Kitchen Manager

Tandem Hospitality Group; Austin (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Tandem Hospitality Group seeks a Kitchen Manager to lead daily kitchen operations in Austin, ensuring top quality and consistent dining experiences. You will supervise on-duty kitchen staff, uphold food safety standards, and collaborate with restaurant and banquet teams to meet revenue and quality goals.

Responsibilities include menu development with seasonal local ingredients, inventory control, staff training, and maintaining a clean, organized kitchen aligned with company culture and safety

Qualifications

• High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment.
• Degree from recognized culinary institution preferred
• Ability to read, write, convert measurements and follow a recipe
• ServSafe certified

Responsibilities

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies
• Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
• Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
• Manage inventory control, ordering food supplies and equipment to maintain stock levels
• Provide employees with the tools and environment they need to be successful
• Develop and implement strategies and practices that support employee engagement
• Responsible for creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
• Coordinate service with restaurant and banquet operations
• Manage the daily operation of the kitchen to include performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
• Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
• Ensure that stations are set up properly in time for service
• Ensure that food is properly covered, dated, stored, and rotated
• Ensure the correct temperature of both stored and prepared foods
• Taste all food items for quality purpose before service begins
• Use food preparation tools in accordance with manufacturer's instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Make sure all storage areas are tidy and all products are stored appropriately
• Use safe and hygienic food handling practices at all times
• Report any unforeseen circumstances, maintenance needs or faulty equipment
• Follow all company safety and security policies and procedures
• Report accidents, injuries, and unsafe work conditions
• Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards
• Comply with quality assurance expectations and standards
• Ensure a safe working environment at all times for all associates

Skills

Leadership

Kitchen management

Food safety

Menu development

Education

High School diploma

Culinary degree preferred

Job description

Job Description

The Kitchen Manager is responsible for ensuring levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. They will be responsible for exemplifying our culture as they supervise the kitchen staff on-duty.

Job Responsibilities

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the company's overall mission, vision, values and strategies
• Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
• Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
• Manage inventory control, ordering food supplies and equipment to maintain stock levels
• Provide employees with the tools and environment they need to be successful
• Develop and implement strategies and practices that support employee engagement
• Responsible for creating daily specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
• Coordinate service with restaurant and banquet operations
• Manage the daily operation of the kitchen to include performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
• Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
• Ensure that stations are set up properly in time for service
• Ensure that food is properly covered, dated, stored, and rotated
• Ensure the correct temperature of both stored and prepared foods
• Taste all food items for quality purpose before service begins
• Use food preparation tools in accordance with manufacturer's instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Make sure all storage areas are tidy and all products are stored appropriately
• Use safe and hygienic food handling practices at all times
• Report any unforeseen circumstances, maintenance needs or faulty equipment
• Follow all company safety and security policies and procedures
• Report accidents, injuries, and unsafe work conditions
• Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards
• Comply with quality assurance expectations and standards
• Ensure a safe working environment at all times for all associates

Job Qualifications

• High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and beverage establishment
• Degree from recognized culinary institution preferred
• Ability to read, write, convert measurements and follow a recipe
• ServSafe certified

Source: Tandem Hospitality Group