What are the responsibilities and job description for the Kitchen Manager position at THE BULLOCH HOUSE RESTAURANT?
Job Overview:
The Kitchen Manager for The Bulloch House Restaurant oversees and assists in all kitchen operations, ensuring high-quality food preparation, efficient service, and strict adherence to health and safety standards. This role requires strong leadership, organization, and the ability to manage high-volume food production while minimizing waste and controlling costs.
Key Responsibilities:
Kitchen Operations & Food Quality
- Oversee food preparation, presentation, and replenishment to maintain buffet standards.
- Ensure food is consistently fresh, properly cooked, and visually appealing.
- Monitor buffet line, ensuring items are refilled promptly and rotated correctly.
- Implement portion control and waste reduction strategies.
Staff Management
- Hire, train, schedule, and supervise kitchen staff, including cooks, prep workers, and dishwashers.
- Ensure staff adheres to recipes, portioning guidelines, and food safety procedures.
- Foster a productive work environment and resolve staff conflicts as needed.
Inventory & Cost Control
- Manage inventory levels, order ingredients, and track food usage to prevent waste.
- Work with vendors to source high-quality ingredients at the best prices.
- Maintain budget goals by minimizing food and labor costs without compromising quality.
Health & Safety Compliance
- Ensure all kitchen staff follow food safety regulations, including HACCP and ServSafe guidelines.
- Maintain cleanliness in all kitchen areas, storage spaces, and buffet stations.
- Enforce proper food storage, labeling, and temperature control procedures.
Equipment & Maintenance
- Ensure all kitchen equipment is properly cleaned, maintained, and in working condition.
- Schedule and oversee necessary repairs or replacements of kitchen appliances.
Customer Service & Feedback
- Work with front-of-house staff to address customer complaints or special requests.
- Regularly assess customer satisfaction and adjust offerings based on feedback.
Skills & Qualifications:
- Experience: Minimum 2-3 years in a kitchen management role, preferably in a buffet or high-volume restaurant.
- Knowledge: Strong understanding of buffet operations, food safety, and kitchen workflow.
- Leadership: Ability to train, motivate, and manage a team effectively.
- Organization: Strong multitasking, problem-solving, and time-management skills.
- Financial Acumen: Experience with budgeting, inventory control, and cost management.
- Certifications: ServSafe or other food safety certification preferred.
Education & Experience:
- High school diploma or equivalent (Culinary degree preferred).
- Experience working in a buffet or high-volume food service setting.
