Job Title: Kitchen Manager
Report to: Assistant General Manager
Job Purpose or Summary Statement
The Kitchen Manager is responsible for overseeing food prep and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. This is a junior-level managerial position which involves managing kitchen staff and guiding them to deliver quality food while adhering to the company’s customer-service standards.
Responsibilities
- Leads by example to manage kitchen staff and coordinate food orders
- Oversees food prep and cooking to ensure each station is stocked and ready for restaurant operation
- Ensures that all food products are handled, stored, prepared and served safely in accordance with food safety guidelines
- Keeps over production of food and waste to a minimum, ensuring proper rotation, labelling and storing of all food products
- Ensures kitchen is clean, organized, and all equipment is in good working order
- Cooks a variety of food items in broilers, ovens, grills, fryers, and other kitchen equipment according to the restaurant’s standards and in compliance with kitchen rules, policies, and procedures
- Controls cost of goods, orders, and inventories based on demand including performing weekly inventory assessments
- Performs other additional duties as assigned
Skills
Education
- Post-secondary education in relevant field an asset
Specialized knowledge
- Provincial health and safety legislation and procedures
- In-depth knowledge of kitchen health and safety regulations
Skills
- Attention to detail: to ensure accurate accounting of inventory
- Communication and interpersonal skills: to communicate with restaurant employees, management, and customers
- Conflict resolution and problem-solving skills: to address concerns raised by customers and employees and appraise different situations to resolve conflicts effectively
- Customer service skills: use a positive attitude to assist and service customers
- Leadership and management skills: to manage employees and take initiative to upkeep smooth operations of the restaurant
- Time management and organizational skills: to manage employees and coordinate restaurant operations in additional to fulfilling one’s own duties
- Ability to maintain composure in high-pressure situations, multitask, and prioritize work while remaining flexible to address new issues as they arise
- Strong command of English, both verbal and written
Experience
- Minimum 3 years’ experience in kitchen management
Working Conditions
- Rotating shifts scheduled around and during the restaurant’s hours of operation including evenings, weekends, and statutory holidays
- Working under conditions of high temperatures
- Fast-paced environment
Efforts
Physical Efforts
- Must be able to stand, move, reach, and handle materials for extended periods of time
- Must be able to lift up to 40 pounds
Mental Efforts
- Numerical accuracy while updating inventory and reviewing and preparing reports
- Resolving customer complaints, employee conflicts, and ensuring their satisfaction
- Ensuring adherence to company standards, policies, and procedures
- Devising solutions for new obstacles that arise
