Kitchen Manager

BBQ Holdings, Inc.; Smyrna (TN); 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 in a bustling restaurant environment. This role is vital in ensuring safety compliance, managing inventory, and leading a team of kitchen staff. You'll be responsible for training, scheduling, and maintaining high standards of food preparation and cleanliness. If you're passionate about the culinary arts and possess strong leadership skills, this opportunity allows you to make a significant impact in a vibrant setting. Join a team that values excellence and creativity in the kitchen!

Qualifications

• 2 years of previous restaurant management experience preferred.
• NRA ServSafe Food and Alcohol certifications are preferred.

Responsibilities

• Supervise kitchen employees and organize food orders.
• Monitor inventory levels and perform weekly inventory assessments.
• Ensure the kitchen is clean and organized.

Skills

People Management

Communication Skills

Time Management

Detail-Oriented

Flexibility

Education

High School Diploma or Equivalent

Associate Degree in Hospitality

Job description

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Position Summary

The Kitchen Manager is responsible for the overall operations of the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.

Primary Accountabilities

1. Order materials, supplies, and ingredients based on demand.
2. Supervise kitchen employees and organize food orders.
3. Oversee the food preparation and cooking process.
4. Recruit and train kitchen employees in designated stations.
5. Monitor inventory levels and perform weekly inventory assessments.
6. Work with the restaurant manager to price and change menu items.
7. Schedule work shifts for employees.
8. Store all food products in compliance with health and safety regulations.
9. Ensure the kitchen is clean and organized.
10. Maintain weekly and monthly cost reports.
11. Perform all duties as assigned.

Knowledge, Skills, & Abilities

Education/Certifications:

• High school diploma or equivalent preferred.
• An associate degree in hospitality or a related field, or equivalent, is preferred.
• A valid driver's license is required.
• NRA ServSafe Food and Alcohol certifications are preferred.

Experience:

• 2 years of previous restaurant management experience preferred.

Skills/Competencies:

• Superior people management, communication, and listening skills required.
• Must be self-motivated and detail-oriented.
• Passion for the brand and for teaching others.
• Ability to quickly grasp and retain new ideas and incorporate them into daily work activities.
• Effective communication with team members, guests, vendors, etc.
• Time management and organizational skills.
• Flexibility and adaptability to change.
• Ability to work a flexible schedule including days, nights, weekends, and holidays.
• Knowledge of labor laws, health codes, safe food handling, sanitation, alcohol safety, safety systems, and computer operations is preferred.
• Flexibility to work a minimum of 50 hours per week, with possible additional hours based on business needs.

Physical Requirements

Frequent movement throughout the workplace, sitting, using hands, reaching, balancing, stooping, kneeling, and verbal communication. Occasionally lifting/moving up to 50 pounds. Vision abilities include close, distance, color, peripheral, depth perception, and focus adjustment.

This description is a general outline of typical job functions and is not exhaustive. Management reserves the right to amend responsibilities as necessary. This is not a contract or guarantee of employment, and employment is at-will.