Kitchen Operations Lead

Parker Management; Savannah (GA); On-site; USD 42,000 - 64,000; Full time

Job summary

Parker's Kitchen is seeking a Kitchen Manager to lead daily operations, uphold food safety standards, and drive consistent customer excellence. You will oversee inventory, budget labor, and staff development while ensuring a positive experience for guests and team members.

The role emphasizes leadership, strong communication, and adherence to safety policies, with varied hours and a focus on maintaining high quality and efficiency across the restaurant.

Qualifications

• Minimum of 2 years of management experience in food service operations.
• Must be at least 16 years of age upon hire date.
• Must have reliable transportation.
• Completion of Food Safety Certification within the first month of employment is required.
• Completion of a skills-based certification within the first 120 days of employment is mandatory.
• Kitchen Managers must be able to work varied hours, days, and shifts as needed by the employer due to business circumstances.

Responsibilities

• Oversee day-to-day operations and ensure food safety and sanitation standards are met.
• Maintain efficient operating systems and deliver exceptional customer service.
• Foster employee development and team collaboration to support department goals.
• Interact with customers and staff in a respectful, courteous manner.
• Conduct weekly inventory counts and generate cost of sales reports and manage inventory levels.
• Control labor costs by scheduling employees in alignment with the approved labor budget.
• Prepare all made-to-order food and beverages according to recipes or customer specifications.
• Stock food and beverage areas to maintain in-stock conditions at all times.
• Communicate procedures, promotions, and new products to employees to ensure smooth operations.

Skills

Team leadership

Customer service

Inventory management

Food safety

Staff scheduling

Job description

Parker's Kitchen is seeking a Kitchen Manager to lead daily operations, uphold food safety standards, and drive consistent customer excellence. You will oversee inventory, budget labor, and staff development while ensuring a positive experience for guests and team members.

The role emphasizes leadership, strong communication, and adherence to safety policies, with varied hours and a focus on maintaining high quality and efficiency across the restaurant.