The Kitchen Manager/Chef oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Kitchen Manager/Chef coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. Requires an understanding of federal, state, and local food sanitation regulations. In addition, Kitchen Manager/Chef may serve as an expeditor when needed. May require a bachelor’s degree in area of specialty. Typically reports to an Executive Chef. The Kitchen Manager/Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. Working as a Kitchen Manager/Chef typically requires 3 years experience in the related area as an individual contributor.
Kitchen Manager Chef Job Description Template
Our company is looking for a Kitchen Manager Chef to join our team.
Responsibilities:
- Ability to work within the following conditions: wet floors, temperature extremes and loud noise;
- Leads and motivates the kitchen team to execute Roman Bistro policies and procedures;
- Prepares daily production list;
- Works directly with Event Coordinator in preparation for planned events;
- Experience in a scratch kitchen, a plus;
- Ability to exert fast-paced mobility for periods up to 6 hours in length;
- Ability to perform essential functions to Roman Bistro’s standards with reasonable accommodation;
- Has an interest in learning about wine and and Craft Beer and how it pairs with food;
- Recruits, interviews, hires, trains, schedules and provides ongoing development of kitchen team members to Roman Bistro’s standards;
- Completes line-checks to ensure all stations are stocked with quality food equipment;
- Places food and supply orders;
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen area at all times;
- Ability to lift and carry up to 50 pounds;
- Loves to cook;
- Manage food cost, ordering and general food operations; problem solve and offer ideas when needed.
Requirements:
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen area at all times;
- Ability to exert fast-paced mobility for periods of up to 6 hours in length;
- Ability to perform essential functions to Roman Bistro’s standards with reasonable accommodation;
- Works directly with Event Coordinator in preparation for planned events;
- Experience in a scratch kitchen, a plus;
- Prepares daily production list;
- Leads and motivates the kitchen team to execute Roman Bistro policies and procedures;
- Ability to work within the following conditions: wet floors, temperature extremes and loud noise;
- Has an interest in learning about wine and and Craft Beer and how it pairs with food;
- Recruits, interviews, hires, trains, schedules and provides ongoing development of kitchen team members to Roman Bistro’s standards;
- Working knowledge of various types of cuisines, including vegan and vegetarian options;
- Willingness to think outside of the box and accept new ideas or methods;
- Must be guest focused and willing to adapt for various dietary needs and preference;
- High volume Fast Casual or Food Truck experience a plus;
- Conflict management abilities.