Kitchen Manager

The Kitchen Manager is responsible for helping the restaurant guests have a high-quality experience by ensuring food and beverage standards are maintained, issues are expediently resolved, and the staff has appropriate resources. The following statements are the general duties of the Kitchen Manager position and are not meant to be an exhaustive list of all tasks. Other duties may be assigned as necessary.

• Develop menu in coordination with the General Manager
• Ensure food offerings meet restaurant expectations
• Managing kitchen staff, including scheduling
• Ensuring cost control for food and labor for back of house staff
• Conducting inventory, ordering, and ensuring quality of products received from vendors
• Define food preparation standards
• Cook and prepare food
• Ensure sanitation meets requirements
• Inspect supplies and equipment to ensure they meet standards

Competencies and Skills

• Food handling and knife skills
• Interpersonal communication
• General computer software operation
• Mathematical reasoning – counting, sorting

Education and Experience

• High school diploma or equivalent
• Food preparation training in a culinary arts or chef training curriculum
• Five years of progressive work experience in a dine-in restaurant setting
• A combination of experience and education equivalent to these requirements

Physical Environment

Common restaurant environment

Standing and/or walking up to 100% of the time

Grasping and pulling 50%+ of the time

Lifting 10-25 lbs frequently, up to 40 lbs infrequently