Restaurant Kitchen Manager

Responsibilities:

• Order materials, supplies and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Work with the general manager to price and change menu items.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean, sanitized and organized.
• Work with the general manager to develop creative and delicious daily specials.

Requirements:

• In-depth knowledge of kitchen health and safety regulations (Serve-Safe or similar certification preferred).
• Ability to lead and direct in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.
• Working cohesively with the FOH manager, expeditor and servers.