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A kitchen manager, also known as a head chef or chef de cuisine, oversees all aspects of kitchen operations in a restaurant or food service establishment. Their job description typically includes:
- Menu Planning and Development: Collaborating with the executive chef or restaurant owner to create and update menus, including selecting ingredients, developing recipes, and pricing dishes.
- Kitchen Staff Management: Hiring, training, scheduling, and supervising kitchen staff, including chefs, cooks, prep cooks, and dishwashers. Providing guidance, feedback, and performance evaluations to ensure a cohesive and efficient team.
- Food Preparation and Cooking: Overseeing food preparation and cooking processes to ensure quality, consistency, and adherence to recipes and food safety standards. Demonstrating culinary skills and techniques to train and mentor kitchen staff.
- Inventory Management: Managing inventory levels of food and kitchen supplies, monitoring stock levels, and placing orders to ensure adequate supplies are available while minimizing waste and controlling costs.
- Budgeting and Cost Control: Monitoring kitchen expenses, including food costs, labor costs, and overhead expenses, to maintain profitability. Implementing cost-saving measures and identifying opportunities to increase revenue.
- Safety and Sanitation: Ensuring compliance with health and safety regulations, including food handling procedures, sanitation standards, and kitchen cleanliness. Conducting regular inspections and training staff on proper hygiene practices.
- Equipment Maintenance: Overseeing the maintenance and repair of kitchen equipment, including stoves, ovens, grills, refrigerators, and dishwashers. Scheduling routine maintenance and coordinating repairs as needed to minimize downtime.
- Menu Execution: Ensuring that dishes are prepared and presented according to established standards, including portion sizes, plating techniques, and garnishes. Monitoring food quality and presentation to maintain customer satisfaction.
- Customer Service: Collaborating with front-of-house staff to ensure smooth communication and coordination between the kitchen and dining areas. Addressing customer feedback and concerns related to food quality or service.
- Creativity and Innovation: Staying informed about culinary trends, techniques, and ingredients to inspire menu innovation and keep offerings fresh and exciting for customers.
- Leadership and Communication: Providing strong leadership and clear communication to motivate and inspire kitchen staff. Fostering a positive work environment based on teamwork, respect, and accountability.
- Flexibility and Adaptability: Being able to adapt to changing circumstances, such as fluctuating customer demand, menu changes, or staff shortages, while maintaining high standards of quality and service.
Job Type: Part-time
Pay: $22.00 - $25.00 per hour
Restaurant type:
- Casual dining restaurant
- Fast casual restaurant
Shift:
Weekly day range:
- Every weekend
- Monday to Friday
- Weekends as needed
Work Location: In person