Kitchen Manager

Walk Ons; Thibodaux (LA); On-site; USD 40,000 - 60,000; Full time

Job summary

A leading restaurant seeks a Kitchen Manager to oversee operations and staff at their Thibodaux location. The role involves managing food costs, staff training, and ensuring health compliance. Candidates should have strong management experience and a culinary background. This full-time position offers the chance to lead a dynamic kitchen environment.

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

• Oversee kitchen operations and manage staff.
• Monitor business data to prepare weekly work schedules.
• Ensure compliance with health and safety regulations.

Skills

Communication

Leadership

Management experience

Education

Culinary school background

Job description

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

Walk-On's Sports Bistreaux - Kitchen Manager

JobDescription: Kitchen Manager

Employer: DBMC Restaurants dba. Walk On's SportsBistreaux

PositionClassification: Full Time

The Kitchen Manager (KM)is responsible for overseeing kitchenoperations and runningthe shift of an assigned kitchen staff. The KM also has financial responsibility for food costs,labor costs, andkitchen supplies for the kitchen.

Responsibilities (Including, But Not Limited To The Following)

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

Skills/ Qualifications

• Solid track record of success in previous assignments demonstrating upward careertracking
• Strong communication and leadership skills
• Must have 2 yearsof management experience in a fullservice, high volumerestaurant.
• Culinary school background a plus
  
  

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Required

Preferred

Job Industries

• Other

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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