Kitchen Manager

Job Description

Job Description

Kitchen Lead, Fast Casual Restaurant Job Summary :

The Kitchen Lead is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Kitchen Lead will oversee kitchen staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to customer satisfaction and operational excellence.

Responsibilities :

Kitchen Operations : Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and qualityManage kitchen flow during peak hours to ensure timely service and maintain customer satisfactionEnsure all food items are prepared according to recipes, portion sizes, and quality standardsMonitor food inventory, place orders, and minimize waste through proper handling and storageConduct regular quality and safety checks on ingredients and finished productsMaintain a clean and organized kitchen environment, adhering to company and NYC DOH regulationsTeam Leadership & Training : Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocolsSupervise and motivate kitchen staff, fostering a positive and collaborative team atmosphereDelegate tasks effectively and ensure all team members understand their responsibilitiesProvide ongoing coaching and feedback to improve staff performanceAssist in scheduling kitchen staff to ensure adequate coverageInventory & Cost Control : Monitor food costs and actively work to reduce waste and optimize inventory levelsConduct regular inventory counts and reconcile with sales dataIdentify opportunities for cost savings without compromising quality or availability of ingredients Food Safety & Compliance : Ensure strict adherence to company and NYC DOH regulatory guidelinesImplement and maintain proper food handling, storage, and temperature control proceduresMaintenance & Equipment : Perform routine checks on kitchen equipment and report any malfunctions or maintenance needsEnsure all kitchen equipment is cleaned and maintained properlyCustomer Service : Address customer feedback related to food quality or preparation in a professional and timely mannerCollaborate with front-of-house staff to ensure a seamless dining experience

Qualifications :

Proven experience (2 years) as a Kitchen Lead, Supervisor, or similar role in a restaurant setting In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipmentSolid understanding of food safety principles and practices Strong leadership, communication, and interpersonal skillsAbility to work effectively in a fast-paced environment and manage multiple tasks simultaneouslyExcellent problem-solving and decision-making abilitiesFlexibility to work various shifts, including evenings, weekends, and holidaysBasic computer skills for inventory management and scheduling

Physical Requirements :

Ability to stand for extended periods and lift up to 50 poundsManual dexterity and coordination to operate kitchen equipment

Education :

High school diploma or equivalent requiredNew York City Department of Health Food Handler’s Certificate requiredCulinary degree or certificate is a plus Lead, Fast Casual Restaurant Job Summary :

The Kitchen Lead is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Kitchen Lead will oversee kitchen staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to customer satisfaction and operational excellence.

Responsibilities :

Kitchen Operations : Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and qualityManage kitchen flow during peak hours to ensure timely service and maintain customer satisfactionEnsure all food items are prepared according to recipes, portion sizes, and quality standardsMonitor food inventory, place orders, and minimize waste through proper handling and storageConduct regular quality and safety checks on ingredients and finished productsMaintain a clean and organized kitchen environment, adhering to company and NYC DOH regulationsTeam Leadership & Training : Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocolsSupervise and motivate kitchen staff, fostering a positive and collaborative team atmosphereDelegate tasks effectively and ensure all team members understand their responsibilitiesProvide ongoing coaching and feedback to improve staff performanceAssist in scheduling kitchen staff to ensure adequate coverageInventory & Cost Control : Monitor food costs and actively work to reduce waste and optimize inventory levelsConduct regular inventory counts and reconcile with sales dataIdentify opportunities for cost savings without compromising quality or availability of ingredients Food Safety & Compliance : Ensure strict adherence to company and NYC DOH regulatory guidelinesImplement and maintain proper food handling, storage, and temperature control proceduresMaintenance & Equipment : Perform routine checks on kitchen equipment and report any malfunctions or maintenance needsEnsure all kitchen equipment is cleaned and maintained properlyCustomer Service : Address customer feedback related to food quality or preparation in a professional and timely mannerCollaborate with front-of-house staff to ensure a seamless dining experience

Qualifications :

Proven experience (2 years) as a Kitchen Lead, Supervisor, or similar role in a restaurant setting In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipmentSolid understanding of food safety principles and practices Strong leadership, communication, and interpersonal skillsAbility to work effectively in a fast-paced environment and manage multiple tasks simultaneouslyExcellent problem-solving and decision-making abilitiesFlexibility to work various shifts, including evenings, weekends, and holidaysBasic computer skills for inventory management and scheduling

Physical Requirements :

Ability to stand for extended periods and lift up to 50 poundsManual dexterity and coordination to operate kitchen equipment

Education :

High school diploma or equivalent requiredNew York City Department of Health Food Handler’s Certificate requiredCulinary degree or certificate is a plusDepartment of Health Food Handler’s Certificate required

• Culinary degree or certificate is a plus

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