Kitchen Manager

Walk On's Sports Bistreaux; Montgomery (AL); On-site; USD 50,000 - 65,000; Full time

Job summary

A leading restaurant seeks a Kitchen Manager responsible for overseeing kitchen operations and managing staff in a high-volume environment. The ideal candidate will have 2 years of management experience, strong leadership skills, and a background in culinary arts. Key responsibilities include managing food costs, ensuring compliance with health standards, and optimizing kitchen efficiency.

Qualifications

• Must have 2 years of management experience in a full service, high volume restaurant.
• Solid track record of success in previous assignments demonstrating upward career tracking.

Responsibilities

• Oversee kitchen operations and manage the assigned kitchen staff.
• Monitor weekly business data to prepare work schedules.
• Enforce sanitary practices for food handling and kitchen maintenance.

Skills

Management experience

Strong communication

Leadership skills

Education

Culinary school background

Job description

Walk On's Sports Bistreaux is an EEO employer - M / F / Vets / Disabled

Position Classification : Full Time

The Kitchen Manager (KM) is responsible for overseeing kitchen operations and running the shift of an assigned kitchen staff. The KM also has financial responsibility for food costs, labor costs, and kitchen supplies for the kitchen.

Responsibilities (Including, but not limited to the following) :

• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Maintain par-stock of food products
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations.
• Perform other kitchen duties as assigned by General Manager.

Skills and Qualifications :

• Must have 2 years of management experience in a full service, high volume restaurant.
• Solid track record of success in previous assignments demonstrating upward career tracking
• Strong communication and leadership skills
• Culinary school background a plus

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