Kitchen Manager
Gecko Hospitality
Culinary Operations
- Oversee all kitchen operations to ensure food is prepared and presented according to established recipes and quality standards.
- Monitor food production to maintain consistency, portion control, and timely service.
- Ensure all menu items meet company specifications and guest expectations.
- Assist with menu implementation, product rollouts, and limited-time offerings.
- Maintain a clean, organized, and efficient kitchen environment.
- Recruit, interview, hire, train, and develop kitchen team members.
- Supervise line cooks, prep cooks, dishwashers, and other back-of-house personnel.
- Conduct performance evaluations and provide ongoing coaching and feedback.
- Foster a culture of teamwork, accountability, and continuous improvement.
- Develop future leaders through mentorship and cross-training initiatives.
- Ensure compliance with all local, state, and federal health regulations.
- Enforce food safety, sanitation, and workplace safety standards.
- Conduct regular kitchen inspections and food safety audits.
- Maintain proper food storage, handling, labeling, and temperature controls.
- Lead the team in preparing for health department inspections.
- Manage inventory levels and purchasing processes to ensure product availability.
- Monitor food costs, waste, and portion control to achieve financial goals.
- Receive and verify deliveries, ensuring product quality and accuracy.
- Maintain accurate inventory records and perform routine inventory counts.
- Develop strategies to reduce waste and improve kitchen efficiency.
- Create and manage kitchen schedules based on sales forecasts and business demands.
- Monitor labor costs and adjust staffing levels to meet operational and financial objectives.
- Ensure adequate staffing during peak periods while controlling overtime expenses.
- Maintain productivity standards and operational efficiency.
- Coordinate with front-of-house management to ensure smooth service execution.
- Address operational challenges and implement corrective actions when needed.
- Monitor equipment functionality and coordinate maintenance and repairs.
- Ensure opening, closing, and daily operational procedures are completed accurately.
- Support restaurant leadership in achieving sales, profitability, and guest satisfaction goals.
- Minimum of 3 to 5 years of kitchen management experience in a high-volume, full-service restaurant.
- Strong understanding of food safety, sanitation, and inventory management practices.
- Proven experience managing labor and food costs.
- Excellent leadership, communication, and organizational skills.
- Ability to motivate and develop diverse teams.
- Experience with restaurant management systems and inventory software preferred.
- Food Safety Manager Certification or ability to obtain certification.
- Kitchen Leadership
- Food Quality Assurance
- Cost Control and Budget Management
- Inventory Management
- Team Development
- Food Safety Compliance
- Operational Efficiency
- Problem Solving
- Communication
- Time Management
- Ability to stand, walk, bend, and lift throughout scheduled shifts.
- Ability to lift and carry up to 50 pounds.
- Ability to work in a hot, fast-paced kitchen environment.
- Availability to work evenings, weekends, holidays, and peak business periods.
- Achievement of food cost and labor cost targets.
- Consistent food quality and execution standards.
- Successful health inspections and food safety audits.
- Employee retention and team development results.
- Kitchen productivity and ticket time performance.
- Overall contribution to restaurant profitability and guest satisfaction.
Vacancy posted more than 2 months ago
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