Kitchen Manager

Kitchen Manager The Kitchen Manager is responsible for planning/preparing meals and managing/directing the kitchen staff including sous chefs, prep and line cooks, and dishwashers. The essential functions include, but are not limited to the following: Making periodic and regular inspections of units to observe the quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance Coordinating all training activities for kitchen, bakery, butcher shop, and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints Participating in other menu planning activities, including the determination of purchasing specifications, product and recipe testing, and menu development Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations Performing other work-related duties as assigned Minimum qualifications (knowledge, skills, and abilities) include: Bachelor's degree with a major concentration in food preparation, management, nutrition, or related field 3+ years as a Kitchen Manager or Executive Chef in an upscale-casual environment 4+ years of progressive experience in high-volume food production or catering Equivalent combination of relevant education and/or experience considered Ability to work in a high-stress environment Benefits include: Amazing benefits 401k w/match HSA Strong bonus potential PTO Great culture Strong upward mobility