Manager HOH

Kitchen Manager

The Kitchen Manager is responsible for the overall operations for the kitchen area of a restaurant. Their main objective is to ensure the kitchen department runs smoothly and complies with safety regulations.

Primary responsibilities include:

• Ordering materials, supplies, and ingredients based on demand.
• Supervising kitchen employees and organizing food orders.
• Overseeing the food preparation and cooking process.
• Recruiting and training kitchen employees in designated stations.
• Monitoring inventory levels and performing weekly inventory assessments.
• Scheduling work shifts for employees.
• Storing all food products in compliance with health and safety regulations.
• Ensuring the kitchen is clean and organized.
• Maintaining weekly and monthly cost reports.
• Performing all duties as assigned.

Knowledge, skills, and abilities:

Education/Certifications:

• High school diploma or equivalent preferred.
• An associate degree in hospitality related field or equivalent is preferred.
• A valid drivers license is required.
• NRA ServSafe Food and Alcohol certifications preferred.

Experience:

• 2 years previous restaurant management experience preferred.

Skills/Competencies:

• Superior people management skills, communication and listening skills required.
• Must be self-motivated and detail oriented.
• Have a passion for the brand and for teaching others.
• Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities is required.
• Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required.
• Demonstrated time management and organizational skills required.
• Superior listening skills required.
• Must be flexible and adaptable to change.
• Required to work a flexible schedule including days, nights, weekends and holidays.
• Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations preferred.
• Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.

Physical requirements:

When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.