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Kitchen Operations Manager

2 months ago

Nashville Tennessee, United States Riot Hospitality Group Full time
About the Role

Riot Hospitality Group is seeking a highly skilled and experienced Kitchen Manager to join our team. As a key member of our culinary leadership team, you will be responsible for overseeing the day-to-day operations of our kitchen, ensuring exceptional food quality, and maintaining a safe and efficient work environment.

Key Responsibilities
  • Food Quality and Safety: Maintain high standards of food quality, presentation, and taste by regularly inspecting dishes, monitoring portion sizes, and implementing recipe consistency.
  • Kitchen Operations: Supervise and coordinate all kitchen activities, including food preparation, cooking, and plating, to ensure efficient and timely service.
  • Inventory Management: Manage inventory levels, order supplies, and maintain appropriate stock levels to ensure uninterrupted kitchen operations.
  • Team Management: Train, mentor, and motivate kitchen staff, ensuring they adhere to food safety and sanitation standards, as well as follow recipes and cooking procedures accurately.
  • Scheduling and Labor Management: Schedule and assign shifts for kitchen personnel, balancing workload and optimizing labor efficiency.
  • Equipment Maintenance: Oversee the cleaning and maintenance and preventative maintenance of kitchen equipment, ensuring proper functioning and timely repairs or replacements.
  • Compliance and Regulatory Requirements: Ensure required maintenance is conducted timely (such as hood cleaning, grease traps, etc.) and enforce strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices.
  • Customer Service: Respond promptly and effectively to customer concerns or complaints regarding food quality, portion sizes, or service.
  • Brand Standards: Adhere to all brand policies, procedures, and recipes.
Requirements
  • Education: High School Diploma or equivalent; Culinary School preferred.
  • Experience: 4 years of experience as a Kitchen Manager / Executive Chef in a fast-paced, restaurant setting.
  • Skills: Strong knowledge of food safety and sanitation regulations, proven track record of managing kitchen operations, leading a team, and motivating kitchen staff, excellent culinary skills, and a passion for creating high-quality dishes and maintaining high standards.
  • Leadership and Interpersonal Skills: Strong leadership and interpersonal skills to effectively manage and motivate a diverse kitchen team.
  • Organizational Abilities: Excellent organizational abilities, with the ability to multitask and prioritize tasks effectively.
  • Communication: Ability to effectively communicate and work collaboratively with front of house staff, management, suppliers, corporate staff, and Culinary Director.