Kitchen Manager

Tailor Your Resume for this Job

Position Overview:

The Kitchen Manager/Director of Operations will oversee daily kitchen operations, manage staff, ensure food quality and safety, and controls inventory and costs. The position requires strong leadership, operational expertise, and the ability to maintain high standards in a fast paced, quick service environment.

Key Responsibilities:

Staff Management: Hire, train, supervise, and schedule kitchen personnel to ensure efficient workflow and high performance

Food Preparation Oversight: Supervise food preparation and cooking, ensuring all dishes meet quality and presentation standards

Cost Control: Monitor food costs, labor efficiency, and budgets to minimize waste and maintain profitability

Manage Kitchen Operations, including inventory control, ordering supplies, monitoring food storage, and maintaining sanitation and safety standards

Coordinate Kitchen Workflow during service, ensuring timing across stations, expediting orders, and maintaining efficiency under high-pressure conditions

Equipment Maintenance: Ensure kitchen equipment is functional and schedule maintenance as needed

Customer Experience: Maintain high service standards, resolve guest issues promptly, and foster a welcoming environment

Financial Management: Manage budgets, control costs, monitor sales performance.

Compliance & Safety: Enforce health and safety regulations, conduct regular audits, and ensure sanitation standards

Qualifications:

• Culinary training, prior kitchen management and/or quick service restaurant experience.
• Certified Food Manager or similar food safety certification
• Proven managerial experience in food service, restaurant, or catering operations; ideally with a food hall or multi-vendor/tenant environment
• Strong knowledge of Microsoft 360, TOAST, and food ordering applications
• Excellent communication, writing, and presentation skills.
• Ability to work under pressure in a fast-paced kitchen environment

Skills & Competencies:

· Strong leadership, organizational, and problem-solving abilities

· Excellent communication and interpersonal skills

· Knowledge of food safety regulations, ensuring compliance in all kitchen operations

· Experience in menu planning, recipe development, and inventory management

· Proficiency in restaurant management software (TOAST)

· Ability to work flexible hours, adapt to fast-paced environments, and collaborate across teams

Pay: $55,000.00 - $62,000.00 per year

Work Location: In person