Kitchen Manager

```Duties```
- Oversee the daily operations of the kitchen, including food production, inventory management, and staff scheduling
- Ensure that all food safety and sanitation guidelines are followed to maintain a clean and safe kitchen environment
- Maintain Tavern Hospitality food standards and develop and update menu offerings based on customer preferences and seasonal availability.
- Train and supervise kitchen staff, providing guidance and feedback to ensure high-quality food preparation and presentation
- Monitor food costs and implement cost-saving measures without compromising quality
- Maintain accurate records of inventory levels, ordering supplies as needed to minimize waste and ensure timely delivery
- Coordinate with front-of-house staff to ensure smooth service and timely delivery of food orders

```Experience```
- Minimum of 3 years of experience in kitchen management or a similar role within the food industry
- Strong knowledge of food safety regulations and best practices
- Proven ability to lead and motivate a team in a fast-paced environment
- Excellent communication skills, both verbal and written
- Proficient in inventory management and cost control techniques
- Familiarity with restaurant management software is a plus

Skills:
- Interviewing: Ability to conduct effective interviews to select qualified candidates for kitchen positions
- Food production: Knowledge of cooking techniques, recipe development, and portion control to ensure consistent quality
- Kitchen management: Experience overseeing all aspects of kitchen operations, including staffing, inventory, and equipment maintenance
- Food industry: Understanding of industry trends, customer preferences, and regulatory requirements
- Restaurant management: Ability to oversee front-of-house operations in addition to kitchen responsibilities
- Catering: Experience in planning and executing catering events, including menu selection, logistics coordination, and client communication
- Hospitality management: Knowledge of customer service principles and ability to create a positive dining experience for guests
- Shift management: Proficiency in creating employee schedules and managing labor costs
- Leadership: Strong leadership skills to inspire and motivate a diverse team
- Food service management: Understanding of food service operations, including menu planning, cost control, and quality assurance

Note: This job description is intended to provide a general overview of the position and does not encompass all tasks or responsibilities that may be required.

Job Type: Full-time

Pay: $50,952.00 - $60,000.00 per year

Benefits:

• Employee discount
• Paid time off
• Paid training

Experience level:

• 4 years

Restaurant type:

• Casual dining restaurant

Shift:

• 8 hour shift

Weekly day range:

• Every weekend

Work Location: In person