Kitchen Manager

Job Summary: Oversees all culinary activities, including the preparation and cooking of meals, planning and pricing menu items, ordering supplies, and supervising kitchen staff.

General Accountabilities: Check the quality of raw or cooked food to ensure that health and safety standards are met. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations. Check the quantity and quality of received products. Order food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on ingredients, labor, and overhead costs. Prepare and cook foods of all types. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Demonstrate new cooking techniques or equipment to staff. Arrange for equipment purchases or repairs.* The company reserves the right to add or change duties at any time

Education: Associate's degree in culinary arts

Experience: At least 6 years' experience in culinary management Skills Excellent verbal and written communication Service orientation Management of personnel resources Social perceptiveness Critical thinking Judgment and decision making Complex problem solving Time management