Kitchen Manager

Walk Ons; Tallahassee (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

Walk-On's Sports Bistreaux is looking for a Kitchen Manager to oversee kitchen operations in Tallahassee, FL. The role involves managing staff, ensuring food quality and compliance with health regulations. Applicants should have management experience in a high-volume restaurant setting and strong leadership skills.

Qualifications

• 2 years of management experience in a full-service, high-volume restaurant.
• Solid track record of success in previous assignments.
• Strong communication and leadership skills.

Responsibilities

• Supervise kitchen operations to maximize profitability and conform to health regulations.
• Train staff on kitchen equipment and maintain food safety practices.
• Schedule work for kitchen staff based on business needs.

Skills

Management experience

Communication skills

Leadership skills

Education

Culinary school background

Job description

Join to apply for the Kitchen Manager role at Walk-On's Sports Bistreaux

Walk On's Sports Bistreaux is an EEO employer - M/F/Vets/Disabled

Job Description:

Kitchen Manager

Employer:

DBMC Restaurants dba. Walk On's Sports Bistreaux

Position Classification:

Full Time

Responsibilities (Including, But Not Limited To The Following):

• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.
• Monitor weekly historical business data and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our foodservice standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control.
• Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel.
• Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Maintain par-stock of food products.
• Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations.
• Able to work and be on your feet for up to 60 hours per week or 12 hours per day.
• Able to lift up to 50 pounds.
• Perform other kitchen duties as assigned by General Manager.

Skills And Qualifications:

• Must have 2 years of management experience in a full service, high volume restaurant.
• Solid track record of success in previous assignments demonstrating upward career tracking.
• Strong communication and leadership skills.
• Culinary school background a plus.

DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

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Additional Details:

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Restaurants

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