Key Responsibilities of the Kitchen Manager:

• Prepares food orders in a timely manner to ensure proper stocking to meet demand.
• Assists in the development of menu items and recipes.
• Develops food prep lists.
• Maintains and monitors budgeted food costs.
• Maintains sanitation standards and assists with health department inspections.
• Conducts monthly inventory of food and other supplies.
• Monitors and receives all ordered food products and supplies, ensures proper storage.
• Assists the department manager in interviewing, training, planning, assigning, and directing work. Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates. Addresses complaints and resolves problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Lead Cook, and Pantry Cook.
• Assists in monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
•  Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Minimum Qualifications for the Kitchen Manager:

• Bachelor's Degree in Hospitality; or at least 3 years hospitality management experience.

• Must be Serve Safe certified.