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Kitchen Manager (Black mountain)
Tuscan Table
203 West State Street
compensation:
50k salary
employment type:
full-time
experience level:
mid level
job title:
Kitchen Manager
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Kitchen Manager oversees all back-of-house operations, ensuring food quality, safety, and consistency while managing staff, inventory, and food costs. Key responsibilities include hiring, training, and scheduling staff, maintaining kitchen equipment, enforcing health regulations, and optimizing profitability.
Key Responsibilities
Operations: Oversee daily kitchen operations, including opening/closing procedures, food preparation, and service quality control.
Inventory & Cost Control: Manage inventory levels, order food and supplies, reduce waste, and manage food/labor costs to meet budgetary goals.
Staff Management: Hire, train, schedule, and lead kitchen personnel, fostering a team-oriented environment.
Safety & Sanitation: Enforce food safety, sanitation, and health regulations to ensure a 95+ sanitation score.
Required Skills and Qualifications
Experience: Usually 2–3+ years in kitchen management or as a head chef.
Leadership: Strong leadership, communication, and conflict resolution skills.
Technical Knowledge: Proficiency in food safety standards, inventory software, and, occasionally, restaurant management platforms.
Physical Stamina: Ability to stand for long periods, work in high-temperature environments, and lift up to 30-50 lbs.
Certification: Food handler’s permit or SERVSAFE certification is often required.
Affective communication and consistency is what we thrive on. We would love to meet you and build a strong relationship together!
- Principals only. Recruiters, please don't contact this job poster.