Kitchen Manager

Charlie Gitto's Restaurant Group; St. Louis (MO); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading restaurant is seeking a skilled Kitchen Manager responsible for overseeing back-of-house operations. The role includes managing kitchen staff, ensuring food safety, and maintaining operational efficiency in a high-volume restaurant environment. Ideal candidates will have significant kitchen management experience, strong leadership skills, and a passion for culinary excellence.

Benefits

401(k) matching

Healthcare: 50% covered by the company

Daily Family Meals for all team members

PTO including Vacation, Sick Days, and Bereavement time

Qualifications

• Proven experience in kitchen management or a similar role in a high-volume food service setting.
• Familiarity with cost control and inventory management techniques.
• Physical ability to lift up to 50 pounds and manage kitchen demands.

Responsibilities

• Manage kitchen staff scheduling and ensure they are well-trained.
• Oversee food quality control and compliance with health regulations.
• Implement and monitor back-of-house systems for operational excellence.

Skills

Leadership

Organization

Interpersonal Skills

Multitasking

Education

ServSafe Certification

Job description

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance

Position Overview: We are seeking a dedicated Kitchen Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Kitchen Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation. coordinating and working with the executive chef is a pivotal part of this role.
Key Responsibilities:
• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.
• Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.
• Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
• Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
• Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
• System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

- Creativity: use your experience and expertise on working together with the executive chef on seasonal specials

Benefits

• Healthcare: 50% covered by the company
• PTO including Vacation, Sick Days, and Bereavement time
• 401k up to 4% match (Traditional 401k and Roth)
• Life and Accidental/Short & Long-Term Disability: paid by the company
• Daily Family Meals for all team members
• A true Family Atmosphere work environment

Qualifications:
• Proven experience in kitchen management or a similar role in a high-volume food service setting.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills, with the ability to mentor and motivate a team.
• High standard of cleanliness and an understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast-paced environment.
• Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.
• Familiarity with cost control, inventory management techniques, and scheduling software.
• Experience with safety and food handling certifications (e.g., ServSafe).
• Flexibility to work various shifts, including weekends, evenings, and holidays.