Kitchen Manager

Kitchen ManagerThe Kitchen Manager is responsible for overseeing daily back-of-house operations, ensuring high-quality food preparation, cleanliness, staff supervision, and adherence to safety and sanitation standards. This role plays a key part in maintaining food consistency, managing kitchen staff, and controlling costs.Key Responsibilities:Supervise and coordinate all kitchen activities and staff, including line cooks, prep cooks, and dishwashers.Ensure food is prepared consistently, safely, and according to recipes, portion standards, and presentation guidelines.Train, schedule, and evaluate kitchen staff to maintain performance and efficiency.Manage inventory, order food and kitchen supplies, and reduce waste and food costs.Enforce proper food handling, sanitation, and safety procedures in accordance with local health regulations.Maintain equipment and kitchen cleanliness; ensure all appliances and tools are in good working condition.Collaborate with the General Manager and FOH team to ensure smooth service and communication.Monitor kitchen labor and food costs to stay within budget.Lead by example, creating a positive and productive work environment.Perform other duties as assigned.Qualifications:Experience in kitchen management or supervisory role.In-depth knowledge of food preparation, kitchen safety, and sanitation standards.Strong leadership, organizational, and problem-solving skills.Ability to work in a fast-paced, high-pressure environment.Proficient in inventory management and food cost control.ServSafe certification.Ability to stand for extended periods and lift up to 50 lbs.Work Environment:Busy commercial kitchen in a restaurant setting.Must be available to work a flexible schedule, including nights, weekends, and holidays.