Kitchen Manager

• Manage all food service operations and day-to-day operations of the kitchen for all the outlets. • Provides directions to kitchen staff, ensuring execution of all employee duties. • As the gatekeeper of the company’s recipes and training staff in food & drinks preparation. • Ensure strict food & drinks preparation according to company’s standard and timeliness from receiving order to serving. • Monitors kitchen operations to ensure compliance with the company’s food preparation SOPs, good hygiene standards, health and fire department regulations. • Ensures compliance with state, federal, and local food handling requirements and standards. • Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift. • Completes the duties of a line cook when needed and can perform the duties of all kitchen positions. • Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. • Participates in weekly/monthly inventory process. • Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. • Ensure the right amount of headcount and to assist in staff recruitment. Participates in the hiring process by conducting interviews and making hiring recommendations. • Oversees and approves training and development of kitchen staff. • Assist in other tasks as required by the management.