The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring that all food is prepared to the company’s standards and that the kitchen operates efficiently. The ideal candidate has strong leadership skills, extensive culinary experience, and a commitment to food quality and safety. Key Responsibilities: Kitchen Operations: Manage the daily operations of the kitchen, including food preparation and cooking. Ensure that all products are prepared to the restaurant’s quality and presentation standards. Monitor kitchen equipment and ensure it is in good working condition. Team Management: Supervise and train kitchen staff, including line cooks, prep cooks, and dishwashers. Schedule staff shifts and manage time-off requests to ensure proper coverage. Provide feedback and coaching to improve staff performance. Inventory and Ordering: Monitor inventory levels and order supplies as needed, including food, equipment, and cleaning supplies. Manage food costs by minimizing waste and ensuring efficient use of ingredients. Food Safety: Ensure that the kitchen complies with all health and safety regulations, including proper food handling, storage, and sanitation practices. Conduct regular inspections of the kitchen and address any issues. Additional duties as management deems appropriate or necessary. Qualifications: Previous experience as a Kitchen Manager or in a similar role is required. Strong leadership and management skills. Extensive culinary knowledge and a passion for food quality and presentation. Excellent organizational and time management skills. Availability to work evenings, weekends, and holidays.