Kitchen Manager

The Kitchen Manager is responsible for managing the restaurant's culinary team and restaurant food service operations to ensure high operating standards in the kitchen. This includes the hiring, training, and development of the culinary team and kitchen staff, as well as managing inventory and controlling costs incurred in the kitchen. The Kitchen Manager reports directly to the Operations Manager. The Kitchen Manager would have to be open to menu ideas from others working at Uncle Mike's as we have multiple Foodies working for us and enjoy giving ideas. 

Job Responsibilities

• Accountable for operational excellence in the kitchen
• Delegates tasks and gives direction to all kitchen staff
• Conducts interviews with kitchen management and staff candidates
• Selection, orientation and continual development of all AKMs and kitchen staff
• Prepares work schedule for AKM and kitchen staff
• On-going preservation of safety certification requirements for all kitchen staff
• Responsible for managing inventory,, cost of goods and overall control of financials
• Responsible for health inspections
• Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff
• Ensures proper timing and production for food orders
• On-going performance appraisals for AKM and kitchen staff
• Holds kitchen staff accountable for dress code standards
• Responsible for maintaining all product quality standards
• Responsible for maintaining expected food costs and inventory
• Oversees or completes all prep lists and ordering guides
• Responsible for maintenance and repairs of kitchen equipment and facility
• Responsible for knowing how to work all kitchen stations proficiently
• Accountable for providing a clean and safe environment for both Team Members and Guests

Job Requirements

• Experience in managing inventory, cost of goods and overall control of financials
• Experience in managing a team, while identifying and developing employees for future leadership roles
• Strong communication and organizational skills
• Must be able to stand and walk for periods of eight to ten hours in length each shift
• Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At times it might be necessary to lift up to 50 lbs
• Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen

Preferences

• Experience working in a scratch kitchen concept
• Previous back-of-house restaurant management experience
• Culinary degree or culinary certificate