Lead kitchen operations through culinary expertise, inventory control, and food safety while guiding a team toward consistent quality and presentation.
As Kitchen Manager, you will oversee back-of-house operations and daily kitchen performance. The position focuses on food quality, safety, presentation, inventory, ordering, and cost controls. You will train kitchen team members, monitor performance metrics, and create action plans supporting efficiency, productivity, and guest satisfaction.
Key Responsibilities:
- Lead the kitchen team by example
- Oversee daily food quality and presentation standards
- Manage inventory, ordering, and kitchen cost controls
- Train and mentor kitchen team members
- Uphold health and safety regulations
Requirements:
- Two or more years in kitchen management
- High-volume restaurant experience preferred
- Strong culinary knowledge and food safety commitment
- Leadership skills for motivating diverse teams
- Ability to manage costs, inventory, and operations
Use culinary leadership, operational control, and food safety knowledge to guide efficient kitchen performance and exceptional food quality.
