Kitchen Manager | Chef De Cuisine

Job Description:
A Kitchen Manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen Managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.


He/ She ensures that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly.


To be successful in this role, the ideal candidate will have proven culinary and management experience. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities.


Responsibilities:


Order materials, supplies, and ingredients based on demand. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process. Recruit and train kitchen employees in designated stations. Monitor inventory levels and perform weekly inventory assessments. Work with the restaurant manager to price and change menu items. Schedule work shifts for employees. Store all food products in compliance with health and safety regulations. Ensure the kitchen is clean and organized. Maintain weekly and monthly cost reports. Minimum Qualifications:
Bachelor’s degree in Restaurant Management or certification from culinary school is required. A minimum of 3 years’ experience in the Industry. In-depth knowledge of kitchen health and safety regulations. Ability to work well in a stressful and fast-paced environment. Excellent problem-solving and conflict management abilities. Outstanding communication and organizational skills. Strong analytical and planning skills; Good communication and presentation skills.