Kitchen Manager

Job Summary:

A Kitchen Manager oversees all BOH duties, while also engaging with the guests and ensuring a seamless connection between BOH and FOH operations. These duties include, but are not limited to, managing the pantry, inventory, controlling how food is stored and prepared and supervising how the customers are serviced. Successful Kitchen Managers guide a restaurant’s kitchen staff to deliver quality, timely food and ensure that all customers are satisfied.

Duties and Responsibilities:

Practice OSHA (Occupational Safety and Health Administration) standards and comply with all company safety policies

 This position is responsible for maintaining compliance with all city and state food safety regulations, health department standards, and ABC/RBS alcohol compliance guidelines.

Ensure compliance with city and state food safety regulations, health department standards, and company sanitation policies.

Maintain current knowledge of local health codes, food handling regulations, and inspection requirements.

Maintain knowledge of ABC (Alcoholic Beverage Control) laws and ensure all staff handling alcohol are RBS (Responsible Beverage Service) certified and follow service standards.

Partner with Management  to ensure proper alcohol storage, labeling, and service procedures are followed at all times.

Conduct routine kitchen inspections to ensure cleanliness, proper food storage, and temperature control.

Train and monitor kitchen staff on safe food handling, personal hygiene, and kitchen safety procedures (knife safety, chemical use, slip prevention, etc.).

Maintain accurate records of temperature logs, cleaning schedules, and health inspection reports.

Hands-on manager, responsible for daily BOH operations including maintaining food quality/presentation, managing kitchen labor, food/beverage cost and expenses

Actively lead by example by working the line (during peak hours or as needed) while ensuring food consistency, safety, and driving efficiency

Adhere to Recipe Book and Plating Standards, ensuring quality of food and presentation

Implement and monitor SOPs for service, cleanliness and compliance with health and safety regulations

Track inventory using a spreadsheet and perform basic data entry with strict attention to detail

Ensure that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards

Strong organizational skills and ability to create systems of organization for others.

Maintain adequate inventory levels and conduct weekly inventory

Evaluate and discipline kitchen personnel accordingly and make employment and termination decisions

Order kitchen materials and ingredients based on the menu and market demand

Conduct regular line checks, monitor stock levels and manage inventory to ensure recipe adherence in kitchen execution of all products served.

Maintain clean working environments and make sure that employees follow the restaurant’s preventive maintenance measures

Oversee the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials.

Perform other duties as assigned

Minimum Qualifications:

Must have a minimum of three (3) years of supervisory experience in hotel housekeeping and laundry

Bilingual (English/Spanish)

Proficient skills in Microsoft (Excel & Word) and Google Documents/Forms

Ability to track inventory using a spreadsheet and perform basic data entry with strict attention to detail

Must possess basic financial knowledge

Strong training and supervisory skills are essential in this role

Excellent written and verbal communication skills

May be required to work nights, weekends, and/or holidays

Preferred Qualifications:

Proven work experience as a Kitchen Manger, Restaurant Manager or Head Chef

Hands on experience with planning menus and ordering ingredients

Knowledge of a wide range of recipes

Familiarity with kitchen sanitation and safety regulations

Excellent organizational skills

Conflict management abilities

Ability to manage a team in a fast-paced work environment

Flexibility to work during evening and weekends

Certification from a culinary school or degree in Restaurant Management is a plus

Physical Requirements:

Ability to carry, push, move and lift large, bulky and/or heavy objects up to 30 pounds

Ability to perform tasks that may require prolonged standing, repetitive bending, and other physical activities

*The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be all of the responsibilities or qualifications of the job.