Kitchen Manager Job Responsibilities:
• Assists the chef in the all food service operations and day-to-day operations of the kitchen.
• Handle procurement of raw materials.
• Provides direction to kitchen staff, ensuring execution of all employee duties.
• Monitors kitchen operations to ensure compliance with health and fire department regulations.
• Ensures compliance with state, federal, and local food handling requirements and standards.
• Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
• Completes the duties of a line cook when needed, and is capable of performing the duties of all kitchen positions.
• Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.
• Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
• Monitors labor costs to attain budgeted goals within restaurant policies and procedures.
• Oversees and approves training and development of kitchen staff.
• Participates in the hiring process by conducting interviews and making hiring recommendations.

Kitchen Manager Qualifications/Skills:
• Customer service
• People management, fostering teamwork, and giving feedback
• Planning and multi-tasking
• Developing budgets
• Self-motivated with a high energy level
• Conflict resolution
• Verbal communication

Education, Experience Requirements:
• Any Graduate
• 5+ years of hospitality-related experience
• 3+ years of kitchen manager or leadership experience
• Comfortable using a computer/Software, navigating standard office and point-of-sale software