Kitchen Manager- AP Fine Dining

PURPOSE/SUMMARY

The Kitchen Supervisor is primarily responsible for working alongside the Executive Chef to manage daily kitchen activities, including overseeing kitchen staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.

RESPONSIBILITIES

• Manage kitchen staff along with the Executive Chef, including providing necessary direction and training.
• Assist with the preparation and design of food menus.
• Make sure that all plates leaving the kitchen meet taste and design standards.
• Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards.
• Schedule employees to ensure that the kitchen is adequately staffed.
• Take control to quickly resolve any issues or problems that arise in the kitchen.
• Maintain kitchen inventory and order supplies.
• Confirm compliance with all sanitation and health and safety standards.
• Fill in for the Executive Chef when necessary.
• Help manage relationships with distributors and resolve issues with vendors promptly.
• Maintain and repair kitchen equipment as necessary.

QUALIFICATIONS

• High school diploma required; candidates with culinary degrees will be given preference.
• Age 18 years or older.
• 2 years’ experience as a Sous Chef with a proven track record of effectively leading and managing others.
• Effectively read, write and communicate in English.
• SERVSafe certification.
• Solid understanding of cooking methods, ingredients, kitchen equipment, related processes, and health and safety standards, and familiarity with industry best practices.
• Management and direction of a large team.
• Problem solving skills and the ability to thrive in a fast-paced and sometimes high-pressure environment.
• Collaborative attitude with an emphasis on excellent customer service.
• Time management and multi-tasking skills.

COMPETENCIES

• Collaboration
• Communication
• Delivering Results
• Service to Others / Customer Focus
• Personal Accountability

PHYSICAL DEMANDS/REQUIREMENTS

• Must be able to walk, sit, and stand.
• Must be able to reach, bend and stoop frequently and lift 50 lbs.