Kitchen Manager

BBQ Holdings, Inc.; Parma Heights (OH); On-site; USD 40,000 - 65,000; Full time

Job summary

An established industry player is seeking a dedicated Kitchen Manager to oversee kitchen operations in a dynamic restaurant environment. This role is pivotal in ensuring compliance with safety regulations while managing food preparation and staff training. The ideal candidate will possess strong communication and organizational skills, with a passion for delivering exceptional culinary experiences. Join a team that values flexibility and a commitment to excellence, where your leadership will directly impact the success of the kitchen and overall guest satisfaction. This is a fantastic opportunity to further your career in the hospitality industry.

Qualifications

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

Time Management

Organizational Skills

Flexibility

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

• High school diploma or equivalent preferred; associate degree in hospitality or related field is preferred.
• A valid driver’s license is required.
• NRA ServSafe Food and Alcohol certifications are preferred.
• 2 years of previous restaurant management experience preferred.
• Superior people management, communication, and listening skills are required.
• Self-motivated, detail-oriented, and passionate about the brand.
• Ability to quickly grasp new ideas and incorporate them into work.
• Effective communication skills with team members, guests, vendors, etc.
• Strong time management and organizational skills.
• Flexible and adaptable to change.
• Willingness to work a flexible schedule including days, nights, weekends, and holidays.
• Knowledge of labor laws, health codes, safe food handling, sanitation, and safety procedures is preferred.
• Willing to work a minimum of 50 hours per week, with possible additional hours.

Physical Requirements

Frequent movement throughout the workplace, sitting, handling objects, reaching, balancing, stooping, kneeling, and verbal communication. Occasionally lifting up to 50 pounds. Specific 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 to meet business needs. This is not a contract or guarantee of employment, and employment is at-will.