Kitchen Manager

Kizuki Ramen; Seattle (WA); On-site; USD 60,000 - 85,000; Full time

Job summary

Kizuki Ramen in Seattle is seeking a Kitchen Manager to oversee daily kitchen operations, ensuring high quality, efficiency, and consistent execution of menus.

The role leads kitchen staff, enforces health and safety standards, and collaborates with the general manager on menu planning, seasonal offerings, and cost controls to maximize profitability.

Qualifications

• Minimum 3+ years in kitchen management or a supervisory role.
• Deep knowledge of health codes and food safety regulations.
• Strong knowledge of food production, sanitation, and portion control.
• Ability to manage food costs and inventory effectively.
• Excellent leadership and communication skills.

Responsibilities

• Supervise daily kitchen activities from prep to plating to ensure timely service.
• Enforce health code compliance and food safety standards in the kitchen.
• Manage inventory and control food costs by monitoring purchasing and waste.
• Train and schedule kitchen staff and evaluate performance.
• Collaborate with the general manager to plan menus and adjust offerings seasonally.
• Oversee sanitation and maintenance of kitchen equipment and facilities.
• Address operational issues and customer concerns promptly and professionally.

Skills

Leadership

Communication

Food Safety

Inventory Management

Staff Training

Tools

Menu Planning Software

Inventory Management Systems

Job description

The Kitchen Manager plays a pivotal role in overseeing the daily operations of the kitchen to ensure efficient food production and exceptional quality standards. This position is responsible for managing kitchen staff, maintaining compliance with health and safety regulations, and controlling food costs to maximize profitability. The Kitchen Manager collaborates closely with the executive chef and other team members to develop and implement menu plans that meet customer expectations and operational goals. They ensure that all sanitation and cleaning protocols are rigorously followed to maintain a safe and hygienic work environment. Ultimately, the Kitchen Manager drives the overall success of the kitchen by balancing operational efficiency, food quality, and regulatory compliance.

Minimum Qualifications:

• Proven experience in kitchen management or a similar supervisory role within the food service industry.
• Comprehensive knowledge of food safety regulations and health code enforcement.
• Strong understanding of food production processes and sanitation standards.
• Ability to manage food costs and inventory effectively.
• Excellent leadership and communication skills.

Preferred Qualifications:

• Certification in food safety or ServSafe Manager certification.
• Experience working alongside an executive chef or in a culinary leadership role.
• Formal culinary training or degree in hospitality management.
• Familiarity with menu planning software and inventory management systems.
• Experience in a high-volume or fast-paced kitchen environment.

Responsibilities:

• Supervise and coordinate daily kitchen activities including food preparation, cooking, and plating to ensure timely service.
• Enforce strict adherence to health code regulations and food safety standards to maintain a clean and safe kitchen environment.
• Manage inventory and control food costs by monitoring purchasing, waste, and portion control.
• Train, schedule, and evaluate kitchen staff performance to foster a productive and motivated team.
• Collaborate with the general manager to plan menus, introduce new dishes, and adjust offerings based on customer feedback and seasonal availability.
• Oversee sanitation procedures and ensure all kitchen equipment is properly maintained and cleaned.
• Address and resolve any operational issues or customer concerns related to food service promptly and professionally.

Skills:

The Kitchen Manager utilizes cleaning skills and sanitation knowledge daily to maintain a hygienic kitchen environment that complies with health codes. Food safety expertise is critical in training staff and monitoring food handling practices to prevent contamination and ensure customer safety. Managing food costs requires analytical skills to track inventory, reduce waste, and optimize purchasing decisions. Collaboration with the executive chef and food service team leverages menu planning and food production skills to deliver high-quality dishes consistently. Strong leadership and communication skills are essential for motivating the kitchen team, resolving conflicts, and maintaining smooth kitchen operations.