Kitchen Manager
Job description
About us
Esco Restaurant & Tapas is a small business in Columbus, OH. We are professional, challenging, data-driven and our goal is to hire an experiences and professional Kitchen Manager to maintain quality assurance of food safety. This person will be skilled in leadership, training and management of kitchen staff. .
Job Summary:
The Kitchen Manager is responsible for overseeing all aspects of kitchen operations in a full-service restaurant. They will ensure the efficient and smooth running of the kitchen, maintain food quality and safety standards, manage kitchen staff, and collaborate with other departments to achieve overall operational excellence. The Kitchen Manager will play a key role in maintaining high levels of customer satisfaction by delivering exceptional culinary experiences.
Responsibilities:
1. Kitchen Operations Management:
- Oversee all kitchen activities, including food preparation, cooking, plating, and presentation.
- Develop and maintain standard recipes, portion controls, and quality assurance measures to ensure consistency and excellence in food preparation.
- Monitor food production and inventory levels, and coordinate with suppliers to ensure timely and accurate delivery of ingredients.
- Ensure compliance with health and safety regulations, food handling procedures, and sanitation standards.
2. Staff Supervision and Training:
- Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants.
- Delegate tasks and responsibilities to team members, ensuring proper execution and adherence to quality standards.
- Provide ongoing coaching, feedback, and performance evaluations to foster professional growth and maintain a high-performing team.
- Conduct regular training sessions on culinary techniques, safety procedures, and new menu items.
3. Menu Planning and Development:
- Collaborate with the executive chef, restaurant manager, and other relevant stakeholders to design menus that reflect customer preferences, seasonal availability, and culinary trends.
- Monitor menu performance and customer feedback to make informed decisions regarding menu adjustments or updates.
- Ensure accurate costing and pricing of menu items to maintain profitability without compromising quality.
4. Inventory and Cost Control:
- Manage inventory levels, including ordering and receiving supplies, and ensure proper storage and rotation of food items.
- Implement effective portion control measures to minimize waste and optimize cost efficiency.
- Analyze food cost reports, identify cost-saving opportunities, and develop strategies to improve profitability.
5. Collaboration and Communication:
- Maintain open lines of communication with the restaurant management team, front-of-house staff, and other relevant departments.
- Collaborate with the executive chef, restaurant manager, and purchasing department to optimize kitchen operations and achieve business objectives.
- Participate in regular meetings and provide insights on kitchen-related matters, such as menu updates, operational challenges, and staff requirements.
Requirements:
- Proven experience as a Kitchen Manager or in a similar culinary leadership role in a full-service restaurant.
- In-depth knowledge of kitchen operations, culinary techniques, and food safety regulations.
- Strong leadership and team management skills, with the ability to motivate and inspire kitchen staff.
- Excellent organizational and multitasking abilities to handle a high-volume, fast-paced environment.
- Creativity and passion for culinary arts, with a keen eye for detail and presentation.
- Strong problem-solving skills and the ability to make quick decisions under pressure.
- Effective communication and interpersonal skills to collaborate with team members and stakeholders.
- Proficiency in using kitchen management software and computerized inventory systems.
- Flexible schedule, including weekends, evenings, and holidays, as per operational requirements.
- Food handler's certification or relevant culinary degree is preferred.
Note: This job description serves as a general guideline for the responsibilities and requirements of a Kitchen Manager in a full-service restaurant. Actual job duties may vary depending on the specific restaurant and its operations.
Job Title: Kitchen Manager
Job Summary:
The Kitchen Manager is responsible for overseeing all aspects of kitchen operations in a full-service restaurant. They will ensure the efficient and smooth running of the kitchen, maintain food quality and safety standards, manage kitchen staff, and collaborate with other departments to achieve overall operational excellence. The Kitchen Manager will play a key role in maintaining high levels of customer satisfaction by delivering exceptional culinary experiences.
Responsibilities:
1. Kitchen Operations Management:
- Oversee all kitchen activities, including food preparation, cooking, plating, and presentation.
- Develop and maintain standard recipes, portion controls, and quality assurance measures to ensure consistency and excellence in food preparation.
- Monitor food production and inventory levels, and coordinate with suppliers to ensure timely and accurate delivery of ingredients.
- Ensure compliance with health and safety regulations, food handling procedures, and sanitation standards.
2. Staff Supervision and Training:
- Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants.
- Delegate tasks and responsibilities to team members, ensuring proper execution and adherence to quality standards.
- Provide ongoing coaching, feedback, and performance evaluations to foster professional growth and maintain a high-performing team.
- Conduct regular training sessions on culinary techniques, safety procedures, and new menu items.
3. Menu Planning and Development:
- Collaborate with the executive chef, restaurant manager, and other relevant stakeholders to design menus that reflect customer preferences, seasonal availability, and culinary trends.
- Monitor menu performance and customer feedback to make informed decisions regarding menu adjustments or updates.
- Ensure accurate costing and pricing of menu items to maintain profitability without compromising quality.
4. Inventory and Cost Control:
- Manage inventory levels, including ordering and receiving supplies, and ensure proper storage and rotation of food items.
- Implement effective portion control measures to minimize waste and optimize cost efficiency.
- Analyze food cost reports, identify cost-saving opportunities, and develop strategies to improve profitability.
5. Collaboration and Communication:
- Maintain open lines of communication with the restaurant management team, front-of-house staff, and other relevant departments.
- Collaborate with the executive chef, restaurant manager, and purchasing department to optimize kitchen operations and achieve business objectives.
- Participate in regular meetings and provide insights on kitchen-related matters, such as menu updates, operational challenges, and staff requirements.
Requirements:
- Proven experience as a Kitchen Manager or in a similar culinary leadership role in a full-service restaurant.
- In-depth knowledge of kitchen operations, culinary techniques, and food safety regulations.
- Strong leadership and team management skills, with the ability to motivate and inspire kitchen staff.
- Excellent organizational and multitasking abilities to handle a high-volume, fast-paced environment.
- Creativity and passion for culinary arts, with a keen eye for detail and presentation.
- Strong problem-solving skills and the ability to make quick decisions under pressure.
- Effective communication and interpersonal skills to collaborate with team members and stakeholders.
- Proficiency in using kitchen management software and computerized inventory systems.
- Flexible schedule, including weekends, evenings, and holidays, as per operational requirements.
- Food handler's certification or relevant culinary degree is preferred.
Note: This job description serves as a general guideline for the responsibilities and requirements of a Kitchen Manager in a full-service restaurant. Actual job duties may vary depending on the specific restaurant and its operations.
Job Type: Full-time
Pay: $40,000.00 - $45,000.00 per year
Benefits:
- Flexible schedule
- Paid training
Experience level:
- 3 years
Restaurant type:
- Bar
- Casual dining restaurant
- Fine dining restaurant
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Weekly day range:
- Every weekend
- Monday to Friday
- Weekend availability
Ability to commute/relocate:
- Columbus, OH 43215: Reliably commute or planning to relocate before starting work (Required)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Work Location: In person
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