Jobpost

Salary $55
Full-Service

Farm-to-Table
Fresh concept

About the Opportunity

This restaurant aspires to maintain an infinitely evolving culture of hospitality. Through superior quality ingredients and exceptional service, this restaurant is cultivating an environment of food, drink and company that aims to enrich the lives of their guests and their team. Their passion for meaningful and memorable dining experiences is embedded in every detail of their art deco décor, every sip of their impeccably crafted cocktails and every bite of their fresh, locally-sourced small plates.

Position Summary

The Kitchen Manager supervises daily BOH operations. Responsibilities include supervising food prep and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served, and our customers have a pleasant dining experience.

Responsibilities

• Manage kitchen staff and coordinate food orders
• Supervise food prep and cooking
• Check food plating and temperature
• Establish portion sizes
• Schedule kitchen staff shifts
• Price menu items in collaboration with restaurant manager
• Order food supplies and kitchen equipment, as needed
• Train kitchen staff on prep work and food plating techniques
• Store food products in compliance with safety practices
• Keep weekly and monthly cost reports
• Maintain sanitation and safety standards in the kitchen area

Requirements

• Proven work experience as a kitchen manager, restaurant manager or chef
• Hands-on experience with planning menus and ordering ingredients
• Knowledge of a wide range of recipes
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management abilities
• Ability to manage a team in a fast-paced environment
• Flexibility to work during evenings and weekends
• Certification from a culinary school or degree in restaurant management is a plus