Kitchen Manager

Roles and responsibilities

Supports the Sous Chefs in all day-to-day operational needs to deliver business, employees, menu and guest service strategies.
Assists with employee hiring, assignment, payroll, scheduling, evaluations and terminations
Supervises kitchen mise en place (preparation for service) of all stations
Participates in menu planning and actively manages food production.
Trains and works with cooks and sous chefs on the hot line to ensure quality, speed, safety and health standards are consistently met
Requisitions and apportions food items and utilizes food surpluses to control food costs.
Verifies that sanitation and nutrition practices are followed by all employees.
Informs front of house personnel of menu changes, specials and shortages.
Working with the Head Chef to develop and maintain the restaurant menu.
Documents, investigates, escalates and resolves employee or guest incidents.
Performs other duties as required or assigned
Overseeing Food Production:

Manage the production of meals or food products in a timely and efficient manner to meet demand, ensuring food quality and portion control.
Supervise cooking operations to ensure recipes are followed accurately, and food is prepared to specification.
Oversee the preparation of large-scale batches of food, ensuring consistency and quality across all products.
Staff Management and Training:

Lead and supervise kitchen staff, including chefs, cooks, kitchen assistants, and production workers.
Allocate tasks to team members based on their skills and experience to maximize productivity.
Train kitchen staff on best practices, food safety regulations, and company standards.
Conduct performance evaluations and provide feedback to improve performance and foster professional development.
Inventory and Stock Control:

Manage inventory levels, ensuring that the kitchen has all necessary ingredients and materials to meet production needs.
Monitor the storage and rotation of food supplies, ensuring that they are used before their expiration dates (FIFO - First In, First Out method).
Coordinate with suppliers and vendors to ensure the timely delivery of ingredients and supplies.
Control food waste and track spoilage to minimize costs and maintain profitability.
Food Safety and Hygiene Compliance:

Ensure compliance with food safety regulations, including HACCP (Hazard Analysis and Critical Control Points), local health department regulations, and OSHA (Occupational Safety and Health Administration) standards.
Oversee the cleanliness and sanitation of kitchen areas, ensuring that staff adhere to health and safety protocols.
Conduct regular safety audits and checks to ensure that equipment, utensils, and kitchen tools are sanitized and properly maintained.
Menu Planning and Recipe Development:

Collaborate with chefs and culinary teams to create and modify menus, ensuring they align with customer preferences, seasonal ingredients, and dietary needs.
Ensure that recipes are standardized for large-scale production, maintaining consistency in taste, appearance, and portion sizes.
Monitor production and adjust recipes to ensure quality standards are met without exceeding budget constraints.
Cost Control and Budgeting:

Develop and manage kitchen budgets, including food costs, labor costs, and overhead expenses.
Track and control food costs by adjusting portion sizes, streamlining production processes, and minimizing waste.
Regularly review financial reports and performance metrics to assess the profitability of kitchen operations.
Look for ways to improve operational efficiency without compromising food quality, implementing cost-saving initiatives where possible.

Desired candidate profile

10 years' experience in hospitality & production.
Excellent communication skills in both Arabic and English.
Leadership and Management:

Strong leadership skills to manage a team of chefs, kitchen assistants, and production staff.
Ability to motivate, train, and develop kitchen personnel to ensure the efficient running of the kitchen.
Excellent problem-solving skills to address challenges such as staffing issues, production delays, or customer complaints.
Food Safety and Quality Control:

Knowledge of food safety practices and regulations, including HACCP, GMP (Good Manufacturing Practices), and local health codes.
Understanding of quality assurance processes to ensure consistency and safety in food production.
Time Management and Organization:

Strong organizational skills to manage multiple tasks and priorities simultaneously.
Ability to work under pressure, especially during peak times when production volume is high.
Cost Management:

Understanding of food cost control, budgeting, and financial reporting to maintain profitability.
Ability to analyze data and reports to make informed decisions that affect production costs and overall performance.
Communication Skills:

Excellent communication skills to coordinate with suppliers, staff, and management, ensuring smooth operations.
Ability to give clear instructions to kitchen staff and relay information effectively to other departments or clients.
Problem-Solving:

Ability to troubleshoot issues that arise during production, such as equipment failure, supply shortages, or quality discrepancies.
Proactive in addressing potential problems before they escalate.
Culinary Expertise:

In-depth knowledge of cooking techniques, food preparation, and production for large-scale kitchens.
Ability to adapt recipes and cooking methods to suit high-volume production without compromising quality.
Technology Skills:

Familiarity with kitchen management software, inventory systems, or POS systems for tracking orders, stock levels, and production progress.
Ability to analyze data and reports from production and inventory systems to improve kitchen operations.