Kitchen Manager
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The Kitchen Manager is responsible for a variety of duties and responsibilities including oversight of the kitchen operations. He/She supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with all federal, state, and local laws. The Kitchen Manager is a confident decision-maker, highly practiced in customer contact, employee management, business and financial management, people motivation, and communications. The Kitchen Manager is responsible to:
Ensure food safety procedures are executed according to policy and health/sanitation regulations
Verify that staff correctly follows all recipes and portion servings
Supervise, coordinate and evaluate work of all food service employees in preparing/serving food and cleaning facilities/utensils in a production kitchen
Manage food, labor, material costs, and other controllable expenses
Conduct planning and budgeting
Forecast and plan the purchase of food, supplies and equipment
Execute policies and procedures for the control of cash, property, product, and equipment
Monitor inventory levels through ordering to ensure product availability
Manage and maintain safe working condition
Train and manage crew/employees in a manner that maximizes retention
Interview and recommend applicants for selection in hiring
Anticipate and identify problems and recommend appropriate corrective actions
Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
The Kitchen Manager is responsible for a variety of duties and responsibilities including oversight of the kitchen operations. He/She supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with all federal, state, and local laws. The Kitchen Manager is a confident decision-maker, highly practiced in customer contact, employee management, business and financial management, people motivation, and communications. The Kitchen Manager is responsible to:
Ensure food safety procedures are executed according to policy and health/sanitation regulations
Verify that staff correctly follows all recipes and portion servings
Supervise, coordinate and evaluate work of all food service employees in preparing/serving food and cleaning facilities/utensils in a production kitchen
Manage food, labor, material costs, and other controllable expenses
Conduct planning and budgeting
Forecast and plan the purchase of food, supplies and equipment
Execute policies and procedures for the control of cash, property, product, and equipment
Monitor inventory levels through ordering to ensure product availability
Manage and maintain safe working condition
Train and manage crew/employees in a manner that maximizes retention
Interview and recommend applicants for selection in hiring
Anticipate and identify problems and recommend appropriate corrective actions
Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
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