Kitchen Manager – Main Kitchen

Shift: Day Shift, beginning at 6:00 a.m.
Reports To: Executive Chef

Job Description

The Kitchen Manager is responsible for overseeing daily operations within the Main Kitchen while supporting food production for all restaurant outlets throughout the property. This position ensures that food is prepared and cooked according to established recipes, quality standards, presentation guidelines, portion requirements, and food preparation checklists.

The Kitchen Manager provides hands-on leadership, supervises and trains Kitchen Team Members, coordinates daily production needs, and helps ensure that all outlets receive consistent, high-quality food in a timely manner. This position may also provide coverage and leadership support in other kitchen outlets as operational needs require.

Essential Duties and Responsibilities

• Oversee daily Main Kitchen operations and food production for all restaurant outlets.
• Coordinate preparation and production needs to ensure each outlet receives the necessary food products and supplies.
• Assist the Executive Chef and Outlet Chefs with daily kitchen operations and assigned responsibilities.
• Serve as a relief chef or provide management coverage for various restaurant outlets when needed.
• Prepare and cook food according to approved recipes, quality standards, presentation standards, portion controls, and production schedules.
• Monitor food quality, freshness, consistency, portioning, and presentation before items are distributed to restaurant outlets.
• Train and develop Team Members to ensure they understand and consistently follow company expectations, recipes, food specifications, sanitation standards, and safety procedures.
• Provide ongoing coaching, direction, and performance feedback to Kitchen Team Members.
• Assist management with recruiting, interviewing, hiring, onboarding, scheduling, evaluating, coaching, motivating, and disciplining Team Members.
• Serve as a professional role model by demonstrating teamwork, accountability, dependability, and a positive attitude.
• Assign daily duties and monitor Team Member productivity to ensure production requirements are completed accurately and on time.
• Inspect refrigerators, freezers, dry-storage areas, preparation areas, and workstations for cleanliness, organization, proper labeling, and safe food storage.
• Correct sanitation, storage, food-quality, and organizational deficiencies promptly.
• Ensure all food products are properly received, rotated, labeled, dated, stored, and handled in accordance with company standards and Health Department requirements.
• Monitor food inventory and communicate product shortages, equipment concerns, and operational needs to the Executive Chef.
• Assist with controlling food waste, portion sizes, product usage, and operating costs.
• Communicate professionally with guests, Team Members, managers, and other departments to ensure operational and guest needs are met.
• Follow and enforce all company policies, food-safety requirements, sanitation procedures, and safety and security standards.
• Report equipment problems, safety hazards, accidents, injuries, food-quality concerns, and operational issues to the Executive Chef.
• Support fellow Team Members and departments while working toward the common goals of the property.
• Comply with all quality-assurance expectations and company standards.
• Accept coaching and performance feedback in a professional and constructive manner.
• Maintain regular and reliable attendance and arrive on time for all scheduled shifts, meetings, and training sessions.
• Perform other duties as assigned.