Kitchen Manager

Pro Tem; Johannesburg; On-site; ZAR 50,000 - 200,000; Full time

Job summary

A culinary establishment in Johannesburg is seeking a Kitchen Manager to oversee daily operations, manage kitchen staff, and ensure compliance with food safety regulations. The ideal candidate will have strong leadership skills, a deep understanding of food quality standards, and experience in managing kitchen budgets. This role entails menu planning, inventory management, and maintaining a clean and safe kitchen environment.

Qualifications

• Experience in kitchen management or a similar role.
• Strong leadership and staff management skills.
• Knowledge of food safety regulations and compliance.

Responsibilities

• Oversee all kitchen activities and ensure workflow during service hours.
• Recruit, hire, train, and supervise kitchen staff.
• Monitor inventory levels and order food supplies.

Job description

Kitchen Manager Duties Daily Operations

• Oversee all kitchen activities and ensure smooth workflow during service hours
• Monitor food preparation and cooking processes to maintain quality standards
• Ensure compliance with food safety, sanitation, and hygiene regulations
• Conduct regular kitchen inspections and maintain cleanliness standards
• Coordinate with front-of-house staff to ensure timely meal delivery

Staff Management

• Recruit, hire, train, and supervise kitchen staff including chefs, cooks, and kitchen assistants
• Create and manage staff schedules to ensure adequate coverage
• Conduct performance evaluations and provide ongoing coaching and feedback
• Address staff conflicts and maintain a positive work environment
• Assign daily tasks and responsibilities to team members

Inventory and Supply Management

• Monitor inventory levels and order food supplies, equipment, and other necessities
• Establish relationships with vendors and negotiate pricing
• Conduct regular inventory counts and minimize waste
• Ensure proper storage of food items and supplies
• Track food costs and work to stay within budget parameters

Menu and Food Quality

• Collaborate with chefs on menu planning and development
• Ensure consistency in food quality, taste, and presentation
• Test new recipes and dishes
• Monitor portion control to maintain cost efficiency
• Address customer complaints related to food quality

Financial Responsibilities

• Develop and manage the kitchen budget
• Control food and labor costs
• Analyze financial reports and identify cost-saving opportunities
• Price menu items appropriately to maintain profitability
• Track and reduce food waste

Compliance and Safety

• Ensure compliance with health department regulations and food safety standards
• Maintain proper documentation for inspections
• Implement and enforce safety procedures to prevent accidents
• Ensure all equipment is properly maintained and in working order
• Keep updated on local health codes and regulations