Kitchen Manager

Job Summary The Kitchen Manager is an energetic leader responsible for all kitchen functions, including food inventory and ordering, preparation, maintenance of quality standards, sanitation, cleanliness, hiring, and training of employees in cooking methods, portion control, and cost control. Responsibilities Develop and maintain a comprehensive knowledge of MTJ standards, procedures, products, and services. Manage and oversee kitchen operations in close collaboration with the GM to ensure overall success of the restaurant. Complete food inventories and place orders effectively and in a timely manner. Check the quantity and quality of received products and ensure deliveries comply with MTJ receiving policies. Ensure all food and products are consistently prepared and served according to MTJ recipes, portioning, cooking, and serving standards. Check and maintain proper food handling and refrigeration temperature control points. Monitor sanitation practices to ensure employees follow standards and regulations. Control food cost and usage by following proper requisition of products, storage procedures, standard recipes, and waste control procedures. Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, equipment, and storage areas. Create a well‑thought‑out schedule for the BOH staff in a timely manner. Effectively meet labor cost objectives. Assess BOH staffing needs and recruit staff. Interview, hire, and evaluate BOH staff; resolve personnel problems, make termination decisions, and administer consistent corrective actions for policy violations. Oversee continuous training of kitchen employees on equipment, utensils, cleanliness, sanitation, lifting techniques, and hazardous material handling. Ensure all equipment is clean and in excellent working condition through personal inspection. Identify maintenance needs in the kitchen and report them promptly through proper channels. Attend and contribute constructively to weekly manager meetings. Embrace the teamwork philosophy of MTJ by coordinating and assisting fellow employees to meet guests’ needs and support restaurant operations. Qualities Strong leadership, motivational, and people skills. Experience with inventory and placing orders. Excellent verbal communication. Ability to stay calm under pressure. Friendly and energetic demeanor and personality. Critical thinking and problem‑solving skills. Computer literacy, including strong knowledge of POS systems and familiarity with scheduling software. Team player. Requirements Prior kitchen management or shift lead experience; at least 2 years of cooking experience. Read and understand the English language. Pass ServSafe exam. Clean and hygienic appearance. Availability to work nights, weekends, and holidays. Physical ability to stand, walk, bend, and lift up to 40 pounds for extended periods. Ability to work in hot or cold temperatures. #J-18808-Ljbffr