month inventory.
Apply Now