Kitchen Manager

Ole River Grill; Pensacola (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Kitchen Manager to oversee kitchen operations and ensure compliance with safety regulations. In this dynamic role, you will lead a talented team, maintain food quality, and manage daily kitchen activities. Your culinary expertise and management skills will be essential in creating a positive environment and delivering exceptional dining experiences. If you have a passion for quality service and a commitment to excellence, this is an exciting opportunity to make a significant impact in a thriving restaurant setting.

Qualifications

• Proficient in professional cooking and knife-handling skills.
• Must be able to read and understand cooking directions.

Responsibilities

• Lead food preparation to ensure high quality and presentation.
• Train kitchen staff on food preparation and handling.

Skills

Culinary Skills

Management Skills

Organizational Skills

Problem-Solving Abilities

Teamwork

Food Safety Knowledge

Education

Serve Safe Manager Certification

Two Years Kitchen Management Experience

High Volume Restaurant Experience

Tools

Basic Computer Knowledge

Job description

Job Summary:
The Kitchen Manageris in charge of the overall operations for the kitchen area of a restaurant. Their goal is to ensure the kitchen runs smoothly and complies with safety regulations and assist with ordering food, preparing menus, as needed, and monitoring their kitchen team. Their experience with culinary, management, and organizational abilities will drive their success in this role.

Essential Duties and Responsibilities:

• Lead the team in food preparation to produce food consistently of high quality, taste, and presentation
• Responsible for the food quality throughout the process using HCAPP practices
• Assist in training the kitchen and restaurant staff on the proper methods of food preparation, handling, and storage.
• Assists in managing the day-to-day operations in the kitchen
• Assist in establishing goals for the kitchen and anticipate trends, enact approved profit-oriented and cost-saving ideas and activities
• Establish and require strict adherence to health department and restaurant food handling guidelines.
• In conjunction with the Executive CorporateChef, help develop special menus andensure adherence to recipes and product specifications. Train kitchen staff on all new menu items.
• Maintain effective communication within the kitchen; be responsive to staff suggestions and concerns and work to resolve problems.
• Complete daily food orders based on events and projected levels of business.
• Conduct regular inspections on the entire kitchen and act promptly to correct deficiencies found during the inspection.
• Operates within the assigned budget and operating expenses including controlling labor cost
• Ability to interact positively with supervisor, management, and coworkers to promote a team effort
• Ability to produce a high volume of work in a timely manner which is accurate and complete and of high quality
• Remains aware of current developments, methods, and trends in culinary arts.
• Assists with customer relations and problem-solving. Makes an extra effort to help guests and displays patience and understanding with interacting with guests who may have a problem.

Qualifications:

• Proficient understanding of professional cooking and knife-handling skills
• Must be able to speak read and understand intermediate-level cooking directions
• Commitment to quality service,food, and beverage knowledge
• Understandingknowledge of safety, sanitation, and food handling procedures
• Ability to work in a team environmentto work calmly and effectively under pressure
• Must be able to work nights, weekends, and some holidays
• Must have problem-solving abilities, be self-motivated and organized
• Takes pride in the workplace as demonstrated by keeping the area neat and tidy
• Encourages and promotes positive behaviors in coworkers
• Takes ownership of the job by maintaining efficiency,and quality of work by showing accountability for all functions of the job

Physical Demands:

• Be able to work in a standing position for long periods of time
• Ability to move, and transport food carts, equipment, and supplies
• Be able to reach, bend, stoop, frequently lift up to 35 pounds, and occasionally lift/move 50 pounds
• Capable of working in extremely hot or cold environments

Education/Experience Required:

• Serve Safe Manager certification
• Two years of previous kitchen management/supervisory experience
• Six months high volume restaurant experience
• Basic computer knowledge