Serendipity Recruiting

A Kitchen Manager, or Restaurant Manager, is in charge of coordinating and supervising a restaurant’s kitchen staff according to food safety standards.. Their duties include hiring, training and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand.. Their role is to lead back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service.. The Kitchen Manager also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant’s General Manager.. Working with the Head Chef to develop and maintain the restaurant menu

kitchen manager

VIEW OUR CAREER PAGE: https://tinyurl.com/Serendipity-Recruiting A Kitchen Manager, or Restaurant Manager, is in charge of coordinating and supervising a restaurant’s kitchen staff according to food safety standards. Their duties include hiring, training and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand. RequirementsKitchen Managers work at restaurants, catering companies, hotels and other commercial kitchens to deliver consistent, quality meals to customers on time and within budget. Their role is to lead back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service. Kitchen Managers inspect the kitchen to ensure everything is organized and sanitized appropriately. They take inventory of how much food was sold each week and adjust ingredient orders accordingly. The Kitchen Manager also sources affordable suppliers and sets the price for menu items in conjunction with the restaurant’s General Manager. While Kitchen Managers are responsible for a variety of managerial tasks, common duties include: <ul><li> Managing inventory so that all necessary ingredients are stocked for service </li><li> Hiring new staff and providing training to facilitate quick acclimation </li><li> Streamlining the kitchen processes to maintain prompt service times </li><li> Working with the Head Chef to develop and maintain the restaurant menu </li><li> Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels </li><li> Creating schedules for all kitchen staff </li><li> Tracking kitchen finances to identify areas of potential waste</li></ul>

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