Job Overview

Responsibilities 

  • • Managing inventory so that all necessary ingredients are stocked for service
  • • Hiring new staff and providing training to facilitate quick acclimation
  • • Streamlining the kitchen processes to maintain prompt service times
  • • Working with the Owner to develop and maintain the restaurant menu
  • • Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
  • • Creating schedules for all kitchen staff
  • • Tracking kitchen finances to identify areas of potential waste
  • Supervise food prep and cooking.
  • Check food plating and temperature.
  • Establish portion sizes.
  • Price menu items in collaboration with the Operations Manager
  • Order food supplies and kitchen equipment, as needed
  • Train kitchen staff on prep work and food plating techniques
  • Store food products in compliance with safety practices (e.g. in refrigerators)
  • Keep weekly and monthly cost reports
  • Maintain sanitation and safety standards in the kitchen area
  • Skills 
  • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
  • Hands-on experience with planning menus and ordering ingredients
  • Knowledge of a wide range of recipes
  • Familiarity with kitchen sanitation and safety regulations
  • Excellent organizational skills
  • Conflict management abilities
  • Ability to manage a team in a fast-paced work environment
  • Flexibility to work during evenings and weekends
  • Certification from a culinary school or degree in Restaurant Management is a plus
  • • A strong base of culinary knowledge
  • • Leadership skills
  • • Interpersonal skills
  • • Attention to detail
  • • Financial understanding
  • • Physical stamina to withstand a full shift potentially on their feet

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