Kitchen Manager

Duties and Responsibilities: The duties and responsibilities of the Kitchen Manager include, but are not limited to: Coordinate daily Back of House restaurant operations. Establish and maintain daily production pars. Place, receive, and verify all food and kitchen supply orders. Monitor employees to ensure proper execution of recipes and portion standards. Conduct daily line checks and food quality inspections. Maintain kitchen equipment in proper working condition. Ensure all food is prepared, stored, held, and served according to company standards and food safety regulations. Monitor completion of all daily and weekly cleaning schedules. Ensure compliance with all Health Department, sanitation, and safety regulations. Prepare BOH employee schedules and monitor daily labor costs based on projected and actual sales. Maintain food costs, labor costs, and other controllable expenses within established budgets. Manage inventory, product rotation, waste reduction, and portion control. Maintain productive vendor relationships to ensure product quality and cost efficiency. Train, coach, evaluate, and develop all Back of House employees. Ensure efficient kitchen operations and timely food execution during peak business periods. Communicate effectively with Front of House management to ensure smooth restaurant operations. Maintain a clean, organized, and inspection-ready kitchen at all times. Complete assigned administrative tasks and operational reports in a timely manner. Additional responsibilities may be outlined in the Manager Areas of Responsibility document and modified by the General Manager as operational needs change. The Kitchen Manager is responsible for the overall success of daily kitchen operations. This individual ensures guest satisfaction through proper food preparation, consistent execution of recipes, adherence to company standards, and compliance with all Health Department regulations. The Kitchen Manager oversees daily operations according to the expectations established by the General Manager, company policies, and the Employee Handbook. The Kitchen Manager hires, trains, and develops their team to consistently deliver high-quality food within the restaurant's established time and quality standards. This individual ensures all kitchen employees follow standardized recipes, complete opening and closing checklists, maintain proper production levels, and adhere to daily cleaning schedules. The Kitchen Manager is also responsible for controlling food and kitchen labor costs, managing inventory, placing and receiving food orders, and completing financial or administrative tasks assigned by the General Manager. The Kitchen Manager serves as the leader of the Back of House team, providing ongoing training, coaching, and performance feedback. This individual is expected to recognize employee strengths, identify opportunities for improvement, and motivate team members to achieve operational goals while maintaining a positive and productive work environment. The Kitchen Manager maintains the kitchen, equipment, and storage areas in excellent condition while ensuring the entire operation remains clean, organized, and inspection-ready at all times. The ideal candidate is a highly motivated, hands-on leader who is organized, dependable, and capable of managing multiple responsibilities in a fast-paced airport environment. This individual must demonstrate a positive attitude, strong communication skills, accountability, and the ability to lead their team effectively while maintaining company standards under pressure. #J-18808-Ljbffr