Kitchen Manager

Goodfellas-Pizzeria; Columbus (OH); On-site; USD 52,000 - 62,000; Full time

Job summary

Goodfellas-Pizzeria seeks a Kitchen Manager to oversee all kitchen functions, including food purchasing, preparation, and maintaining quality and sanitation standards. The role involves training staff in cooking methods, plating, portion control, and overall cleanliness to meet the restaurant’s recipes and service standards.

The position requires coordinating with managers on menu planning, portion sizes, and standard recipe cards for new items, while ensuring efficient operations and adherence

Qualifications

• Experience managing kitchen operations and ensuring consistency with recipes.
• Ability to train staff in cooking methods, plating, and portion control.
• Strong knowledge of sanitation and food safety standards.

Responsibilities

• Oversee kitchen operations, including purchasing and inventory management.
• Maintain quality standards, sanitation and cleanliness across all areas.
• Train cooks and other staff in cooking methods, garnishing, and portion control.
• Plan menu items with managers and price them; create standard recipe cards for new items.
• Schedule staff to meet business demand while controlling labor costs.

Skills

Food preparation

Sanitation & safety

Cost control

Inventory management

Menu planning & pricing

Staff training & supervision

Job description

Description

Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Requirements

• Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria. The best slice and cocktail bar period while focusing on Respect of the 4 “P’s”
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.