Kitchen Manager

Big Whiskey's American Restaurant & Bar; Fort Lauderdale (FL); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Bonus based on performance

Competitive salary

Flexible schedule

Job summary

Big Whiskey's American Restaurant & Bar in Fort Lauderdale is seeking a Kitchen Manager to oversee all kitchen functions, from food purchasing and preparation to quality standards, sanitation, and staff training. You will work with managers to plan menus, control costs, and ensure consistent portioning and presentation.

This role requires at least 5 years in varied kitchen positions, strong leadership, and the ability to manage schedules and safety training.

Qualifications

• 5+ years of experience in varied kitchen positions (food prep, line cook, fry cook, expediter).
• At least 6 months experience in a similar capacity.

Responsibilities

• Ensure all foods prepared and served to the restaurant's standards and recipes.
• Oversee training of kitchen staff and enforce policies.
• Plan and price menu items; establish portion sizes; create standard recipe cards.
• Maintain cleanliness and sanitation across kitchen areas and equipment.
• Control food cost and waste; manage receiving and storage procedures.
• Schedule labor to meet business needs and maintain cost objectives.
• Provide safety training in first aid and handling hazardous materials.

Skills

Communication

Team leadership

Staff training

Sanitation

Job description

Directly 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 and cost control, and sanitation and cleanliness

Benefits:

• Bonus based on performance
• Competitive salary
• Flexible schedule

Duties and Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees
• Fill in where needed to ensure guest service standards and efficient operations
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures
• Oversee the training of the kitchen personnel in the safe operation of all kitchen equipment and utensils
• Responsible for training kitchen personnel in cleanliness and sanitation process
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
• Check and maintain proper food holding and refrigeration temperature control points
• Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook, and expediter
• At least 6 months experience in a similar capacity
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Be able to work in a standing position for long periods of time (up to 9 hours)