Back of House - Kitchen Manager

Kitchen Manager

A Kitchen Manager oversees all kitchen operations, ensuring smooth food preparation, managing staff, maintaining inventory, and adhering to food safety and health regulations, while also contributing to menu planning and cost control.
Here's a more detailed breakdown of the typical responsibilities of a Kitchen Manager:
I. Staff Management & Leadership:
Supervision and Training:
Oversee and lead kitchen staff, including line cooks, prep cooks, and dishwashers, assigning tasks, monitoring performance, and providing training and development.
Scheduling:
Create and manage staff schedules, ensuring adequate coverage and efficient workflow.
Hiring and Firing:
Participate in the hiring process, interviewing and selecting qualified kitchen staff, and potentially addressing performance issues or terminating employment.
Communication:
Maintain clear and effective communication with kitchen staff, relaying instructions, addressing concerns, and fostering a positive team environment.
II. Food Preparation & Quality:
Food Preparation:
Ensure all food is prepared according to recipes and standards, maintaining high quality and consistency.
Menu Planning:
Participate in menu planning, suggesting new dishes, adjusting existing recipes, and ensuring menu items are feasible and profitable.
Food Safety and Sanitation:
Maintain a clean and sanitary kitchen environment, adhering to all food safety regulations and implementing proper food handling and storage procedures.
Food Quality Control:
Monitor food quality throughout the preparation process, ensuring that food is fresh, flavorful, and presented attractively.
III. Inventory & Cost Control:
Inventory Management:
Manage kitchen inventory, including ordering supplies, tracking stock levels, and minimizing waste.
Cost Control:
Monitor food costs, identify areas for cost reduction, and work to maintain profitability.
Budgeting:
Assist in developing and managing the kitchen budget, ensuring that spending aligns with financial goals.
IV. Other Responsibilities:
Compliance:
Ensure compliance with all relevant health and safety regulations, as well as any other applicable laws or standards.
Equipment Maintenance:
Oversee the maintenance and repair of kitchen equipment, ensuring that it is in good working order.
Problem-Solving:
Address and resolve any issues that arise in the kitchen, whether related to food preparation, staff performance, or equipment malfunctions.