13mo ago

Kitchen Manager

US·Appletonmid

Kitchen ManagerFood Service

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Quick Summary

Key Responsibilities

Supervise, train, and schedule kitchen staff to ensure efficient operations. Maintain high standards of food preparation, presentation, and consistency. Ensure compliance with all health, sanitation,

Requirements Summary

Proven experience in a supervisory or management role within a kitchen. Strong knowledge of food safety regulations and kitchen best practices. Excellent leadership, organizational,

Technical Tools

Kitchen ManagerFood Service

Position Summary:
The Kitchen Manager oversees the daily operations of the kitchen, ensuring high standards of food quality, consistency, cleanliness, and safety. This role is responsible for supervising kitchen staff, managing inventory, controlling food and labor costs, and maintaining compliance with health and safety regulations. The Kitchen Manager works closely with ownership/management to achieve operational goals and deliver an excellent guest experience.

Responsibilities

~1 min read

→Supervise, train, and schedule kitchen staff to ensure efficient operations.
→Maintain high standards of food preparation, presentation, and consistency.
→Ensure compliance with all health, sanitation, and safety standards.
→Monitor food inventory, place orders, and manage deliveries to minimize waste.
→Control food and labor costs by monitoring portion sizes, waste, and productivity.
→Develop and implement prep lists, station guides, and cleaning schedules.
→Work with management to create and update menus and specials.
→Maintain equipment and report any maintenance or repair needs.
→Foster a positive, team-oriented work environment with strong communication.
→Address and resolve any kitchen-related issues in a timely and professional manner.

Requirements

~1 min read

Proven experience in a supervisory or management role within a kitchen.
Strong knowledge of food safety regulations and kitchen best practices.
Excellent leadership, organizational, and communication skills.
Ability to work well under pressure in a fast-paced environment.
Proficient in inventory management, scheduling, and cost control.
Culinary degree or equivalent experience preferred.

Full-time position; must be available evenings, weekends, and holidays.
Fast-paced kitchen environment with extended periods of standing and lifting up to 50 lbs.