Restaurant Culinary / Kitchen Manager

Full Time / Part Time / Seasonal: Seasonal Full-Time 

Compensation: $22 - $32 / hour

Position Description, Responsibilities, and Documents:

Kitchen Manager responsibilities include supervising and overseeing food preparation and service, maintaining a fully-stocked kitchen inventory, ordering supplies, accepting deliveries and organizing invoices, scheduling shifts and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Your role is to lead back-of-house staff including Line Cooks, Prep Cooks, food runners, event staff  and Dishwashers, before, during and after meal service.  Kitchen Managers inspect the kitchen to ensure everything is organized and sanitized appropriately. Ultimately, you will ensure all meals are properly cooked and served and our customers have a pleasant dining experience.

RESPONSIBILITIES

• Manage kitchen staff, including schedules and timecards 
• Place all food orders, including working with purveyors to get best pricing  
• Supervise food prep and service 
• Lead food service teams 
• Check food plating and portion sizing to ensure healthy business operations 
• Establish food waste logs and other food usage logs to optimize product 
• Price menu items in collaboration with the Director of Operations 
• Order food supplies and kitchen equipment, as needed
• Train kitchen staff on prep work and food plating techniques
• Store food products in compliance with safety practices (e.g. in refrigerators)
• Maintain sanitation and safety standards in the kitchen area
• Order materials, supplies, and ingredients based on demand.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Ensure the kitchen is clean and organized.