Kitchen Manager
Jackmont Hospitality
About the Role: To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food. Responsibilities:
- Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.
- Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts.
- Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis.
- Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly
- Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities
- Manages inventory efficiently, accurately, and in a cost-effective manner • Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
- Coaches and develops talent
- Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost.
- Fosters open communication with kitchen and FOH staff
- In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation
- Must be able to pass TSA federal background check to work in the airport
- College coursework with Bachelor's Degree preferred
- Minimum of 3 years of experience as a kitchen manager or restaurant manager with extensive knowledge of restaurant operations preferred.
- Prior experience in purchasing and production
- Previous kitchen experience required.
Vacancy posted 1 day ago
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