Kitchen Manager

Legacy Restaurant Group; Jacksonville (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading restaurant group in Jacksonville is seeking a Kitchen Manager to lead a team of approximately 25 employees. This role involves managing kitchen operations, ensuring food quality, and fostering a positive work environment. The ideal candidate will have strong leadership skills, a knack for problem-solving, and a commitment to maintaining high standards in food production and cleanliness.

Qualifications

• Lead approximately 25 employees, ensuring effective communication and problem-solving.
• Train new hires and evaluate staff performance regularly.

Responsibilities

• Manage kitchen procurement and ensure food quality.
• Oversee food production and ensure timely service.
• Promote a positive kitchen culture and cleanliness.

Skills

Leadership

Communication

Problem Solving

Job description

Join to apply for the Kitchen Manager role at Legacy Restaurant Group - Jacksonville

1 day ago Be among the first 25 applicants

Get AI-powered advice on this job and more exclusive features.

As a kitchen manager, your job is to lead employees to succeed and exceed our expectations. The role requires knowledge and organization of many details. Leading approximately 25 people is no easy task. You set the tone for the rest of the staff.

The tone should be a combination of hard work and fun. If successful, respect will follow. As you succeed, you are to identify talent that can be promoted to a job with more responsibility. The following is a broad guideline of your duties as a Kitchen Manager. It is your responsibility to use your talents to define your duties more specifically. Always stay in communication with your General Manager.

Schedule regular monthly meetings with key BOH employees, discuss potential problems and improvements. Promote innovative thought and problem solving.

People by nature seek influence and have a desire to be involved in decisions relevant to their jobs. Think outside the box, be creative, and have fun.

Kitchen Procurement

• Ensure that food, beverage, and produce procurement is of quality and complies with Mellow Mushroom specifications.
• Look for ways to improve food quality without significantly increasing overall food costs.
• Ensure that food costs are within standards set by management.
• Monitor paper goods costs.
• Establish proper par levels to prevent unnecessary shortages of kitchen items.
• Verify vendor costs and be advised of price changes.
• Organize kitchen paperwork for easy access and operation in your absence.
• Conduct spot inventory on Mondays and at month-end, and record data accordingly.

Kitchen Food Production

• Ensure a competent leader is always on duty.
• Review orders and ensure proper entry and pricing.
• Implement portion controls to manage costs.
• Ensure staff know recipes and proper methods for prep.
• Establish inventory par levels with safety margins.
• Rotate inventory to prevent waste and maintain quality.

Communication

• Ensure timely production of Hoagies, Salads, and Pizzas.
• Coordinate ticketing and food assembly efficiently.
• Lead expedites to ensure accurate and timely service, especially during lunch.
• Encourage menu innovation with monthly new item ideas.

Training

• Ensure all BOH staff are proficient in their roles.
• Personally train new hires and develop a certification program.
• Regularly evaluate employee performance on speed, accuracy, presentation, and menu knowledge.

Kitchen Cleanliness

• Be prepared for health inspections at all times.
• Ensure daily cleaning tasks are completed.
• Maintain cleanliness of coolers, freezers, and work areas.
• Keep the dish pit and sanitation supplies in proper condition.

Kitchen Culture

• Promote an open kitchen environment where employees are entertainers and maintain a positive appearance.
• Foster a sense of urgency combined with fun.
• Ensure proper staffing and station assignments.