Kitchen Manager Assisted Living Fine Dining at Holbrook Life Management- Woods

Decatur, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

21 May, 26

Salary

27.0

Posted On

20 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Staff Supervision, Menu Preparation, Food Quality Control, Inventory Management, Scheduling, Problem Solving, Vendor Relations, Equipment Maintenance, SERVSafe Certification, Culinary Knowledge, Team Leadership, Time Management, Multi-tasking, Customer Service

Industry

Real Estate

Description

Description The Kitchen Manager is primarily responsible for working alongside the Executive Chef to manage daily kitchen activities, including overseeing kitchen staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. RESPONSIBILITIES • Manage kitchen staff along with the Executive Chef, including providing necessary direction and training. • Assist with the preparation and design of food menus. • Make sure that all plates leaving the kitchen meet taste and design standards. • Ensure that the kitchen operates efficiently, effectively, and professionally, in accordance with our high-quality standards. • Schedule employees to ensure that the kitchen is adequately staffed. • Take control to quickly resolve any issues or problems that arise in the kitchen. • Maintain kitchen inventory and order supplies. • Confirm compliance with all sanitation and health and safety standards. • Fill in for the Executive Chef when necessary. • Help manage relationships with distributors and resolve issues with vendors promptly. • Maintain and repair kitchen equipment as necessary. Requirements QUALIFICATIONS • High school diploma required; candidates with culinary degrees will be given preference. • Age 18 years or older. • 2+ years’ experience as a Sous Chef with a proven track record of effectively leading and managing others. • Effectively read, write and communicate in English. • SERVSafe certification. • Solid understanding of cooking methods, ingredients, kitchen equipment, related processes, and health and safety standards, and familiarity with industry best practices. • Management and direction of a large team. • Problem solving skills and the ability to thrive in a fast-paced and sometimes high-pressure environment. • Collaborative attitude with an emphasis on excellent customer service. • Time management and multi-tasking skills. Knowledge of TOAST POS Knowledge of Blueprint 360 Meal Suite Menu Platform Open Availability COMPETENCIES • Collaboration • Communication • Delivering Results • Service to Others / Customer Focus • Personal Accountability PHYSICAL DEMANDS/REQUIREMENTS • Must be able to walk, sit, and stand. • Must be able to reach, bend and stoop frequently and lift 50 lbs.

Responsibilities

The Kitchen Manager works with the Executive Chef to manage daily kitchen operations, including staff oversight, menu assistance, and ensuring high food quality and freshness standards are met. Key duties involve scheduling, resolving kitchen issues, maintaining inventory, ensuring sanitation compliance, and stepping in for the Executive Chef when needed.