Kitchen Manager

LOGAN; Louisville (KY); Presencial; USD 42.000 - 64.000; Jornada completa

Descripción de la vacante

LOGAN is seeking a Kitchen Manager to oversee the restaurant's kitchen operations, lead a team, manage inventory, and ensure regulatory compliance. The role emphasizes food quality, safety, and revenue growth through efficient kitchen management.

The position requires experience in a fast-paced restaurant, strong leadership, and the ability to train and motivate staff while maintaining safety and sanitation standards.

Formación

• Culinary education preferred.
• Minimum of 2 year restaurant experience required.
• Minimum of 1 year restaurant management experience preferred.
• Working knowledge of sales figures and food costs.
• Ability to work and communicate well with guests, subordinates, and management.

Responsabilidades

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Interview, hire, evaluate, reward and discipline kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with forecasts and budget.
• Control food cost by purchasing specifications, storeroom systems and waste control.

Conocimientos

Leadership

Staff management

Inventory control

Food safety

Scheduling

Educación

Culinary education preferred

Herramientas

Hobart

Slicer

Ovens

Mixer

Broiler

Descripción del empleo

Position Summary: The Kitchen Manager is responsible for overseeing the entire operations of the kitchen. This includes providing leadership to the kitchen staff to ensure food is exceptionally and accurately prepared. The Kitchen Manager must control inventory, order supplies and comply with health regulations. They oversee the daily operations of the restaurant’s kitchen, manage staff, coordinate food orders, maintain safety and cleanliness and manage inventory. Additionally, the Kitchen Manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment.

Essential Job Functions

• Perform line checks with management team on a daily basis to check food plating and temperature.
• Monitors products received and informs management team and RM of quality problems.
• Interview, hire, evaluate, reward and discipline/discharge kitchen personnel as appropriate.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget on a weekly basis.
• Control food cost by establishing purchasing specifications, storeroom requisitions systems, product storage requirements, standardization recipes and waste control procedures.
• Meet all health department standards for safe food handling.
• Monitor weekly food cost using the inventory tracking system reports (i.e. Actual vs. Theoretical, COGS, Product on Hand, P&L, etc.).
• Prepare food according to procedures and standards within time guidelines and customer specifications.
• Operate equipment safely determined by position and OSHA regulations.
• Maintain food storage, receiving, stocking, rotating as par levels dictate.
• Supervise food prep and cooking.
• Store food products in compliance with safety practices (e.g. in refrigerators).
• Order food supplies and kitchen equipment, as needed.
• Establish and delegate work duties in each kitchen area daily.
• Train and monitor kitchen employees in food production principles and practices.

The above cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.

Education/Experience/Job Requirements:

• Culinary education preferred.
• Minimum of (2) year restaurant experience required.
• Minimum of (1) year restaurant management experience preferred
• Working knowledge of sales figures and food costs.
• Working knowledge of all restaurant equipment including but not limited to knives, slicer, mixer, salamander, stoves, ovens, Hobart, and broiler.
• Ability to work and communicate well with guests, subordinates, and management.
• Organized and detail oriented.
• Ability to problem solve and work independently.
• Deliver superior service and maximize customer satisfaction.
• Continuously touching tables and getting to know guests.
• Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.
• Ensure compliance with sanitation and safety regulations.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.
• Safeguarding their team members and facility by ensuring all Safey & Security Policies are
• adhered to.
• Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.
• Have general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.
• Assist General Manager in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log.

Physical Demands:

• 100 % Stand or walk.
• 80% Communicate with other line positions.
• 75% Work at Approx. 36" table/stove and reach in approx. 36”.
• 75% Reach (6” to overhead) bend, stoop and wipe.
• 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed
  standards.
• 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs.