Kitchen Manager

1 month ago

Rancho Cucamonga, United States Soup 'n Fresh Full time
Job DescriptionJob Description

Job Title: Restaurant Kitchen Manager

Job Summary:

As our Kitchen Manager, you will play a pivotal role in overseeing all aspects of food production and operations within our restaurant. This position requires a blend of entrepreneurial spirit, culinary expertise, and strong leadership abilities to ensure the efficient and effective functioning of the kitchen and related production processes. You will be responsible for maintaining high-quality standards, optimizing productivity, managing inventory, and leading a team of kitchen staff to deliver exceptional dining experiences to our customers. 

Key Responsibilities:

  • Kitchen Management: Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and presentation. Ensure adherence to recipes, portion sizes, and quality standards while always offering expert guidance and leadership to all team members.

  • Menu Development: Work closely with ownership and chefs and culinary team members to create innovative and enticing buffet menus that cater to customer preferences, seasonal ingredients, and the latest culinary trends. 

  • Inventory Control: Manage inventory levels for food and kitchen supplies, monitor usage patterns, and implement efficient ordering processes to minimize waste and optimize cost-effectiveness. Oversee cooks and manage the preparation, portioning, garnishing, and storage of all buffet items. Implement and supervise FIFO food management practices, including inventory reporting and placing food orders. Forecast consumption of food and other beverages to determine quantities needed for purchase or requisition. Ensure storage and online organization follow FIFO principles to maximize efficiency and control overproduction.

  • Quality Assurance: Maintain strict quality control measures to ensure consistency, freshness, and taste of all food items served. Conduct regular inspections of ingredients, equipment, and kitchen facilities to uphold cleanliness and sanitation standards.

  • Staff Supervision and Training: Recruit, hire, and train kitchen staff members, including chefs, cooks, and kitchen assistants. Provide ongoing coaching, feedback, and performance evaluations to foster a positive and productive work environment. Ensure continuous monitoring and training on food safety standards, preparing for health department inspections at all times.

  • Scheduling and Labor Management: Develop and maintain staffing schedules to meet operational demands while controlling labor costs. Monitor employee hours, breaks, and overtime to ensure compliance with CA labor laws and regulations.

  • Vendor Relations: Cultivate and maintain relationships with food suppliers, vendors, and service providers. Negotiate pricing agreements, evaluate product quality, and coordinate deliveries to ensure timely availability of ingredients and supplies.

  • Budgeting and Financial Management: Develop budgets and financial forecasts for the kitchen department. Monitor expenses, analyze variances, and implement cost-saving initiatives to maximize profitability and achieve financial targets.

  • Customer Satisfaction: Strive to exceed customer expectations by delivering exceptional food quality, presentation, and service. Address customer feedback, complaints, and inquiries promptly and professionally to maintain customer loyalty and satisfaction.

  • Compliance and Safety: Ensure compliance with all health, safety, and sanitation regulations, including food handling protocols, HACCP guidelines, and occupational safety standards. Conduct regular inspections and implement corrective actions as needed. Utilize FMS for production management and recipe control. Establish and enforce BOH sanitation, organization, and operational procedures by maintaining strict cleaning schedules, organizing storage areas efficiently, and standardizing procedures for consistent food preparation and service.

Qualifications and Skills:

  • Proven experience as a chef, kitchen manager, or culinary professional in a high-volume restaurant environment.

  • Strong culinary skills and a passion for food quality, taste, and presentation.

  • Excellent leadership abilities with the capacity to motivate and inspire a diverse team of kitchen staff.

  • Exceptional organizational and multitasking skills, with the ability to prioritize tasks and delegate responsibilities effectively.

  • Proficient knowledge of kitchen equipment, food safety practices, and sanitation standards.

  • Solid understanding of inventory management, cost control, and budgeting principles.

  • Excellent communication and interpersonal skills, with the ability to interact professionally with customers, suppliers, and team members.

  • Flexibility to work evenings, weekends, and holidays as required in a fast-paced restaurant setting.

  • Culinary degree or certification from a recognized culinary institute preferred or 2 years of cooking experience.

In our Soup ‘n Fresh Team:

You are a dynamic and results-driven individual with a passion for culinary excellence and operational efficiency as our Restaurant Kitchen Manager. Creating memorable dining experiences and building a successful restaurant business that delights customers and inspires culinary innovation.
 

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