Kitchen Operations Manager

Goodfellas-Pizzeria; Cincinnati (OH); On-site; USD 55,000 - 75,000; Full time

Job summary

Goodfellas-Pizzeria in Cincinnati, OH is seeking a Kitchen Manager to lead all kitchen operations, ensuring quality, safety, and efficiency. You will oversee food purchasing, preparation, and staff training to maintain the restaurant’s high standards.

The role involves planning menus with management, pricing items, and creating standard recipes for new dishes, while controlling costs and waste through strict inventory and scheduling practices.

Qualifications

• Experience in kitchen management and food preparation
• Strong knowledge of sanitation and food safety standards
• Ability to train staff in cooking methods and portion control
• Experience planning menus and pricing items with managers

Responsibilities

• Oversee kitchen operations including food purchasing, preparation, and maintenance of quality standards.
• Train employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation.
• Work with managers to plan and price menu items and prepare standard recipe cards for new items.
• Schedule personnel to meet anticipated business activity and manage labor costs.
• Monitor sanitation practices and ensure compliance with standards and regulations.
• Control food costs and waste through proper requisition, storage, and inventory procedures.
• Order or requisition food, equipment, and supplies as needed to ensure efficient operation.
• Ensure products are prepared and served according to recipes, portions, and serving standards.

Skills

Leadership

Food cost control

Sanitation

Employee training

Menu planning

Portion control

Inventory management

Staff scheduling

Job description

Goodfellas-Pizzeria in Cincinnati, OH is seeking a Kitchen Manager to lead all kitchen operations, ensuring quality, safety, and efficiency. You will oversee food purchasing, preparation, and staff training to maintain the restaurant’s high standards.

The role involves planning menus with management, pricing items, and creating standard recipes for new dishes, while controlling costs and waste through strict inventory and scheduling practices.