Job Overview

Responsibilities and essential job functions include but are not limited to the following:
· Kitchen Operational Management
-Oversee the preparation and cooking of all food items, ensuring consistency and quality
-Manage kitchen workflow, ensuring timely delivery of food to customers
-Maintain a clean and organized kitchen environment, ensuring compliance with all safety and sanitation regulations
· Staff Management
-Hire, train, and supervise kitchen staff, including cooks, prep cooks and other kitchen personnel.
-Assign tasks to kitchen staff and monitor performance to ensure adherence to safety, cleanliness, and food quality standards
-Create staff schedules, ensuring adequate coverage during peak times
-Provide ongoing training and mentorship to kitchen staff to improve skills and maintain high performance.
· Food Safety and Quality Control
-Enforce food safety standards, including temperature control, sanitation, and cleanliness, in accordance with local health regulations.
-Monitor the quality and consistency of food preparation, ensuring the restaurant meets or exceeds guest expectations.
-Conduct regular inventory checks and inspections to ensure all food items are stored correctly and that products are used before their expiration dates.
· Inventory and Ordering
-Maintain and monitor inventory levels for all kitchen supplies, ingredients, and equipment
-Place orders with suppliers as needed and manage the receipt of deliveries, ensuring proper storage and handling
-Track and control food costs, ensuring the kitchen stays within budget
· Cost Control and Budgeting
-Manage the kitchen’s budget by analyzing food costs and adjusting menus or inventory orders to maintain profitability
-Implement procedures to minimize waste and optimize food preparation processes
-Track and report on kitchen performance, including food costs, waste and labor expenses.
· Collaboration with Management
-Work closely with the Store Manage and other department heads to coordinate kitchen activities with front-of-house operations
-Help design and implement new menu items and assist with food trends and promotions
-Provide input on hiring, firing, and disciplinary actions for kitchen staff.
Qualifications:
· Proven experience as a Kitchen Manager or in a similar supervisory role in the foodservice industry.
· Strong leadership and team management skills.
· Excellent knowledge of kitchen operations, including food safety regulations and best practices.
· Ability to manage multiple tasks in a fast-paced environment
· Strong organizational skills and attention to detail
· Experience in budgeting, cost control, and inventory management
· High School diploma or equivalent; Culinary Arts degree or equivalent is preferred.
· Certification in food safety and sanitation preferred

Responsibilities 

Skills 

Benefits 

· Competitive salary and performance-based bonuses: $25-$35/hr (including tips), performance-based bonuses
· Health, dental, and vision insurance
· Discounted meals and drinks
· Paid breaks
· Opportunities for career growth and development
Please send us your resume and availabilities with expected position to our following email and indicate which location you are applying for in the application. twilight.ny.hr@gmail.com

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