About This Role
Managing the daily operations of the kitchen is the core of this role, ensuring consistent food quality, efficient service, and excellent food safety standards. This position suits an experienced, organized, and results-driven leader with a strong culinary background and the ability to manage kitchen staff while maintaining a productive and professional working environment.
Responsibilities
- Oversee daily kitchen operations and ensure smooth food production
- Supervise cooks, prep staff, dishwashers, and other kitchen team members
- Organize kitchen schedules, assign station duties, and coordinate shift coverage
- Ensure meals are prepared consistently according to established recipes and quality standards
- Monitor food presentation, portion sizes, and order accuracy
- Coordinate with front-of-house staff to support timely and efficient service
- Recruit, onboard, train, and coach kitchen employees as needed
- Monitor employee performance and promote teamwork and accountability
- Manage kitchen inventory, ingredient storage, and stock rotation
- Coordinate food purchasing and communicate with suppliers regarding deliveries and product quality
- Monitor food costs, minimize waste, and maintain appropriate portion control
- Ensure proper storage, labeling, and handling of ingredients
- Maintain high standards of cleanliness, sanitation, and kitchen organization
- Ensure compliance with applicable food safety, health, and workplace safety regulations
- Monitor kitchen equipment and arrange maintenance or repairs when necessary
- Help develop preparation procedures and improve kitchen workflows
- Track supply needs and maintain adequate levels of ingredients and kitchen materials
- Assist management with budgeting, cost analysis, and operational reporting
- Respond to kitchen challenges and resolve service issues efficiently
- Foster a respectful, organized, and professional kitchen environment
Requirements
- Previous experience in kitchen management, culinary supervision, or a similar leadership role
- Strong understanding of professional kitchen operations and food preparation
- Proven ability to supervise, train, and motivate kitchen employees
- Knowledge of menu execution, recipe consistency, and food presentation
- Experience with inventory management, purchasing, and supplier coordination
- Understanding of food-cost control, portion management, and waste reduction
- Strong knowledge of food safety, sanitation, and kitchen hygiene standards
- Excellent organizational, communication, and problem-solving skills