Kitchen Manager

Job Description The Kitchen Manager is responsible for all aspects of the kitchen including BOH operations, recipe management, financial responsibility, portion and inventory control, food quality, and employee supervision. They provide leadership, training, and hands‑on management of the kitchen staff, ensuring the kitchen runs smoothly and guests have an excellent dining experience while upholding Cru Hospitality Group standards. Primary Responsibilities Supervise daily back‑of‑house restaurant operations, including food prep, cooking, stocking, inventory, and safety procedures. Execute the vision of the menu as directed by CHG. Provide proper and continuous training to all kitchen team members and support service team training as needed. Manage the entire kitchen staff and guide them to deliver quality food in a timely manner. Characteristics of a Strong Kitchen Manager Strong knowledge of cooking, food handling, preparation, and kitchen maintenance. Strong knowledge of culinary terms and the restaurant industry. Exhibits sincere hospitality and teamwork. Intuitive about where their help is most needed. Strong communication skills. Is a coach and teacher. Is coachable. Leads by example. Areas of Responsibility Successfully execute all food service operations and daily kitchen operations, including serving as expeditor. Provide direction to kitchen staff, ensuring execution of all employee duties. Ensure compliance with health and fire department regulations. Implement and manage kitchen and restaurant policies and procedures. Ensure that kitchen staff maintain a clean and organized station at all times and keep stations stocked and supplied. Participate in daily and monthly inventory processes. Use in‑house systems to order and receive food and supplies. Participate in menu development and evolution under CHG guidelines. Supervise opening and closing tasks and hold staff accountable. Coaches, teaches, and motivates team members in cooking and kitchen skills as well as the proper preparation of CHG menu items. Ensure products are stored at the correct temperature. Ensure recipes are up to date with current menu items, portions, and ingredients. Create and maintain prep sheets and ensure they remain current. Uphold all recipe and service standards. Communicate all 86'd items to both BOH and FOH staff and have daily counts prepared before service. Coordinate and communicate with runners and front‑of‑house staff to ensure proper service. Complete the duties of a line cook when needed and be capable of performing the duties of all kitchen positions. Organize, schedule, and lead kitchen meetings. Attend weekly management meetings as directed by the General Manager. Maintain professional relationships with all coworkers, including BOH and FOH staff. Monitor labor costs and productivity to attain budgeted goals. Anticipate, identify, and correct issues with inventory, systems, staffing, and execution. Continue to learn and educate themselves on food, cooking, leadership, and industry trends. Lead and participate in the hiring process for all kitchen staff, including recruiting, interviewing, onboarding, and training new hires. Ensure all members of the kitchen team are properly trained, including ServSafe certification requirements. Maintain the highest quality and consistency standards for all food products. Demonstrate hospitality and professionalism by example. Ensure all CHG standards are upheld or exceeded. Other Responsibilities Operates as a member of a team, helping others and requesting help as needed. Additional duties may be assigned at the discretion of the General Manager and Director of Operations. #J-18808-Ljbffr Cru Cellars