Kitchen Manager at Tommy's Tavern+ Tap Mt Laurel

Cherry Hill Township, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

80000.0

Posted On

19 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Leadership, Training, Quality Control, Inventory Management, Food Safety, Financial Performance Analysis, Vendor Management, Compliance Management, Staff Coaching, Reporting, Process Improvement, Attention To Detail, Problem-Solving, Recipe Accuracy, Scheduling

Industry

Restaurants

Description

Description At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered. The Kitchen Manager will oversee kitchen operations within a single restaurant location, ensuring consistency, quality, and efficiency. This role is integral in managing kitchen staff, inventory, and food safety, supporting the restaurant’s continued growth and success. Requirements ESSENTIAL FUNCTIONS: Menu Implementation: Ensure the standardized menus created by the Corporate Executive Chef are implemented consistently within the restaurant. Quality Control: Implement and maintain quality control measures to ensure the highest standards of food preparation and presentation. Leadership & Training: Recruit, train, and mentor kitchen staff. Conduct regular training sessions on culinary techniques, food safety, and service standards. Operational Oversight: Perform routine audits to assess quality, cleanliness, and compliance. Monitor and manage food costs, inventory levels, and ordering systems. Financial Performance: Analyze sales and margin data to drive culinary profitability. Set goals and KPIs for kitchen performance. Ensure labor budgets for the kitchen are met and managed effectively. Vendor & Compliance Management: Build and maintain relationships with food suppliers and vendors. Negotiate contracts and pricing to achieve cost efficiencies. Ensure compliance with all federal, state, and local health and safety regulations. Safety Protocols: Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines. Support Staff: Assist kitchen staff during peak times and validate inventories when needed. Conduct performance reviews for kitchen staff. Reporting: Fill out shift reports and review food sales versus last year, pinpointing opportunity areas and how to impact them. Assist with kitchen meetings, including agenda and presentation, and communicate any culinary information to the team. Manual Upkeep: Assist with the upkeep of the recipe books & all training material Operational Reviews: Assist with operational reviews. Production Sheets: Oversee production sheets, line checks, pour tests, and daily & weekly cleaning schedules. Recipe Accuracy: Ensure recipe accuracy and quality, maintaining consistency in food preparation. Inventory Validation: Conduct inventory checks and manage stock levels efficiently to ensure proper stock and minimize waste. Crunch Time Assistance: Provide support to kitchen staff during peak times to ensure smooth operations. Managing and Coaching: Schedule, coordinate, and appoint activities to kitchen staff to ensure smooth operations. Supervise food preparation and cooking to maintain consistency and efficiency. Hold kitchen staff accountable for performance, adherence to standards, and productivity. Identify staffing needs, recruit, and recommend candidates for hiring. Coach and develop crew members, fostering skill growth and teamwork. Complete back-of-house performance reviews in a timely manner. Process and Procedure: Implement and uphold kitchen safety protocols to create a secure working environment. Monitor ingredient inventory levels to ensure proper stock and minimize waste. Oversee kitchen sanitation and enforce health and safety guidelines. Conduct regular line checks to maintain consistency and quality in food preparation. Monitor ticket times throughout each shift to optimize food service speed. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: Culinary Expertise: Strong knowledge of kitchen operations, menu implementation, and food safety standards. Leadership & Communication: Ability to lead and motivate kitchen staff, and communicate effectively with team members and guests. Analytical Thinking: Ability to assess operational data, identify trends, and provide strategic recommendations. Attention to Detail: High accuracy in managing inventory, financial reporting, and compliance processes. Problem-Solving: Strong troubleshooting skills to address operational challenges and guest concerns. Process Improvement: Identify opportunities to streamline kitchen operations and enhance efficiency. Confidentiality & Ethics: Ability to handle sensitive information with discretion and integrity.

Responsibilities

The Kitchen Manager will oversee all kitchen operations at a single location, ensuring consistency, quality, and efficiency by managing staff, inventory, and food safety protocols. Key duties include implementing corporate menus, conducting quality control audits, and driving culinary profitability through financial analysis.