We are looking for a kitchen manager that will oversee the daily operations of a restaurant kitchen. responsible for managing staff, ensuring food safety, and maintaining inventory. They also play a key role in menu planning, budgeting, and training staff. Responsibilities

• Staff management: Hire, train, and motivate kitchen staff
• Inventory management: Order supplies, track inventory, and conduct audits
• Food safety: Ensure food storage and preparation comply with health and safety regulations
• Menu planning: Collaborate with the head chef on menu changes
• Budgeting: Track expenses, wages, and food costs
• Communication: Interact with staff, suppliers, and restaurant management
• Problem-solving: Address issues like equipment breakdowns and supply shortages
• Customer service: Handle feedback and complaints
• Equipment maintenance: Inspect equipment and schedule maintenance

Skills

• Organizational skills
• Leadership skills
• Culinary knowledge
• Multitasking skills
• Ability to respond quickly
• Knowledge of fiscal management and budgeting
• Manual dexterity

QUALIFICATIONS

• Proven experience in food preparation and cooking within a restaurant environment
• Strong team management and leadership skills
• Expertise in food handling and service
• Background in restaurant and kitchen management
• Familiarity with budgeting and organizational skills
• Supervisory experience is a plus
• Relevant experience in bartending or serving is advantageous
  Job Types: Full-time, Permanent
  Pay: $43,993.32-$50,000.00 per year

Benefits:

• Discounted or free food
• Flexible schedule
• On-site parking

Experience:

• Cooking: 2 years (preferred)

Licence/Certification:

• Food Handler Certification (preferred)

Work Location: In perso

• Staff management: Hire, train, and motivate kitchen staff
• Inventory management: Order supplies, track inventory, and conduct audits
• Food safety: Ensure food storage and preparation comply with health and safety regulations
• Menu planning: Collaborate with the head chef on menu changes
• Budgeting: Track expenses, wages, and food costs
• Communication: Interact with staff, suppliers, and restaurant management
• Problem-solving: Address issues like equipment breakdowns and supply shortages
• Customer service: Handle feedback and complaints
• Equipment maintenance: Inspect equipment and schedule maintenanc