Kitchen Manager

The Walker Group; Titusville (FL); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Competitive salary

Job summary

The Walker Group is seeking a Kitchen Manager to oversee back-of-house operations in a busy restaurant environment. You will manage inventory, staff, and food production to ensure cost efficiency and top quality.

Ideal candidates bring leadership, strong organizational skills, and a commitment to food safety. The role requires flexibility for weekends, evenings, and holidays, with focus on maintaining high standards in a fast-paced setting.

Qualifications

• Proven experience in kitchen management in high-volume food service.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills with mentoring ability.
• High standard of cleanliness and understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Able to multitask in a fast-paced environment.
• Physical ability to lift up to 50 pounds and stand for long periods.
• Familiar with cost control and inventory management techniques.
• Experience with ServSafe or similar safety certifications.
• Flexibility to work various shifts, including weekends and holidays.

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.

Skills

Kitchen management

Leadership

Multitasking

Food safety

Inventory management

Staff mentoring

Time management

Tools

Scheduling software

Job description

Benefits:

• Competitive salary
• Health insurance
• Paid time off

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.