Kitchen Operations Manager

Job Description

• Key Responsibilities:
• Oversee kitchen functions, ensuring food purchasing, preparation, and quality standards are maintained.
• Maintain a clean and sanitary environment for employees and guests.
• Train staff in cooking techniques, presentation, and safety procedures.
• Develop recipes, menus, and pricing strategies to optimize profitability.
• Supervise personnel, making employment and termination decisions as needed.
• Ensure compliance with health and safety regulations.
• Coordinate maintenance of equipment and facilities.
• Demonstrate new cooking techniques and products to staff.
• Plan and develop training programs for employees.
• Analyze sales data and market trends to inform menu offerings.
• Collaborate with other departments to ensure seamless operations.
• Monitor inventory levels and implement cost-saving measures.

Requirements

• Education: High school diploma or equivalent required; culinary degree preferred.
• Experience: 3 years of experience in food service management.
• Skills: Excellent communication, leadership, and problem-solving skills.
• Certifications: Food Safety Certification, ServSafe.