KITCHEN MANAGER

Job Description Description:Position DescriptionPosition Title: Kitchen ManagerReports to: Executive Chef/Chef de CuisineDate: May, 2026Classification:SummarySupervise and coordinate all activities concerning back-of-the-house operations and personnel. Responsible for ensuring an efficient quality finished product before and during service hours. Assume all duties of the Sous Chefs in their absence, and as needed by the Executive Chef.Essential Functions1. Fooda. Taste food items to insure consistency and conformance to recipes and standards of appearance.b. Take time to give special attention to special guests and guests with special needs.c. Train kitchen personnel in all menu items and food production principles and practices, by way of constant communication.d. Assist in controlling food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures.e. Maintain product quality standards and consistency, through the kitchen personnel.2. Communicationa. Use daily kitchen notes to communicate amongst the team.b. Establish open lines of communication between FOH and BOH at all times.c. Work with front-of-the-house personnel to execute menu changes, specials, and information regarding shortages in the absence of a Sous Chef.d. Work closely with all management staff.e. Lead by example and motivate through positive reinforcement.f. Be firm, fair and consistent when involved with employee issues.3. Servicea. Strive for guest satisfaction—maintain the goal of creating positive guest experiences.b. Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty.c. Organize and operate an efficient, professional service.d. Orientate, motivate, train, and educate all kitchen personnel in Avondale's policies, procedures, and rules.e. Maintain a clean and organized BOH workspace.4. People Skillsa. Praise in public, criticize behind closed doors, give constructive criticism.b. Constantly develop culinary talent and remember that you can learn something from every employee in the restaurant.c. Maintain positive attitude about all culinary aspects of Restaurant and Market, regarding both with equal esteem.Education: Must have at least a high school diploma or GED.Experience: Previous kitchen experience is required with at least 2 years of working in a similar position.Technical Skills and Knowledge of Job:Must be computer literate, with the ability to navigate basic software systems, including email, spreadsheets, and point-of-sale or inventory platformsExperience with ordering supplies, including placing, tracking, and receiving orders accurately and efficientlyKnowledge of food inventory management, including monitoring stock levels, rotating products, minimizing waste, and maintaining accurate inventory recordsAbility to use digital tools or systems to manage inventory and generate reportsStrong attention to detail when handling orders and inventory dataCompetency:Able to work well under pressure and be self-motivated.Good organizational, time management and delegation skills.Good communication skills—both written and verbal, Spanish speaking would be a definite plusWork Environment / Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.While performing the duties of this job, the employee is regularly required to:• Standing and carrying for long periods.• This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds.Position Type/Expected Hours of WorkHourly Position, Sundays and Mondays required, 30-40 hours weeklyOther DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.Requirements: