Key Responsibilities:

Training and Development

• Staff Training: Develop and implement comprehensive training programs for kitchen staff, ensuring all team members are knowledgeable about recipes, cooking techniques, and safety procedures.
• Onboarding: Conduct thorough onboarding for new hires, introducing them to the kitchen layout, equipment, and workflow.
• Continuous Improvement: Provide ongoing training and support to enhance the skills and performance of the kitchen team. Encourage professional growth and development.
• Performance Reviews: Conduct regular performance evaluations, providing constructive feedback and recognizing high performers. Address performance issues promptly and effectively.

Recipe Execution and Quality Control

• Recipe Adherence: Ensure all dishes are prepared according to standardized recipes and presentation guidelines. Maintain consistency in taste, appearance, and portion sizes.
• Quality Assurance: Conduct regular quality checks on ingredients and finished dishes. Address any deviations from standards immediately.
• Innovation: Collaborate with the culinary team to develop and test new recipes, menu items, and seasonal specials.
• Guest Feedback: Monitor guest feedback related to food quality and presentation. Implement improvements based on feedback to enhance the dining experience.

Cost Control and Stock Management

• Inventory Management: Oversee the ordering, receiving, and storage of ingredients and supplies. Ensure accurate inventory records and minimize waste.
• Cost Control: Monitor food costs and implement strategies to reduce waste and increase efficiency. Ensure that all dishes are costed correctly and maintain profitability.
• Supplier Relationships: Maintain strong relationships with suppliers to ensure the timely delivery of high-quality ingredients. Negotiate favorable terms and pricing.
• Waste Management: Implement waste reduction strategies, including portion control, proper storage, and effective use of ingredients.

Health and Hygiene Management

• Compliance: Ensure the kitchen complies with all health and safety regulations, including local, state, and federal requirements.
• Sanitation Standards: Maintain high standards of cleanliness and sanitation in the kitchen. Ensure all staff adhere to hygiene practices, including proper handwashing and use of protective gear.
• Health Inspections: Prepare for and participate in health inspections. Address any issues identified during inspections promptly.
• Food Safety: Implement and monitor food safety protocols, including proper storage, handling, and cooking temperatures. Conduct regular audits to ensure compliance.

Qualifications:

• Proven experience as a Kitchen Manager or in a similar leadership role in a high-volume, a la carte restaurant.
• Strong culinary skills and knowledge of kitchen operations.
• Excellent leadership and team management abilities.
• Strong organizational and multitasking skills.
• Proficiency in inventory management and cost control.
• Knowledge of health and safety regulations and food safety standards.
• Ability to work under pressure and maintain high standards during busy periods.