Kitchen Manager

DescriptionA Kitchen Manager oversees the daily operations of a kitchen, ensuring food quality, safety, and efficiency. They lead staff, manage inventory, control costs, and maintain high standards of cleanliness and guest satisfaction.Key ResponsibilitiesSupervise and coordinate kitchen staff (cooks, prep, dishwashers)Ensure food is prepared consistently and meets quality standardsManage inventory, ordering, and food cost controlEnforce health, safety, and sanitation regulationsCreate schedules and manage labor costsTrain and develop kitchen employeesCollaborate with front-of-house staff for smooth serviceHandle equipment maintenance and kitchen organizationRequirementsExperience & Qualifications2–5+ years of experience in a commercial kitchen, often with leadership experiencePrevious roles such as line cook, sous chef, or assistant kitchen manager preferredKnowledge of food safety standards. ServSafe certification, preferredStrong leadership and team management skillsAbility to work in a fast-paced, high-pressure environmentBasic budgeting, inventory, and cost control experiencePhysical RequirementsAbility to stand and walk for long periods (8–12 hour shifts)Lift and carry items up to 40–50 lbs (e.g., food supplies, equipment)Work in hot, humid, and noisy environmentsPerform repetitive motions (chopping, stirring, lifting)Bend, reach, and move quickly in tight spacesHandle sharp tools and kitchen equipment safely