Kitchen Manager

WHAT YOU WILL DO  

Staff Leadership & Development  

• Recruit, train, and supervise all kitchen staff.  

• Create and manage staff schedules, balancing labor costs and operational needs.  

• Foster a positive, respectful, and productive work culture.  

Culinary Operations  

• Collaborate with the Executive Chef to design, update, and execute menu offerings.  

• Ensure all dishes meet quality, consistency, and presentation standards.  

• Maintain high culinary standards in food preparation and execution.  

Inventory & Cost Control  

• Manage inventory levels and coordinate supply orders.  

• Track food costs, minimize waste, and ensure cost-effective kitchen operations.  

• Conduct regular inventory audits and maintain accurate records.  

Compliance & Safety  

• Enforce all health, safety, and sanitation regulations.  

• Maintain a clean, organized, and efficient kitchen environment.  

• Implement kitchen policies and procedures in line with company standards.  

Quality Assurance & Guest Satisfaction  

• Perform regular quality checks on food and service.  

• Address customer feedback related to food and kitchen performance.  

• Continuously seek ways to improve kitchen operations and guest experience.