Job Description
Kitchen Manager Duties Daily Operations
- Oversee all kitchen activities and ensure smooth workflow during service hours
- Monitor food preparation and cooking processes to maintain quality standards
- Ensure compliance with food safety, sanitation, and hygiene regulations
- Conduct regular kitchen inspections and maintain cleanliness standards
- Coordinate with front-of-house staff to ensure timely meal delivery
Staff Management
- Recruit, hire, train, and supervise kitchen staff including chefs, cooks, and kitchen assistants
- Create and manage staff schedules to ensure adequate coverage
- Conduct performance evaluations and provide ongoing coaching and feedback
- Address staff conflicts and maintain a positive work environment
- Assign daily tasks and responsibilities to team members
Inventory and Supply Management
- Monitor inventory levels and order food supplies, equipment, and other necessities
- Establish relationships with vendors and negotiate pricing
- Conduct regular inventory counts and minimize waste
- Ensure proper storage of food items and supplies
- Track food costs and work to stay within budget parameters
Menu and Food Quality
- Collaborate with chefs on menu planning and development
- Ensure consistency in food quality, taste, and presentation
- Test new recipes and dishes
- Monitor portion control to maintain cost efficiency
- Address customer complaints related to food quality
Financial Responsibilities
- Develop and manage the kitchen budget
- Control food and labor costs
- Analyze financial reports and identify cost-saving opportunities
- Price menu items appropriately to maintain profitability
- Track and reduce food waste
Compliance and Safety
- Ensure compliance with health department regulations and food safety standards
- Maintain proper documentation for inspections
- Implement and enforce safety procedures to prevent accidents
- Ensure all equipment is properly maintained and in working order
- Keep updated on local health codes and regulations
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