Kitchen Manager

The Great Greek Mediterranean Grill; Roseville (CA); Sur place; USD 26 174 - 33 062; Plein temps

Avantages offerts par ce poste

Flexible scheduling

Career advancement opportunities

Competitive compensation

Résumé du poste

The Great Greek Mediterranean Grill in Roseville, California is seeking an experienced kitchen manager to oversee daily kitchen operations, coordinate food orders, hire and train staff, and maintain high culinary standards.

You will monitor food costs and profits, control BOH labor, enforce health and safety procedures, manage inventory and pricing, and ensure consistent plate presentation.

Qualifications

• High school diploma or GED.
• Previous food service experience.
• Familiarity with Microsoft Office, restaurant management software, and POS software.
• Ability to remain calm and thrive under pressure.
• Excellent management and leadership skills.
• Strong communication and problem-solving skills.

Responsabilités

• Overall responsibility for the kitchen’s daily operations.
• Liaise with contracted companies for food orders.
• Interview and hire new kitchen staff.
• Maintain and raise the food’s profit margins.
• Control BOH labor cost.
• Monitor and control stock levels, ensuring correct stock rotation procedures.
• Implement health and safety procedures in the kitchen.
• Conduct monthly pricing audits using invoices.
• Complete weekly, bi‑weekly, or monthly inventory reports.
• Document and organize the restaurant’s financials in the business system.
• Produce the purchase log report.
• Maintain the inventory sheet, menu cost analysis, and update pricing quarterly.
• Create kitchen schedules using forecasted sales projections.
• Maintain food quality and plate presentation standards.

Connaissances

Strong leadership

Communication skills

Pressure handling

Formation

High school diploma or GED

Outils

Microsoft Office

Restaurant management software

POS software

Description du poste

Job Responsibilities

• Overall responsibility for the kitchen’s daily operations.
• Liaise with contracted companies for food orders.
• Interview and hire new kitchen staff.
• Maintain and raise the food’s profit margins.
• Control BOH labor cost.
• Monitor and control stock levels, ensuring correct stock rotation procedures.
• Implement health and safety procedures in the kitchen.
• Conduct monthly pricing audits using invoices.
• Complete weekly, bi‑weekly, or monthly inventory reports.
• Document and organize the restaurant’s financials in the business system.
• Produce the purchase log report.
• Maintain the inventory sheet, menu cost analysis, and update pricing quarterly.
• Create kitchen schedules using forecasted sales projections.
• Maintain food quality and plate presentation standards.

Qualifications

• High school diploma or GED.
• Previous food service experience.
• Familiarity with Microsoft Office, restaurant management software, and POS software.
• Ability to remain calm and thrive under pressure.
• Excellent management and leadership skills.
• Strong communication and problem‑solving skills.

Benefits & Compensation

• Flexible scheduling.
• Competitive compensation: $19.00‑$24.00 per hour.
• Career advancement opportunities.