Kitchen Manager - M.Bird

The kitchen manager will work under the direction of the General Manager and fulfills a variety of responsibilities, including overseeing the daily operations of the kitchen and ensuring guest satisfaction. From solving customer service issues to performing quality control, there’s nothing they don’t do. If you are dedicated to details and thrive in a fast-paced environment, this job is for you!

Supervisory Responsibilities:

• Supervise, train, and motivate kitchen staff, including line and prep cooks.
• Schedule and organize shifts to ensure adequate coverage and optimal productivity.
• Promote effective communication and teamwork among kitchen staff and other departments.

Duties/Responsibilities:

• Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality.
• Monitor food inventory levels, place orders, and manage food costs to maximize profitability.
• Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards.
• Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service.
• Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays.
• Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records.
• Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols.
• Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality.
• Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting.
• Collaborate with management to create menus and specials 
• Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary.
• Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages.
• Performs other related duties as assigned.

Required Skills/Abilities: 

• In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations.
• Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments.
• Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment
• Familiarity with kitchen equipment, maintenance, and troubleshooting.
• Flexibility to work evenings, weekends, and holidays as required by the restaurant's operational needs.

Education and Experience:

• High school diploma or GED
• Previous experience as a kitchen manager, sous chef, or in a similar supervisory role within a restaurant or the hospitality industry.
• Culinary degree preferred
• Valid Food Handlers Certificate

Physical Requirements: 

• Prolonged periods of standing and walking.
• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds.

Benefits:

• Generous paid time off 
• Medical, dental, vision, life
• 401(k) with company match
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking