Commis Chef jobs in United States

The Kitchen Manager is responsible for the overall management, supervision, and performance of the kitchen team.

This role ensures that all dishes are prepared and served with consistent quality, accuracy, and efficiency, while maintaining the highest standards of hygiene, stock control, and cost management.

The Kitchen Manager must lead with authority, fairness, and discipline to create a productive and respectful kitchen environment.

• Food Quality & Consistency – Ensure all menu items leaving the pass meet company standards for taste, presentation, and portion size. Monitor portioning, recipe adherence, and measuring procedures to minimize wastage and maintain profitability. Implement systems for quality checks before food leaves the kitchen.
• Team Leadership & Communication – Lead, train, and motivate kitchen staff to deliver exceptional service under pressure. Maintain constant communication with chefs, scullers, front‑of‑house staff, and management. Uphold discipline in the kitchen, demanding respect and ensuring staff accountability.
• Stock & Equipment Management – Provide management with accurate order sheets for food, beverages, and kitchen supplies. Monitor cutlery, crockery, and equipment to prevent theft, misuse, or unnecessary breakages. Ensure sufficient stock levels to avoid running out of critical items during service.
• Cost Control & Efficiency – Minimize food wastage through strict control of portioning and storage. Track kitchen costs against sales and highlight variances to management. Identify inefficiencies and implement corrective actions.
• Health, Safety & Hygiene – Enforce compliance with food safety, health, and hygiene regulations at all times. Conduct regular checks of kitchen cleanliness, equipment safety, and staff hygiene practices.

• Strong leadership skills with the ability to command respect and manage a diverse team.
• Excellent organizational and communication abilities.
• Ability to remain calm, decisive, and professional under pressure.
• Strong attention to detail and commitment to high standards.
• Problem‑solving mindset with the ability to prevent and resolve operational challenges.
• Integrity and resilience, with the ability to avoid manipulation or undue influence from staff.

• Minimum 3–5 years of experience in a kitchen supervisory or managerial role.
• Strong knowledge of food preparation, portioning, and stock management.
• Familiarity with health and safety regulations in the hospitality industry.
• Culinary qualifications preferred but not essential if supported by experience.
• Proven track record of reducing wastage and improving kitchen efficiency.

Skilled / Permanent

Market Related

Gauteng – Pretoria