Kitchen Manager

Flora-Bama Lounge & Oyster Bar; Pensacola (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a dynamic Kitchen Manager to oversee kitchen operations and ensure high-quality food production. This role involves leading a talented team, maintaining safety standards, and developing innovative menus. The ideal candidate will possess strong culinary skills, management experience, and a commitment to quality service. Join a vibrant team where your expertise will drive success and creativity in a fast-paced environment, making a significant impact on customer satisfaction and team morale.

Qualifications

• Proficient in culinary arts with strong management skills.
• Ability to maintain high-quality standards in food preparation.
• Knowledge of safety and sanitation procedures.

Responsibilities

• Lead food preparation to ensure high quality and presentation.
• Train kitchen staff on food handling and preparation.
• Manage daily kitchen operations and maintain budget.

Skills

Professional cooking

Knife skills

Food handling knowledge

Organizational skills

Problem-solving

Teamwork

Education

Serve Safe Manager certification

Two years of kitchen management experience

Six months of high-volume restaurant experience

Job description

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Job Summary:

The Kitchen Manager is in charge of the overall operations for the kitchen area of a restaurant. Their goal is to ensure the kitchen runs smoothly, complies with safety regulations, and assists with ordering food, preparing menus, as needed, and monitoring their kitchen team. Their experience with culinary arts, 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 food quality throughout the process using HCAPP practices
• Assist in training the kitchen and restaurant staff on proper food preparation, handling, and storage
• Manage day-to-day operations in the kitchen
• Establish goals for the kitchen, anticipate trends, and implement profit-oriented and cost-saving activities
• Ensure strict adherence to health department and food handling guidelines
• Help develop special menus with the Executive Corporate Chef and ensure adherence to recipes and product specifications; train staff on new menu items
• Maintain effective communication within the kitchen; address staff suggestions and concerns
• Complete daily food orders based on events and projected business levels
• Conduct regular kitchen inspections and address deficiencies promptly
• Operate within the budget, controlling expenses and labor costs
• Interact positively with management and staff to promote teamwork
• Produce high-quality work efficiently and accurately
• Stay updated on culinary trends and developments
• Assist with customer relations and problem-solving, showing patience and understanding

Qualifications:

• Proficient in professional cooking and knife skills
• Ability to read and understand intermediate-level cooking directions
• Commitment to quality service and food/beverage knowledge
• Knowledge of safety, sanitation, and food handling procedures
• Ability to work calmly under pressure in a team environment
• Availability to work nights, weekends, and holidays
• Problem-solving, self-motivation, and organizational skills
• Pride in maintaining a neat work area
• Ability to promote positive behaviors among coworkers
• Ownership of job responsibilities, maintaining efficiency and quality

Physical Demands:

• Ability to stand for long periods
• Transport food carts, equipment, and supplies
• Reach, bend, stoop, lift up to 35 pounds regularly, and occasionally lift/move 50 pounds
• Work in hot or cold environments

Education/Experience Required:

• Serve Safe Manager certification
• Two years of kitchen management or supervisory experience
• Six months of high-volume restaurant experience
• Basic computer skills