KITCHEN MANAGER

The Kitchen Manager leads all aspects of the Kitchen operations, inclusive of meal preparation, stock and inventory management, health & safety compliance, and people management.

KITCHEN MANAGER

Main Duties and Responsibilities:

Coordinating daily Kitchen Management operations, inclusive of employee rostering, purchase order reviews and inventory management.

• Liaise with the Kitchen Supervisor, to ensure that all kitchen procedures are being completed in keeping with various checklists e.g. Waste logs, Food Temperature log, Chillers/Freezers, Meat log and Equipment Service log.
• Ensure all receipts are followed to ensure consistency of meals with a high level of quality.
• Work with the Kitchen Team to create, review and update Productions plans to ensure consistent and timely availability to our customers.  
• Ensure that Customer Service staff are always presentable and available to serve our customers.
• Ensure that all Food Service opening and closing procedures are completed on all assigned shifts.
• Update and acquire all price increases for Kitchen items / consumables and conduct a monthly review of menu item sales
• Develop and review existing menu, inclusive of costing and coordinate menu training and demonstrations for Kitchen staff.
• Assess and ensure the overall cleanliness and maintenance of the Kitchen.
• Schedule maintenance and repair of malfunctioning equipment in coordinating with the Facilities Department.

• Customer-Service: Interact with customers and maintain a friendly and courteous demeanour to facilitate customer retention.
• Attention to Detail: Maintain vigilance over various aspects, including Food Safety Standards, Income & Expenditure, and Stock Rotation.
• Leadership: Expected to lead both front and back-of-house teams, providing guidance during busy shifts, motivating employees, and ensuring tasks are completed efficiently.
• Management Skills: Must also be able to handle cost management, pricing strategies, work schedule creation, and other managerial duties.
• Organizational Skills: Effective management of work schedules, shipments, cleaning schedules, and various other tasks is essential for success in this role.
• Problem-Solving Skills: Addressing employee conflicts, managing upset customers, and resolving issues related to incorrect stock orders. The ability to swiftly devise solutions is a crucial skill.
• Communication Skills: Accurately and easily communicate standards and cooking methods to staff, issue instructions and speak with customers clearly.
• Must be capable of working extended hours in the proximity of hot cooking elements and will be required to supervise employees at multiple work stations.

Qualifications and Experience:

• Undergraduate degree in Hospitality Management or Business Administration
• Food Safety certification from an accredited institution.
• Certification from a recognized Culinary Arts institution would be an asset
• At least five (5) years’ proven work experience as a Kitchen Manager, Head Chef, Restaurant Manager, or similar role.
• Proven customer service experience in a managerial role
• Must be able to on a shift basis and on weekends
• First Aid certification would be an asset