Restaurant Kitchen Manager

JINYA Ramen Bar; Duluth (GA); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Kitchen Manager to lead their back of house operations. This role is crucial for ensuring food quality and safety standards while maximizing team productivity. You will be responsible for overseeing kitchen operations, managing inventory, and training staff. If you thrive in a fast-paced environment and are passionate about culinary excellence, this opportunity offers a fun yet professional atmosphere to make your mark. Join a team that values dedication and commitment to delivering exceptional dining experiences.

Qualifications

• Minimum 2 years’ experience in restaurant or hospitality required.
• Knowledge of food safety and inventory management is essential.

Responsibilities

• Oversee kitchen operations and ensure food quality standards.
• Manage kitchen team and maintain a safe, clean work environment.

Skills

Leadership

Food Safety Knowledge

Inventory Management

Communication Skills

Multi-tasking

Problem Solving

Education

High School Diploma

College Education

Tools

ALOHA POS System

MS Office

Job description

JOB TITLE: Restaurant Kitchen Manager

POSITION STATUS: Exempt Salaried

SALARY RANGE: Varies on Experience

DIRECT OVERSIGHT: BOH/Overall Restaurant Operations

REPORTS TO: General Manager

JOB SUMMARY:

Our Kitchen Manager serves as the ambassador to the JINYA restaurant concepts, ensuring food and services exceed our standards of excellence. The Kitchen Manager provides daily guidance and motivation to all team members, specifically back of house team members, maximizing productivity, maintaining cleanliness, and adhering to food quality standards.

PRIMARY RESPONSIBILITIES:

1. Maintains a safe, secure, and healthy work environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; participating in safety reviews; ensuring restaurant cleanliness; and overseeing all aspects of safety protocols within the kitchen and restaurant setting.
2. Ensures and manages restaurant cleanliness, specifically the back of the house area. Responsible for all aspects of kitchen safety and food preparations. Ensures all team members adhere to food safety preparations and executions.
3. Responsible for the development and daily operations of the kitchen team members, supporting and leading both front and back of the house, and executing excellent food quality controls.
4. Manages food quality standards by consistently monitoring, tasting, and reviewing all aspects of food, such as preparation, execution, and presentation.
5. Controls costs by reviewing labor, minimizing waste, and ensuring our guests receive the highest excellence in food. Controls food cost and usage by adhering to proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
6. Orders and reviews food supplies, ingredients, and other kitchen items in a timely and cost-effective manner. Maintains inventory levels and conducts inventory with the management team. Ensures that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
7. Creates schedules for kitchen team members, ensuring efficient labor costs based on daily sales. Schedules labor as required by anticipated business needs while ensuring that all positions are staffed as needed and labor cost objectives are met.
8. Oversees, schedules, and reviews necessary repairs and maintenance on kitchen appliances and equipment. Ensures equipment is kept clean and in excellent working condition through inspections and following the company’s preventative maintenance programs.
9. Coordinates daily front and back of the house operations with restaurant team members, from sales goals to product quality reviews and shift supervision.
10. Appraises kitchen team member’s performance and continuously provides feedback to improve service and productivity.
11. Responds efficiently and accurately to any guest complaints and corporate communications.
12. Works closely with the general manager and other restaurant managers to meet and exceed revenue objectives, including food and labor costs.
13. Trains, develops, and manages current and new kitchen team members on food safety, recipe adherence, and food presentations.
14. Ensures all aspects of the kitchen operate effectively and efficiently, ensuring our guests receive the best dining experience.
15. Embraces, understands, and executes the Company mission, values, vision, and culture.
16. Completes other managerial tasks as needed or assigned.

REQUIRED COMPETENCIES:

1. Minimum 2 years’ experience in restaurant and/or hospitality restaurant. Preferred high-volume and fast-paced restaurant experience.
2. Outstanding and professional verbal and written skills; with a strong ability to multi-task.
3. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.
4. Ability to lead by example, inspire and motivate team spirit, and effectively present information in one-on-one settings and/or small group situations.
5. Ability to work well under pressure.
6. Capable of conducting and assessing restaurant inventory.
7. Must have knowledge of restaurant systems, including but not limited to ALOHA or other POS systems; knowledge of MS Office; able to perform basic arithmetic operations.
8. Possesses excellent interpersonal communication skills with qualities of integrity, credibility, and commitment to corporate mission.
9. Must be dependable and reliable.
10. Must be 21 years of age or older.
11. Experience working in a multi-cultural environment.
12. Ability and willingness to work flexible hours, including weekends and holidays.

REQUIRED EDUCATION:

1. High School Diploma preferred; college education is a plus.
2. Must be able to write and speak English; proficiency in Spanish is a plus.
3. Must have appropriate city, state, and federal certifications according to the location of the restaurant, including alcohol and food handling certificates.

WORK ENVIRONMENT:

This job operates in a fun yet professional restaurant environment. This role routinely moves inside and outside of the kitchen and operates tools such as pots, pans, and other kitchen equipment. The manager will occasionally ascend/descend ladders to reach overhead items and will frequently communicate with staff, guests, and other team members.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear, frequently stand, walk, use hands to finger, handle or feel, and reach with hands and arms. The manager must be able to distinguish between sweet, savory, and other food flavors. The manager will work in an indoor kitchen environment, which might be hot, humid, and wet. Must be able to reach, bend, and frequently lift/move up to 50 pounds. Must be able to work in a standing position for long periods of time.

TRAVEL REQUIREMENTS:

Travel is primarily local during the business day based on home restaurant location but may be required to various locations for training, meetings, and other job-related functions.