Back of House Kitchen Manager

Overview

We are seeking a dynamic and experienced Back of House Kitchen Manager to lead our culinary operations and ensure the highest standards of food quality, safety, and efficiency. This vital role involves managing kitchen staff, overseeing food preparation and production, maintaining sanitation procedures, and ensuring smooth restaurant management. The ideal candidate will bring a passion for culinary excellence, strong leadership skills, and a comprehensive understanding of food service management to create an exceptional dining experience for our guests. All positions are paid roles, including internships, emphasizing our commitment to fair employment practices.

Duties

• Lead and supervise kitchen staff to ensure efficient food preparation, cooking, and presentation in accordance with established standards.
• Manage daily kitchen operations, including shift management, scheduling, and resource allocation to optimize productivity.
• Oversee food safety procedures, sanitation practices, and compliance with health regulations to maintain a safe environment for staff and guests.
• Coordinate food production processes, including inventory control, cost management, and ensuring quality consistency across all menu items.
• Implement training programs for staff on culinary techniques, food handling, POS systems, and hospitality standards to foster a skilled team.
• Monitor kitchen performance metrics and manage financial operations such as budgeting, cost control, and waste reduction initiatives.
• Collaborate with front-of-house teams to ensure seamless service delivery and uphold the restaurant’s reputation for excellence.

Skills

• Extensive experience in cooking, food preparation, and culinary arts within a restaurant or hospitality environment.
• Proven management skills with experience supervising food service teams and managing kitchen operations.
• Strong knowledge of food safety standards, sanitation procedures, and health regulations applicable to the food industry.
• Ability to lead with enthusiasm while maintaining high standards of quality and efficiency in fast-paced settings.
• Familiarity with POS systems, inventory management software, and financial operations related to food service management.
• Excellent communication skills coupled with leadership qualities that motivate teams toward shared goals.
• Experience in catering, banquet services, or dietary departments is advantageous; familiarity with managing hospitality teams enhances effectiveness.

Join us as a Back of House Kitchen Manager where your culinary expertise will inspire your team to deliver outstanding dining experiences! We value energetic leaders who thrive on managing food production with precision while fostering a positive work environment that celebrates teamwork and excellence.

Pay: $25.00 - $30.00 per hour

Benefits:

• Employee discount
• Food provided
• Professional development assistance

Application Question(s):

• Describe your leadership style

Experience:

• Restaurant Kitchen: 1 year (Required)

License/Certification:

• Manager's Food Handler Certification (Required)

Location:

• Maricopa, AZ 85138 (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person

Salary : $25 - $30