High-Volume Kitchen Operations Manager

The Walker Group; Titusville (FL); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Competitive salary

Job summary

The Walker Group is seeking a Kitchen Manager to oversee back-of-house operations in a busy restaurant environment. You will manage inventory, staff, and food production to ensure cost efficiency and top quality.

Ideal candidates bring leadership, strong organizational skills, and a commitment to food safety. The role requires flexibility for weekends, evenings, and holidays, with focus on maintaining high standards in a fast-paced setting.

Qualifications

• Proven experience in kitchen management in high-volume food service.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills with mentoring ability.
• High standard of cleanliness and understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Able to multitask in a fast-paced environment.
• Physical ability to lift up to 50 pounds and stand for long periods.
• Familiar with cost control and inventory management techniques.
• Experience with ServSafe or similar safety certifications.
• Flexibility to work various shifts, including weekends and holidays.

Responsibilities

• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.
• Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.
• Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
• Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
• Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
• System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Skills

Kitchen management

Leadership

Multitasking

Food safety

Inventory management

Staff mentoring

Time management

Tools

Scheduling software

Job description

The Walker Group is seeking a Kitchen Manager to oversee back-of-house operations in a busy restaurant environment. You will manage inventory, staff, and food production to ensure cost efficiency and top quality.

Ideal candidates bring leadership, strong organizational skills, and a commitment to food safety. The role requires flexibility for weekends, evenings, and holidays, with focus on maintaining high standards in a fast-paced setting.