Kitchen Manager

BBQ Holdings, Inc.; Gilbert (AZ); On-site; USD 50,000 - 65,000; Full time

Job summary

A leading restaurant company is seeking a Kitchen Manager to oversee kitchen operations, ensuring compliance with safety regulations and effective staff management. The ideal candidate will have restaurant management experience, strong leadership skills, and a passion for the culinary industry. This role requires flexibility in scheduling and a commitment to maintaining high standards of food safety and quality.

Qualifications

• 2 years of restaurant management experience preferred.
• Valid driver’s license required.
• NRA ServSafe Food and Alcohol certifications preferred.

Responsibilities

• Order materials and supervise kitchen employees.
• Oversee food preparation and cooking processes.
• Recruit and train kitchen staff.

Skills

People management

Communication

Organizational skills

Detail-oriented

Flexibility

Education

High school diploma or equivalent

Associate degree in hospitality or related field

Job description

Job Title and Company

Join to apply for the Kitchen Manager role at BBQ Holdings, Inc.

Position Summary

The Kitchen Manager is responsible for the overall operations of the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.

Primary Responsibilities

1. Order materials, supplies, and ingredients based on demand.
2. Supervise kitchen employees and organize food orders.
3. Oversee the food preparation and cooking process.
4. Recruit and train kitchen employees in designated stations.
5. Monitor inventory levels and perform weekly inventory assessments.
6. Work with the restaurant manager to price and update menu items.
7. Schedule work shifts for employees.
8. Store all food products in compliance with health and safety regulations.
9. Ensure the kitchen is clean and organized.
10. Maintain weekly and monthly cost reports.
11. Perform all duties as assigned.

Knowledge, Skills, & Abilities

Education/Certifications: High school diploma or equivalent preferred; associate degree in hospitality or related field preferred; valid driver’s license required; NRA ServSafe Food and Alcohol certifications preferred.

Experience: 2 years of restaurant management experience preferred.

Skills/Competencies: Excellent people management, communication, and listening skills; self-motivated, detail-oriented; passionate about the brand; quick learner; effective communicator; strong organizational skills; flexible and adaptable; able to work a flexible schedule including days, nights, weekends, and holidays; knowledge of labor laws, health codes, safe food handling, sanitation, alcohol safety, security systems, and computer operations is preferred; willing to work at least 50 hours per week with possible additional hours.

Physical Requirements

Frequent movement throughout the workplace; ability to sit, handle objects, reach, balance, stoop, kneel, communicate verbally; occasionally lift/move up to 50 pounds; vision abilities required include close, distance, color, peripheral, depth perception, and focus adjustment.

This description outlines typical job functions but is not exhaustive. Management reserves the right to amend responsibilities as needed. The role does not constitute a contract or guarantee of employment; employment remains at-will.