Kitchen Manager - Night Shift

PM Kitchen Manager

The Kitchen Manager assists the Executive Chef to ensure a profitable and smooth kitchen operation. Promotes maximum customer satisfaction by maintaining high-quality control. Provides input on personnel performance, schedule and menu changes, special events, and any other ideas that positively impact the restaurant operation.

Responsibilities and Duties

• Staff Management - Training kitchen staff/new hires, delegating tasks, providing performance feedback, overseeing daily kitchen operations, including food prep, cooking and plating
• Quality Control monitoring food preparation, ensuring consistency in quality and taste, using FIFO to ensure proper food rotation
• Support - Providing cooks with support, on and off the line
• Menu Planning - Producing weekly specials with chef
• Food and Safety Compliance - Enforcing strict food safety standards, ensuring proper food handling, storage practices, training staff on sanitation

Skills and Qualifications

• Leadership Skills - Ability to motivate and manage team effectively
• Communication - Clear communication with chef, kitchen staff and servers
• Problem solving abilities - identifying and resolving issues quickly in fast paced environment
• Culinary Expertise - Strong understanding of cooking techniques, food preparation and waste management

Education and Experience

• A culinary degree is preferred, not required
• A minimum of two years' experience in a high-volume restaurant is required
• Some supervisory experience is preferred

Mental and Physical Requirements

1. Must be able to multi-task and work in stressful situations
2. Must be capable of standing for long periods
3. Must be capable of lifting 50 pounds
4. Required to balance and stoop or kneel
5. Frequently lift and/or move objects, tools, ingredients weight 10-25 pounds
6. Must be able and willing to climb stairs with tools and equipment
7. Vision abilities include close vision, distance vision, color vision, peripheral vision and depth perception and ability to adjust focus
8. Must have excellent manual dexterity

Working Environment and Conditions

1. Frequent exposure to hot water, potentially slippery floors, ovens, stovetops with varying degrees in temperatures
2. Frequent exposure to fluctuating temperatures (inside and outside as needed)
3. Working in close quarters, standing for hours at a time
4. Lifting heavy pots and kettles, working near hot ovens and grills
5. Work hours may include early mornings, late evenings, holidays and weekends