Kitchen Manager

BBQ Holdings, Inc.; Northville (MI); On-site; USD 40,000 - 65,000; Full time

Job summary

An established industry player is seeking a Kitchen Manager to oversee kitchen operations and ensure compliance with safety regulations. This role involves managing staff, ordering supplies, and monitoring food preparation processes. Ideal candidates will possess strong people management and communication skills, along with a passion for the culinary arts. Join a dynamic team where your leadership will directly impact the restaurant's success and guest satisfaction. If you thrive in a fast-paced environment and are dedicated to excellence, this opportunity is perfect for you.

Qualifications

• 2 years of restaurant management experience preferred.
• NRA ServSafe Food and Alcohol certifications preferred.

Responsibilities

• Order materials and supervise kitchen employees.
• Oversee food preparation and maintain inventory levels.
• Recruit and train kitchen staff.

Skills

People Management

Communication Skills

Organization Skills

Time Management

Knowledge of Labor Laws

Food Safety

Education

High School Diploma

Associate Degree in Hospitality

Job description

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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 Accountabilities

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 change 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 and detail-oriented; passion for the brand and teaching others; quick learner; effective communicator; strong organizational and time management skills; flexible and adaptable; ability to work a flexible schedule including days, nights, weekends, and holidays; knowledge of labor laws, health codes, food safety, and computer operations preferred; willingness to work a minimum of 50 hours per week.

Physical Requirements

Must frequently move throughout the workplace, sit, handle objects, reach, balance, kneel, and communicate verbally. Occasionally lift/move up to 50 pounds. Vision abilities include close, distance, color, peripheral, depth perception, and focus adjustment.

This description is a general outline and not exhaustive. Management reserves the right to amend responsibilities as needed. This is not a contract or guarantee of employment, and employment is at-will.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Restaurants