Kitchen Manager

SmokeWorks; Bloomington (IN); On-site; USD 50,000 - 65,000; Full time

Job summary

A leading restaurant in Bloomington, IN is seeking a Kitchen Manager to oversee kitchen operations, ensuring high standards of food quality and guest experiences. The ideal candidate will have strong leadership skills and culinary expertise, managing menu development and team training while maintaining compliance with safety regulations.

Qualifications

• Minimum of 3 years of experience in culinary management or similar role.
• Strong leadership and management skills.

Responsibilities

• Oversee all aspects of kitchen operations including food preparation and staff management.
• Manage inventory levels and ensure compliance with health regulations.

Skills

Leadership

Communication

Interpersonal Skills

Education

ServSafe Manager Certification

Job description

Social Cantina/Smokeworks- Bloomington, IN Kitchen Manager Bloomington, IN·Full time Company website Apply for Kitchen Manager

Deliver excellent guest experiences through knowledgable and efficient management of food and beverage service.

Description

As a Kitchen Manager, you will be responsible for overseeing all aspects of kitchen operations, including food preparation, culinary execution, and kitchen staff management. Your leadership, culinary expertise, and commitment to excellence will be essential in maintaining the high standards and reputation of our restaurant.

Although you may always have oversight over the kitchen, you are expected to learn and master each Area of Responsibility, and oversee that other onsite managers have the appropriate tools and opportunity to master kitchen operations. You will also be responsible for assisting with and mastering operational and financial management tasks as assigned by your leaders.

Responsibilities:

• Menu Development and Execution:
• Work closely with the FHG Leadership Team and culinary experts to craft innovative, seasonally inspired menus that highlight diverse flavors, perfectly complementing your restaurant’s unique beverage offerings and distinctive style
• Ensure that all dishes are prepared and presented according to established recipes and standards, maintaining consistency and quality.
• Monitor guest feedback and dining trends to identify opportunities for menu enhancements and new offerings.
• Team Member Supervision and Training:
• Take the lead in hiring and onboarding for Kitchen team members, while supporting the General Manager in recruiting, training, and supervising team members in all other areas.
• Oversee kitchen training, ensuring that thorough recipe and safety knowledge before releasing new hires.
• Conduct recurring training sessions on food safety, kitchen procedures, and culinary techniques, including food handling and emergency procedures.
• Assist in implementation and oversight of restaurant-wide training programs in any/all AORs as assigned by the GM.
• Manage kitchen scheduling, ensuring that schedules are posted at least 2 weeks in advance and is in line with budgeted labor objectives.
• Provide ongoing coaching and feedback to enhance staff skills and performance, fostering a culture of teamwork and culinary excellence.
• Provide guidance, support, and mentorship to team members to foster a positive and collaborative work culture.
• Inventory Management:
• Manage inventory levels of food and kitchen supplies, conducting regular counts and reconciliations to ensure accuracy and minimize waste.
• Coordinate with vendors and suppliers to procure and maintain adequate stock levels.
• Implement inventory control measures to optimize stock turnover, minimize waste, and control costs.
• Assist with inventory analysis and applying analytical data to implement cost saving measures, or problem solve high-cost items/area.
• Food Safety and Sanitation:
• Ensure compliance with all relevant health, safety, and sanitation regulations and guidelines, always maintaining a clean and organized kitchen environment.
• Conduct regular inspections of kitchen equipment, appliances, and facilities to ensure proper functioning and maintenance.
• Implement food safety protocols and procedures to prevent cross-contamination and ensure the safe handling of food products.
• Operational Efficiency:
• Optimize kitchen workflows and processes to improve efficiency and productivity, minimizing wait times and ensuring timely delivery of food orders.
• Collaborate with front-of-house staff to streamline communication and coordination between the kitchen and dining room.
• Identify opportunities for operational improvements and cost-saving measures, implementing solutions to maximize profitability.
• Quality Control:
• Ensure that all food products meet the highest standards of quality, freshness, and flavor.
• Conduct regular inspections of food preparation areas and equipment to ensure compliance with health and safety regulations.
• Address any issues or concerns related to food quality or safety promptly and effectively.
• Guest Experience:
• Ensure exceptional guest experiences by maintaining high standards of hospitality and resolving any concerns or complaints promptly and effectively.
• Support efforts to cultivate relationships with guests and create memorable dining experiences to encourage repeat business and positive word-of-mouth.
• Monitor guest feedback and satisfaction levels, addressing any issues or concerns promptly and effectively.
• Engage with guests to provide personalized recommendations, share knowledge about our food and beverage offerings, and create a welcoming atmosphere.
• Operations Management:
• Assist the General Manager and AGM in overseeing daily operations to ensure smooth and efficient functioning of the restaurant.
• Additional operational management tasks as assigned.
• Restaurant Compliance and Safety:
• Ensure compliance with all relevant federal, state, and local laws and regulations governing the service and handling of food/alcohol.
• Maintain a safe and sanitary work environment, adhering to health and safety protocols and sanitation standards.
• Conduct regular inspections of equipment and facilities to ensure proper functioning and maintenance.
• Uphold safety protocols to prevent cross-contamination and ensure the safe handling of products.
• Operational Efficiency:
• Identify opportunities for operational improvements and cost-saving measures, implementing solutions to maximize profitability.
• Collaborate with all departments to streamline communication and coordination.
• Expedite food orders and ensure smooth communication between front-of-house and back-of-house teams while monitoring food quality and presentation, addressing any issues or discrepancies as needed.
• Manage and maintain budgeted labor costs for all department during shifts.
• Support efforts to implement strategies to optimize profitability while controlling costs.
• Assist in developing and managing budgets, forecasts, and financial plans to achieve revenue and profitability goals, particularly in your AOR.
• Ensure scheduling adheres to budgeted labor costs, assisting with problem solving regarding budgeted labor and staff scheduling needs.

Requirements:

• Minimum of 3 years of experience in culinary management or a similar role, preferably in a high-volume, upscale restaurant environment.
• Strong leadership and management skills, with the ability to motivate and inspire a team to deliver exceptional culinary experiences.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with kitchen staff, management, and vendors.
• Solid understanding of kitchen operations, including food preparation techniques, menu development, and inventory management.
• Currently hold or ability to obtain ServSafe Manager Certification in food safety and sanitation.