Job Description

Job Title: Kitchen Operations Manager

Job Summary:

The Kitchen Operations Manager is responsible for overseeing and managing all aspects of kitchen operations, ensuring efficient, high-quality food production, adherence to safety and sanitation standards, and effective team leadership. This role requires a strong culinary background, exceptional organizational skills, and the ability to maintain profitability while delivering an outstanding dining experience.

Key Responsibilities:

• Operational Management:
  • Oversee daily kitchen operations, including food preparation, cooking, and plating.
  • Develop and implement kitchen procedures and workflows to maximize efficiency and productivity.
  • Manage inventory control, including ordering, receiving, and storage of food and kitchen supplies, minimizing waste and optimizing costs.
  • Ensure all kitchen equipment is maintained in good working order and arrange for repairs as needed.
  • Collaborate with front-of-house staff to ensure seamless service delivery and guest satisfaction.
  • Monitor and manage kitchen budget, controlling food and labor costs to achieve financial targets.
• Quality Control & Standards:
  • Maintain consistently high standards of food quality, taste, and presentation and that food is prepared according to the recipes provided.
  • Ensure strict adherence to all food safety, hygiene, and sanitation regulations (HACCP, local health codes, etc.).
  • Conduct regular inspections of kitchen areas to ensure cleanliness and organization.
  • Develop and implement quality control checks for all food items.
• Team Leadership & Development:
  • Recruit, hire, train, and onboard kitchen staff (cooks, prep cooks, dishwashers, etc.).
  • Schedule kitchen staff shifts, ensuring adequate coverage for all operational hours.
  • Provide ongoing coaching, mentoring, and performance feedback to kitchen team members.
  • Foster a positive, collaborative, and professional work environment.
  • Conduct performance reviews and address any performance issues or disciplinary matters.
• Menu Development & Innovation (as applicable):
  • Collaborate with the Executive Chef or General Manager on menu planning, development, and costing.
  • Research and incorporate new culinary trends and techniques.
  • Contribute to the creation of seasonal specials and promotions.
• Problem Solving & Communication:
  • Address and resolve any operational issues, staff conflicts, or customer complaints related to the kitchen.
  • Communicate effectively with all levels of staff and management.
  • Participate in management meetings and contribute to overall business strategy.

Qualifications:

• Proven experience as a Kitchen Manager, Sous Chef, or similar leadership role in a high-volume kitchen environment.
• Strong culinary background and extensive knowledge of various cooking techniques and cuisines.
• In-depth understanding of food safety and sanitation regulations (e.g., ServSafe certification).
• Demonstrated ability to manage inventory, control costs, and meet budgetary goals.
• Excellent leadership, communication, and interpersonal skills.

• Strong organizational and problem-solving abilities.
• Possesses the Food Handlers permit

• Ability to work under pressure in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements:

• Ability to stand for extended periods and lift up to [e.g., 50] pounds.
• Manual dexterity to handle kitchen tools and equipment.
• Ability to work in a hot and noisy environment.

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