What are the responsibilities and job description for the Kitchen Manager position at Ripple & Company?
Position Overview
- Job Title: Kitchen Manager
- Department: Culinary / Operations
- Reports To: General Manager and Executive Chef
- Type: Full-Time
Key Responsibilities
Daily Operations
- Run the kitchen smoothly during service hours.
- Ensure food is prepared fast and safely.
- Main Expediter During Peak Business.
- Check food quality before it reaches guests.
- Fix equipment problems or call repair services.
Staff Management
- Teach kitchen staff proper safety and sanitation rules.
- Manage shift performance and address staff issues.
- Lead by example with a calm, positive attitude.
Inventory and Ordering
- Count food and supply stock every week.
- Order ingredients from approved vendors.
- Prevent food waste and track expensive items.
- Control food costs to stay within the budget.
Collaboration with Executive Chef
- Follow recipes and plate designs made by the chef.
- Report inventory shortages or food quality issues to the chef.
- Help test new dishes or seasonal changes.
Qualifications
- Experience: At least 2 years as a kitchen manager or lead line cook in a full-service restaurant.
- Certifications: Valid ServSafe Manager preferred.
- Skills: Strong leadership, basic math, and computer skills.
- Physical Needs: Ability to stand for long hours and lift up to 50 pounds.