Culinary Operations

• Oversee all kitchen operations to ensure food is prepared and presented according to established recipes and quality standards.
• Monitor food production to maintain consistency, portion control, and timely service.
• Ensure all menu items meet company specifications and guest expectations.
• Assist with menu implementation, product rollouts, and limited-time offerings.
• Maintain a clean, organized, and efficient kitchen environment.

Team Leadership & Development

• Recruit, interview, hire, train, and develop kitchen team members.
• Supervise line cooks, prep cooks, dishwashers, and other back-of-house personnel.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Foster a culture of teamwork, accountability, and continuous improvement.
• Develop future leaders through mentorship and cross-training initiatives.

Food Safety & Sanitation

• Ensure compliance with all local, state, and federal health regulations.
• Enforce food safety, sanitation, and workplace safety standards.
• Conduct regular kitchen inspections and food safety audits.
• Maintain proper food storage, handling, labeling, and temperature controls.
• Lead the team in preparing for health department inspections.

Inventory & Cost Control

• Manage inventory levels and purchasing processes to ensure product availability.
• Monitor food costs, waste, and portion control to achieve financial goals.
• Receive and verify deliveries, ensuring product quality and accuracy.
• Maintain accurate inventory records and perform routine inventory counts.
• Develop strategies to reduce waste and improve kitchen efficiency.

Labor Management

• Create and manage kitchen schedules based on sales forecasts and business demands.
• Monitor labor costs and adjust staffing levels to meet operational and financial objectives.
• Ensure adequate staffing during peak periods while controlling overtime expenses.
• Maintain productivity standards and operational efficiency.

Operational Excellence

• Coordinate with front-of-house management to ensure smooth service execution.
• Address operational challenges and implement corrective actions when needed.
• Monitor equipment functionality and coordinate maintenance and repairs.
• Ensure opening, closing, and daily operational procedures are completed accurately.
• Support restaurant leadership in achieving sales, profitability, and guest satisfaction goals.

Qualifications

• Minimum of 3 to 5 years of kitchen management experience in a high-volume, full-service restaurant.
• Strong understanding of food safety, sanitation, and inventory management practices.
• Proven experience managing labor and food costs.
• Excellent leadership, communication, and organizational skills.
• Ability to motivate and develop diverse teams.
• Experience with restaurant management systems and inventory software preferred.
• Food Safety Manager Certification or ability to obtain certification.

Core Competencies

• Kitchen Leadership
• Food Quality Assurance
• Cost Control and Budget Management
• Inventory Management
• Team Development
• Food Safety Compliance
• Operational Efficiency
• Problem Solving
• Communication
• Time Management

Physical Requirements

• Ability to stand, walk, bend, and lift throughout scheduled shifts.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a hot, fast-paced kitchen environment.
• Availability to work evenings, weekends, holidays, and peak business periods.

Success Measures

• Achievement of food cost and labor cost targets.
• Consistent food quality and execution standards.
• Successful health inspections and food safety audits.
• Employee retention and team development results.
• Kitchen productivity and ticket time performance.
• Overall contribution to restaurant profitability and guest satisfaction.