We are actively looking for a Kitchen Manager to work closely with the general manager and executive chef role to supervise daily back of house restaurant operations in the south coast area.

Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time.

Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience

Responsibilities

Manage kitchen staff and coordinate food orders

Supervise food prep and cooking

Check food plating and temperature

Schedule kitchen staff shifts

Price menu items in collaboration with the General Manager and Executive Chef

Order food supplies and kitchen equipment, as needed

Train kitchen staff on prep work and food plating techniques

Store food products in compliance with safety practices

Keep weekly and monthly cost reports

Maintain sanitation and safety standards in the kitchen area

Requirements and skills

Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef

Hands-on experience with planning menus and ordering ingredients

Knowledge of a wide range of recipes

Familiarity with kitchen sanitation and safety regulations

Excellent organizational skills

Conflict management abilities

Ability to manage a team in a fast-paced work environment

Flexibility to work during evenings and weekends

Certification from a culinary school or degree in Restaurant Management is a plus