Kitchen Manager (Ramsey, NJ)

A Kitchen Manager (KM) in a full-service restaurant leads back-of-house operations,including staff management (hiring, training, scheduling), inventory control, food safety compliance, and maintaining quality standards. Key responsibilities include managing food costs, overseeing food prep/cooking, and ensuring efficient service.Key ResponsibilitiesOperations: Manage all BOH operations, including cooking, plating, and food safety standards.Staff Management: Hire, train, schedule, and supervise kitchen staff.Inventory & Cost Control: Order supplies, manage inventory, and keep food costs low.Quality Control: Ensure food meets taste, temperature, and presentation standards.Safety & Compliance: Maintain a clean, organized, and safe kitchen, adhering to health regulations.Required Skills & QualificationsExperience: Previous experience as a KM, sous chef, or in a similar leadership role.Leadership: Strong team management and communication skills.Technical Skills: Ability to handle, prep, and cook food according to recipes.Soft Skills: Ability to work under pressure, problem-solve, and manage time effectively.Certifications: Food handler's permit/certification. Physical RequirementsAbility to stand, walk, and lift heavy items throughout shifts.Tolerance for varying temperatures, noise, and fast-paced environments.