Kitchen Manager

7 days ago

Orlando, Florida, United States Sofrito Latin Cafe Full time
Job Description

As a key member of our team, the Kitchen Manager will be responsible for overseeing the daily operations of our kitchen, ensuring that all food is prepared and presented to the highest standards. This includes managing inventory, ordering supplies, and maintaining a clean and safe working environment.

Key Responsibilities

Primary

  • Develop and implement kitchen policies and procedures to ensure efficient and effective food preparation and presentation.
  • Manage inventory and ordering of supplies to minimize waste and optimize resources.
  • Ensure that all food is prepared and presented to the highest standards, meeting the expectations of our customers and adhering to health and safety regulations.
  • Supervise and train kitchen staff to ensure that they are equipped to perform their duties effectively and efficiently.
  • Monitor and control food costs, labor costs, and other expenses to ensure that the kitchen operates within budget.
  • Collaborate with other departments to ensure seamless service and high-quality food presentation.
  • Develop and implement menu planning and pricing strategies to ensure that the kitchen remains competitive and profitable.
  • Ensure that all kitchen equipment and facilities are maintained in good working order and that all necessary repairs and maintenance are carried out in a timely manner.
  • Develop and implement systems for tracking and monitoring kitchen performance, including food safety, quality control, and customer satisfaction.
  • Ensure that all kitchen staff are aware of and adhere to health and safety regulations, including food handling and preparation procedures.
  • Develop and implement training programs for kitchen staff to ensure that they are equipped to perform their duties effectively and efficiently.
  • Collaborate with other departments to ensure that the kitchen operates in a way that is consistent with the company's overall goals and objectives.

Supplemental

  • Develop and implement systems for tracking and monitoring kitchen performance, including food safety, quality control, and customer satisfaction.
  • Collaborate with other departments to ensure that the kitchen operates in a way that is consistent with the company's overall goals and objectives.
  • Develop and implement training programs for kitchen staff to ensure that they are equipped to perform their duties effectively and efficiently.

Tools and Technology

  • Commercial kitchen equipment, including ovens, stoves, refrigerators, and dishwashers.
  • Point-of-sale systems and inventory management software.
  • Food safety and quality control systems.
  • Training and development programs for kitchen staff.

Qualifications

  • 2 years of experience in a kitchen management role.
  • Knowledge of food safety and quality control procedures.
  • Ability to supervise and train kitchen staff.
  • Strong communication and interpersonal skills.
  • Ability to work in a fast-paced environment and meet deadlines.
  • Knowledge of inventory management and ordering procedures.
  • Ability to analyze data and make informed decisions.

Personal Requirements

  • Self-discipline and initiative.
  • Leadership ability and outgoing personality.
  • Ability to motivate and inspire kitchen staff.
  • Strong communication and interpersonal skills.
  • Ability to work in a fast-paced environment and meet deadlines.

Accountabilities

  • Ensure that the kitchen operates in a way that is consistent with the company's overall goals and objectives.
  • Develop and implement systems for tracking and monitoring kitchen performance, including food safety, quality control, and customer satisfaction.
  • Collaborate with other departments to ensure that the kitchen operates in a way that is consistent with the company's overall goals and objectives.
  • Develop and implement training programs for kitchen staff to ensure that they are equipped to perform their duties effectively and efficiently.

Supervision of others

  • 20+ employees each shift.

Working conditions

  • Hours may vary if the manager must fill in for his/her employees or if emergencies arise.
  • Ability to perform all functions at the restaurant.
  • Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
  • Work with hot, cold, and hazardous equipment as well as operating phones, computers, fax machines, copiers, and other office equipment.

Benefit: 1 week paid vacation and 5 days of paid sick leave after 1 year of continuous work.

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