Kitchen Manager

Ramirez Hospitality Group; Castle Rock (CO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Opportunity for advancement

Bonus based on performance

Competitive salary

Job summary

Ramirez Hospitality Group is seeking a dedicated Kitchen Manager to oversee back-of-house operations at our bustling restaurant. You will manage kitchen staff, food production, and inventory to ensure efficiency and top-quality results.

This role focuses on food safety, cost control, staff development, and close collaboration with restaurant leadership to maintain high standards and smooth kitchen operations across all shifts.

Qualifications

• Proven experience in kitchen management in a high-volume food service setting.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills; ability to mentor a team.
• High standard of cleanliness; understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking in a fast-paced environment.
• Ability to lift up to 50 pounds; stand for long periods.
• Familiarity with cost control, inventory management, and scheduling software.
• Experience with ServSafe or similar certifications.
• Willingness to work weekends, evenings, and holidays.

Responsibilities

• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs.
• Staff Management: Schedule kitchen staff efficiently and ensure training.
• Quality Control: Oversee food preparation and presentation; conduct line checks and temperature logs.
• Health and Safety Compliance: Enforce sanitation and safety standards according to regulations.
• Communication: Maintain open lines with management and participate in meetings.
• System Maintenance: Implement and monitor back-of-house systems and daily walkthroughs.

Skills

Leadership

Inventory management

Food safety

Staff training

Tools

Scheduling software

ServSafe

Job description

Benefits

• Opportunity for advancement
• Bonus based on performance
• Competitive salary

Position Overview

We are seeking a dedicated Kitchen Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Kitchen Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Key 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.

Qualifications

• Proven experience in kitchen management or a similar role in a high-volume food service setting.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills, with the ability to mentor and motivate a team.
• High standard of cleanliness and an understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast-paced environment.
• Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.
• Familiarity with cost control, inventory management techniques, and scheduling software.
• Experience with safety and food handling certifications (e.g., ServSafe).
• Flexibility to work various shifts, including weekends, evenings, and holidays.