Kitchen Manager

Job Description

Job Description

The Kitchen Manager plays a key role in overseeing all back-of-house operations, ensuring excellence in food quality, consistency, and guest satisfaction. Responsibilities include food purchasing, preparation, upholding quality standards, and maintaining the highest levels of sanitation and cleanliness. This role also involves training and mentoring team members in cooking techniques, food preparation, plating and presentation, portion control, cost management, and safety practices.

Collaboration is essential; the Kitchen Manager works closely with the Culinary Operations Manager to foster a supportive, team-focused environment where staff can learn, grow, and succeed together.

We're seeking an experienced culinary professional who is passionate about food, detail-oriented, and committed to maintaining Folino Estate's high standards. This position offers opportunities for professional growth within a positive, team-driven atmosphere.

Qualifications for Kitchen Manager:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, sauté' pastry cook, and expediter.
• A minimum of 2 years of experience in a Kitchen Manager role.
• Must be Serve-Safe certified.
• Must be able to communicate clearly with managers, kitchen, banquet, and FOH staff and guests.
• Able to work a minimum of 50 hours per week.
• Experience in managing a team, while identifying and developing employees for future leadership roles.
• Some experience in facilitating and effectively executing training of kitchen staff.
• Understanding of managing inventory, costs of goods, and overall control of financials.
• Ability to work days, evenings, weekends, and holidays.

Desired Characteristics

• Highly motivated and with high integrity
• Leadership, creativity, and financial management skills
• Be able to prioritize, manage time, and multi-task
• Strong problem-solving capabilities
• Self-motivated and mature
• Strong communication and organizational skills
• Attention to detail
• Strong ability to work in a diverse team environment
• Ability to work in a fast paced constantly changing environment
• Ability to think on your feet

Duties and Responsibilities

Culinary Experience/Food Preparation:

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation.
• Manage in establishing portion sizes and prepare standard recipe cards for any menu items and specials.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Check and maintain proper food holding and refrigeration temperature control points.
• Comply with nutrition and sanitation regulations.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen at all times.
• Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs.
• Develop outside catering menu options
• Create and execute menus for Folino Estate Events including ordering, pre-plating, and execution day of.
• Establish and standardize presentation techniques and quality standards

Team Development:

• Coach, teach, develop, and inspire the culinary team to provide unforgettable food experiences.
• Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen employees.
• Be knowledgeable of restaurant policies to report to the General Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures
• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils, cleanliness, and sanitation practices.
• Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials.
• Provides schedules to staffing two weeks in advance
• Promote a fun and positive family-style work environment.

Operations/Safety Management:

• Prepare all required paperwork, including forms, and P&L reports in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Assures all processes and procedures are standardized, documented, and included in all training programs. Manuals, videos, and checklists would be included as appropriate.
• Fill in where needed to ensure guest service standards and efficient operations.

Executive Management:

• Maintain an open dialogue with General Manager, Lounge Manager, Bottle Shop Manager, Assistant Kitchen Manager Front Line, and Assistant Kitchen Manager Banquet be open to suggestions and feedback and adjust as needed.
• Building sales and to maximize financial success for the restaurant, catering, and banquet events; ability to develop strategies that enhance revenue and control expense.
• Perform all administrative duties with accuracy and timeliness.

Benefits:

• Competitive compensation package
• Medical, dental, vision and life insurance options
• PTO and Wellness Days
• Company dining program
• Employee discounts
• Clear path for growth and career advancement
• Excellent opportunity with growing brand

Environmental/Physical Requirements:

• Essential duties require long periods of standing up to 10 hours at a time and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more.
• Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music.
• The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives and slippery floors that need managed