Restaurant Kitchen Manager

1 week ago

Columbia, South Carolina, United States JINYA Ramen Bar Full time
Job Summary

As a key member of the JINYA Ramen Bar team, the Kitchen Manager plays a vital role in ensuring the highest standards of food quality and service excellence. This dynamic leader will oversee the daily operations of the kitchen, guiding and motivating the culinary team to deliver exceptional dishes that exceed our guests' expectations.

Key Responsibilities
  • Food Safety and Quality: Maintain a safe and healthy work environment by enforcing sanitation standards and procedures, ensuring compliance with legal regulations, and overseeing all aspects of kitchen safety and food preparation.
  • Culinary Leadership: Develop and implement effective kitchen operations, including menu planning, inventory management, and staff training, to ensure seamless execution of our culinary vision.
  • Team Management: Lead and motivate the kitchen team to achieve exceptional performance, providing coaching, feedback, and development opportunities to enhance their skills and knowledge.
  • Cost Control: Monitor and manage food costs, labor expenses, and inventory levels to maintain profitability and efficiency.
  • Inventory Management: Order and receive food supplies, ingredients, and kitchen items in a timely and cost-effective manner, ensuring accurate inventory levels and minimizing waste.
  • Scheduling and Labor Management: Create schedules for kitchen team members, ensuring efficient labor costs based on daily sales and business needs.
  • Equipment Maintenance: Oversee the maintenance and repair of kitchen equipment, ensuring it is kept clean and in excellent working condition.
  • Guest Satisfaction: Respond promptly and professionally to guest complaints and feedback, ensuring a positive dining experience.
  • Collaboration and Communication: Work closely with the general manager and other restaurant managers to meet and exceed revenue objectives, sharing knowledge and best practices to drive business success.
Requirements
  • Experience: Minimum 2 years of experience in a high-volume, fast-paced restaurant environment, preferably in a leadership or management role.
  • Skills: Outstanding verbal and written communication skills, with the ability to multitask, lead by example, and motivate team members.
  • Education: High school diploma or equivalent, preferably with a degree in culinary arts or a related field.
  • Certifications: Possess relevant certifications, such as food safety and handling, and be able to work in a multi-cultural environment.
Work Environment

This role operates in a fast-paced, dynamic restaurant environment, requiring the ability to work effectively in a team, communicate clearly, and maintain a high level of professionalism.

Physical Demands

The physical demands of this role include standing for long periods, frequent lifting and moving of up to 50 pounds, and working in a hot, humid, and wet kitchen environment.

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