Kitchen Manager

Sunbelt; Americus (GA); On-site; USD 50,000 - 65,000; Full time

Job summary

Sunbelt in Americus, Georgia, is seeking a Kitchen Manager who will oversee kitchen operations, supervise staff, manage inventory, and ensure compliance with food safety regulations. Experience in kitchen management is preferred but not required. The successful candidate will work closely with the Food and Beverage Manager to optimize food preparation and customer satisfaction, ensuring a clean and efficient kitchen environment.

Qualifications

• Experience in kitchen management preferred but not required.
• Ability to maintain clean working environments and ensure safety regulations.
• Skill in evaluating and training kitchen personnel.

Responsibilities

• Supervise kitchen staff and ensure food preparation meets standards.
• Order materials based on menu and maintain inventory levels.
• Create menu items and portion sizes with Restaurant Managers.

Skills

Supervision

Inventory Management

Food Safety Regulations

Customer Satisfaction

Job description

Position: Kitchen Manager

Department: Food and Beverage

Supervisor: Food and Beverage Manager

Job Summary

A Kitchen Manager, or Kitchen Supervisor, is the person who ensures that kitchen departments run smoothly and ensures that all kitchen and restaurant staff adhere to safety regulations. Their duties include supervising kitchen staff, organizing food orders, overseeing food preparation, cooking and examining food plating and temperatures.

Skills

A Kitchen Manager supervises kitchen duties by managing the pantry, inventory, controlling how food is stored and prepared and supervising how the customers are serviced. Successful Kitchen Managers guide a restaurant’s kitchen staff to deliver quality, timely food and ensure that all customers are satisfied. Some of the main duties include:

• Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards.
• Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions.
• Ordering kitchen materials and ingredients based on the menu and market demand.
• Supervising food preparation in the kitchen and ensuring that customers are satisfied.
• Maintaining clean working environments and making sure that employees follow the restaurant’s preventive maintenance measures.
• Maintaining adequate inventory levels and conducting weekly inventories.
• Working with Restaurant Managers to create menu items, pricing and establishing portion sizes of each meal.
• Scheduling shifts by business hours, days, and occasions.
• Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials.

Experience preferred but no required.