Kitchen Manager

Tommy's Tavern+ Tap Sea Bright; Sea Bright (NJ); On-site; USD 65,000 - 95,000; Full time

Job summary

Triple T Hospitality's Tommy's Tavern + Tap is a dynamic, fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We are committed to delivering a memorable dining experience while fostering a positive, growth-oriented work environment for our team.

Join us to lead kitchen operations, implement quality control, train staff, manage inventory and costs, and ensure health and safety standards.

Qualifications

• Strong knowledge of kitchen operations, menu implementation, and food safety standards.
• Ability to lead and motivate kitchen staff and communicate effectively with team members and guests.
• Ability to assess operational data, identify trends, and provide strategic recommendations.
• High accuracy in managing inventory, financial reporting, and compliance processes.
• Strong troubleshooting skills to address operational challenges and guest concerns.

Responsibilities

• Exemplify Triple Core Values of Passion, Loyalty, Integrity, Ownership and Family.
• Recruit, train, and mentor kitchen staff; conduct regular training sessions on culinary techniques and safety.
• Implement and maintain quality control measures for food preparation and presentation.
• Analyze sales and margin data to drive culinary profitability and manage kitchen labor budgets.
• Build relationships with suppliers, negotiate contracts, and ensure health and safety compliance.
• Oversee production sheets, line checks, and daily/weekly cleaning schedules.
• Monitor ingredient inventory and minimize waste; support during peak times.

Skills

Kitchen operations

Food safety

Team leadership

Inventory management

Vendor relationships

Cost control

Data analysis

Job description

Description

At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered.

Requirements

• Exemplify the Triple T Hospitality Experience: Dedicate oneself to living up to Triple Core Values of Passion, Loyalty, Integrity Ownership and Family. Consistently going above and beyond for both team members and guests.


• Ensure the standardized menus created by the Corporate Executive Chef are implemented consistently within the restaurant.


• Implement and maintain quality control measures to ensure the highest standards of food preparation and presentation.


• Recruit, train, and mentor kitchen staff. Conduct regular training sessions on culinary techniques, food safety, and service standards.


• Perform routine audits to assess quality, cleanliness, and compliance. Monitor and manage food costs, inventory levels, and ordering systems.


• Analyze sales and margin data to drive culinary profitability. Set goals and KPIs for kitchen performance. Ensure labor budgets for the kitchen are met and managed effectively.


• Build and maintain relationships with food suppliers and vendors. Negotiate contracts and pricing to achieve cost efficiencies. Ensure compliance with all federal, state, and local health and safety regulations.


• Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines.


• Assist kitchen staff during peak times and validate inventories when needed. Conduct performance reviews for kitchen staff.


• Fill out shift reports and review food sales versus last year, pinpointing opportunity areas and how to impact them.


• Assist with kitchen meetings, including agenda and presentation, and communicate any culinary information to the team.


• Assist with the upkeep of the recipe books & all training material


• Assist with operational reviews.


• Oversee production sheets, line checks, pour tests, and daily & weekly cleaning schedules.


• Ensure recipe accuracy and quality, maintaining consistency in food preparation.


• Conduct inventory checks and manage stock levels efficiently to ensure proper stock and minimize waste.


• Provide support to kitchen staff during peak times to ensure smooth operations.


• Schedule, coordinate, and appoint activities to kitchen staff to ensure smooth operations.


• Supervise food preparation and cooking to maintain consistency and efficiency.


• Hold kitchen staff accountable for performance, adherence to standards, and productivity.


• Identify staffing needs, recruit, and recommend candidates for hiring.


• Coach and develop crew members, fostering skill growth and teamwork.


• Complete back-of-house performance reviews in a timely manner.


• Implement and uphold kitchen safety protocols to create a secure working environment.


• Monitor ingredient inventory levels to ensure proper stock and minimize waste. Oversee kitchen sanitation and enforce health and safety guidelines.


• Conduct regular line checks to maintain consistency and quality in food preparation.


• Monitor ticket times throughout each shift to optimize food service speed.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• Strong knowledge of kitchen operations, menu implementation, and food safety standards.


• Ability to lead and motivate kitchen staff and communicate effectively with team members and guests.


• Ability to assess operational data, identify trends, and provide strategic recommendations.


• High accuracy in managing inventory, financial reporting, and compliance processes.


• Strong troubleshooting skills to address operational challenges and guest concerns.


• Identify opportunities to streamline kitchen operations and enhance efficiency.


• Ability to handle sensitive information with discretion and integrity.