Kitchen Manager

Socket.dev; Tampa (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

Socket.dev is seeking a Kitchen Manager to oversee back-of-house operations in a high-volume restaurant in Tampa. You will lead kitchen staff, manage food production, and maintain inventory accuracy to support smooth service.

The role requires strong leadership, attention to sanitation, and cost-control experience, with flexibility for weekends and holidays. You will collaborate with restaurant leadership to uphold safety standards and ensure top-quality meals.

Qualifications

• Proven experience in kitchen management in high-volume food service.
• Strong leadership and organizational skills for mentoring a team.
• Experience with large-scale food production and inventory control.
• Knowledge of sanitation regulations and food safety practices (ServSafe preferred).
• Flexibility to work weekends, evenings, and holidays.

Responsibilities

• Oversee inventory and ordering based on par systems and needs.
• Schedule kitchen staff and ensure adequate coverage during peak times.
• Monitor food preparation and presentation for quality and consistency.
• Enforce sanitation and safety standards in compliance with regulations.
• Maintain open communication with management and participate in meetings.
• Implement and monitor back-of-house systems, including prep lists and daily walkthroughs.

Skills

Leadership

Staff Management

Inventory Management

Food Safety

Communication

Multitasking

Sanitation

Cost Control

Scheduling

Tools

Scheduling software

Par systems

Job description

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.

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.

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.