KITCHEN MANAGER
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Job Description
Responsibilities
- Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation to ensure quality standards are met.
- Manage inventory control, including ordering supplies, stock rotation, and minimizing waste.
- Supervise and train kitchen staff on food safety, proper handling techniques, and efficient.
- Maintain compliance with health and safety regulations related to food safety management and sanitation procedures.
- Coordinate shift schedules, manage labor costs, and ensure smooth service during peak hours.
- Conduct staff interviews, performance evaluations, and ongoing training to foster a motivated team environment.
- Monitor food production processes to meet quality standards while controlling costs and maximizing profitability through profit and loss analysis.
- Collaborate with management on budgeting, menu planning, and special event catering such as banquets or large parties.
- Lead by example in delivering excellent customer service and ensuring guest satisfaction.
- Proven experience in quick service & elevated dining management or casual dining environments; fine dining or catering experience is a plus.
- Strong background in food preparation, cooking techniques, and culinary management.
- Demonstrated leadership skills with previous supervising or team management roles within the food industry.
- Knowledge of food safety management practices and health regulations.
- Excellent organizational skills with the ability to manage inventory control and budgeting processes effectively.
- Effective communication skills for staff training, managerial communication, and customer service excellence.
- Ability to handle multiple priorities in a fast-paced environment while maintaining attention to detail.
- Basic math skills necessary for inventory calculations, cost control, and profit analysis.
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