JOB DESCRIPTION: A Kitchen Manager oversees all back-of-house operations, focusing on food quality, safety compliance, inventory management, and staff supervision. Key duties include hiring and training staff, scheduling shifts, ordering supplies, maintaining budgetary goals (food/labor costs), and ensuring adherence to health regulations.
ASSISTANT KITCHEN MANAGER DUTIES:
Responsible for the supervision of all kitchen personnel and preparation of all food. Supervises, coordinates, and participates in activities of cooks and other kitchen personnel. Must have knowledge of all formalities of cooking, as well as health and food safety regulations.
Responsible for all food and budgeting.
Directs the activities of the kitchen in accordance with specifications and procedures. Plans and schedules daily food production in relation to anticipated demand. Ensures food quality, portion control, and production cost control. Trains all kitchen personnel. Is responsible for controlling food inventory, maintenance of kitchen equipment, sanitation and housekeeping.
Plans meals by analyzing recipes; retrieving and ordering ingredients.
Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste.
Completes meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients; verifying doneness and taste; assembling and refrigerating cold ingredients.
Presents meals by placing and arranging hot and cold elements using plates, dishes, bowls, and baskets.
Controls costs by adhering to recipes; following preparation standards.
Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment.
Maintains supplies inventory by checking stock; anticipating needs; placing and expediting orders; verifying receipt.
Keeps equipment operating by following operating instructions; troubleshooting breakdowns; performing preventive and cleaning maintenance; calling for repairs.
Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Accomplishes organization goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
SKILLS/QUALIFICATIONS:
2 years of experience as a Kitchen Manager, Head Chef, or similar role in a restaurant.
Strong leadership, communication, and team management skills
Deep understanding of food safety regulations (e.g., HACCP, ServeSafe) and culinary techniques
Experience with restaurant management software and inventory systems.
Verbal Communication, Energy Level, Dependability, Productivity, Customer Service, Attendance, Confidentiality, Emotional Control, Flexibility, Handles Pressure, Able to Work in a Standing Position for Long Periods of Time
PAY:
$25.00 - $26.00 per hour
BENEFITS:
Flexible scheduling: 8, 10, 12 hour days, nights, and weekends
Discounts
CO Sick Time
Employee Assistance Program
Full Time Benefits include
Medical, Dental, Vision, and ancillary benefits for those who regularly work 30+ hours