OVERVIEW

We are seeking a highly skilled and motivated Kitchen Manager to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will have a strong background in food service management, with a passion for culinary excellence and a commitment to maintaining the highest standards of food safety and quality. This role requires effective leadership, team management, and the ability to oversee all kitchen operations, ensuring that our guests receive outstanding service in a casual dining environment.

REQUIREMENTS

• Proven experience in kitchen management or a similar role within the food industry.
• Strong leadership skills with experience in supervising and managing teams.
• Knowledge of food production techniques, menu planning, and inventory management.
• Familiarity with dining service standards and catering operations is preferred.
• Excellent communication skills to effectively interact with staff and guests.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Culinary experience with proficiency in cooking techniques and food handling practices.
• Understanding of food safety regulations and best practices in kitchen management.
• Previous experience in banquet service or restaurant management is a plus. Join our team as we strive to create memorable dining experiences through exceptional culinary offerings. If you are passionate about food service excellence and have the skills we are looking for, we encourage you to apply.
  Job Type: Full-time
  Pay: $36,000.00 - $40,000.00 per year

Benefits:

• Flexible schedule
• Food provided

Shift:

• 8 hour shift
• Day shift

Work Location: In perso

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Manage kitchen staff, including hiring, training, and supervising team members.
• Develop and implement menu planning that reflects seasonal ingredients and culinary trends.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness.
• Monitor inventory levels and manage inventory control to minimize waste and optimize costs.
• Collaborate with the dietary department to accommodate special dietary needs and preferences.
• Coordinate catering services for events, ensuring all aspects of food preparation and presentation meet expectations.
• Maintain quality control throughout the cooking process to ensure consistency in taste and presentation.
• Foster a positive work environment that encourages teamwork, creativity, and professional growth.