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Kitchen Manager
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$55,000 - $65,000 a month
- SUMMARY The Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations.
- The Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards.
- Directly supervises 8 to 20 employees of the kitchen staff and MIT’s in BOH. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
- Assesses and /or corrects unsafe working conditions, equipment repair and maintenance needs.
- Must successfully complete assigned Kitchen Manager Training Program.
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