Kitchen Mgr. at Tommy's Tavern+ Tap Mt Laurel

Edison, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Sep, 26

Salary

85000.0

Posted On

03 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Menu Implementation, Food Safety Standards, Staff Training, Inventory Management, Cost Control, Culinary Profitability, Vendor Management, Health and Safety Compliance, Performance Management, Staff Recruitment, Quality Control, Labor Budgeting, Strategic Planning, Troubleshooting, Team Leadership

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 Exemplify the Triple T Hospitality Experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both guests and team members. Ensure the standardized menus created by the Corporate Executive Chef are implemented consistently within the restaurant. Implement and maintain quality control measures to ensure the highest standards of food preparation and presentation. Recruit, train, and mentor kitchen staff. Conduct regular training sessions on culinary techniques, food safety, and service standards. Perform routine audits to assess quality, cleanliness, and compliance. Monitor and manage food costs, inventory levels, and ordering systems. 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. 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. Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines. Assist kitchen staff during peak times and validate inventories when needed. Conduct performance reviews for kitchen staff. 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. Assist with the upkeep of the recipe books & all training material Assist with operational reviews. Oversee production sheets, line checks, pour tests, and daily & weekly cleaning schedules. Ensure recipe accuracy and quality, maintaining consistency in food preparation. Conduct inventory checks and manage stock levels efficiently to ensure proper stock and minimize waste. Provide support to kitchen staff during peak times to ensure smooth operations. 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. 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: Strong knowledge of kitchen operations, menu implementation, and food safety standards. Ability to lead and motivate kitchen staff and communicate effectively with team members and guests. Ability to assess operational data, identify trends, and provide strategic recommendations. High accuracy in managing inventory, financial reporting, and compliance processes. Strong troubleshooting skills to address operational challenges and guest concerns. Identify opportunities to streamline kitchen operations and enhance efficiency. Ability to handle sensitive information with discretion and integrity.

Responsibilities

The Kitchen Manager oversees all kitchen operations to ensure consistency, quality, and efficiency in food preparation and presentation. This includes managing staff, controlling food costs, and maintaining strict compliance with health and safety regulations.