The kitchen manager oversees the day-to-day operation of the kitchen, which includes staffing, menu planning, ordering, vendor monitoring, food production, staff development, inventory, catering, and budgeting.

They are responsible for overseeing all food production operations at the facility, ensuring the production of consistently high-quality food for all restaurant outlets. The majority of each day is dedicated to management and supervisory duties, which include:

• Managing daily staff schedules and task assignments.
• Implementing and maintaining control procedures within the department.
• Creating, maintaining, and updating menu specifications, recipes, and production forecasts.
• Maintaining and evaluating existing food concepts and developing new ones.
• Inspecting and selecting only the freshest food products.
• Participating in long and short-term goals to achieve budgetary objectives.
• Maintaining a quality sanitation program.
• Monitoring proper receiving, storage, and rotation of food products.
• Preparing requisitions for supplies and food items.
• Monitoring all kitchen equipment for cleanliness and proper working condition.
• Selecting, training, and supervising kitchen staff.
• Responsible for interviewing, hiring, training, and evaluating performance.
• Managing department members, including Cooks and Stewards.
• Developing ongoing training programs.
• Incorporating safe work practices in job performance.
• Performing other duties as required.

The position requires frequent standing, walking, and handling of food items, with occasional lifting of up to 100 pounds (team lift). The kitchen environment may include wet or humid conditions and exposure to varying temperatures.

To qualify, candidates should have an Associate’s degree or equivalent experience, along with a good working knowledge of sanitation standards and food preparation techniques.

• Compensation Range: $52,000 - $59,000 per year.

• Associate’s degree (AA) or equivalent from a two-year college or technical school.
• Six months to one year related experience and/or training.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Knowledge of food and beverage products, proper preparation and presentation of food and beverage items.
• Food Safety and Applicable Sanitation Training.